2
oz bulk Italian pork sausage, cooked, drained, crumbled (1/4 cup)
1/2
cup shredded mozzarella cheese (2 oz)
Artichoke and Olive Toppings
2
tablespoons Alfredo pasta sauce
1
artichoke heart, quartered (from 14-oz can)
6
pitted Kalamata olives, coarsely chopped
3/4
teaspoon finely chopped fresh rosemary leaves
1
teaspoon sliced green onions
1/2
cup shredded mozzarella cheese (2 oz)
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Steps
1
Heat oven to 425°F. Spray cookie sheet with cooking spray; sprinkle with cornmeal. Unroll dough on cookie sheet; starting at center, press out dough into 14x12-inch rectangle. Brush dough with oil; bake 7 minutes.
2
Top each quarter of the crust with 1 of the 4 topping variations listed above, making 4 different pizzas. Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly. To serve, cut pizza into 4 rows by 4 rows, making 16 pieces.
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