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Personalized Individual Pizzas

Prep 20 min
Total 35 min
Ingredients 13
Servings 4

Enjoy a variety of pizzas made using Pillsbury® refrigerated classic pizza crust - a perfect Italian treat that’s ready in just 35 minutes. MORE+ LESS-

By Pillsbury Kitchens

January 4, 2011

Ingredients

Cornmeal, if desired

can (13.8 oz) Pillsbury™ refrigerated classic pizza crust

teaspoons olive oil

1/4

cup pizza sauce

1/4

cup shredded Cheddar cheese (2 oz)

1 1/4

cups shredded mozzarella cheese (6 oz)

Italian Sausage Pizza

1/8

lb bulk Italian Sausage

1/2

small onion, chopped (1/4 cup)

1/2

teaspoon chopped fresh oregano, if desired

Margherita Pizza

tablespoon shredded Parmesan cheese

to 4 (1/4-inch-thick) slices plum (Roma) tomato (about 1 medium tomato)

tablespoon thin fresh basil strips

Pepperoni Pizza

to 10 slices pepperoni (from 3-oz package)

Steps

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1

Heat oven to 425°F. Spray cookie sheet with cooking spray; sprinkle with cornmeal. Do not unroll dough. Cut roll of dough into 4 equal pieces; shape each piece into a ball. Roll or press each ball of dough into a 5-inch round making edges slightly thicker to form a rim. Place the rounds on the prepared cookie sheet; brush each with oil.
2

Bake 6 to 8 minutes. Top each round with 1 of the variations below. Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly.

Expert Tips

Pepperoni Pizza: Spread round with 2 tablespoons pizza sauce. Mix 1/4 cup Cheddar cheese and 1/4 cup mozzarella cheese; sprinkle over pizza sauce. Top with pepperoni.
Italian Sausage Pizza: Cook sausage and onion in 8-inch skillet over medium heat, stirring frequently, just until sausage is no longer pink; drain. Spread round with 2 tablespoons pizza sauce. Sprinkle with 1/4 cup mozzarella cheese. Top with sausage and 1/4 cup mozzarella cheese. After baking, sprinkle with oregano.
Margherita Pizza: Sprinkle round with Parmesan cheese and 1/4 cup shredded mozzarella cheese. Top with tomato slices and 1/4 cup shredded mozzarella cheese. After baking, sprinkle with basil strips.