45 minutes start to finish
Makes 20 pizzas (about five servings)
1 pound store-bought or homemade pizza dough
1 cup tomato sauce (such as a simple jarred pasta sauce)
Cornmeal for sprinkling
Shredded mozzarella
Other shredded or crumbled cheeses, such as feta, cheddar, Monterey Jack, smoked mozzarella, fontina, gouda, Swiss-style cheeses
Finely chopped red onion
Finely chopped bell peppers or roasted peppers
Finely chopped tomatoes
Pepperoni, thinly sliced crosswise (or try different kinds of salami or cured meats)
Chopped fresh oregano, or dried oregano
Red pepper flakes
Bring the pizza dough to room temperature in a bowl, draped with some plastic wrap.
Preheat the oven to 500 degrees F. If you have parchment paper, line the baking sheets with that. Lightly oil the baking sheet or the parchment, or spray with nonstick cooking spray. Sprinkle the parchment or baking sheet lightly with cornmeal.
Divide the dough in half, and then each half into halves again. Then divide each quarter into five pieces. This way your pizzas will all be close to the same size. Use a rolling pin to press each piece of dough into a flat circle about 2 inches in diameter and 1/8-inch thick; you can also press with your fingers, but a rolling pin is easier). Place them on the baking sheet and let sit for about 15 minutes.
Spoon about 1 teaspoon of sauce onto each round, spreading it almost to the edges. Sprinkle about 1 tablespoon of the cheese(s) of your choice over the pizzas. Top each one with 1 to 2 teaspoons of toppings, choosing the combo you like best. Sprinkle the pizzas with oregano and/or red pepper flakes as desired.
Bake for 8 to 10 minutes, until the dough is cooked through, and the cheese is melted and starts to turn golden brown. Remove from the oven, transfer to a serving platter, and serve hot or warm.
Nutrition information per serving: 244 calories; 139 calories from fat; 15 g fat (7 g saturated; 0 g trans fats); 40 mg cholesterol; 799 mg sodium; 13 g carbohydrate; 1 g fiber; 1 g sugar; 12 g protein.
Katie Workman, Associated Press
