Individual Pizzas

Ingredients

1 can (13.8oz) refrigerated classic pizza crust

¼ cup shredded Cheddar cheese (2 oz)

2 tsp Olive Oil

1¼ cups shredded Mozzerella cheese (6 oz)

¼ cup Pizza Sauce

Cornmeal, if desired

Toppings (each top 4 pizzas)

ITALIAN SAUSAGE PIZZA

MARGHERITA PIZZA

1/8 lb bulk Italian sausage, cooked

1 Tbsp shredded Parmesan cheese

½ small onion, chopped (¼ cup)

3 to 4 (¼" thick) slices Roma tomato (1 medium)

½ tsp chopped fresh oregano, if desired

1 Tbsp thin fresh basil strips

PEPPERONI PIZZA

8 to 10 slices pepperoni (3 oz pkg)

Directions

1. Heat oven to 425 degrees.

2. Spray cookie sheet with cooking spray; sprinkle with cornmeal (optional).

3. 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" round making edges slightly thicker to form a rim. Place the rounds on the prepared cooking sheet; brush each with oil.

4. Bake 6 to 8 minutes. Top each round with 1 of the variations below.

5. Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly.