PIZZA CORNER MENU RECIPES

Name: Four Corners Pizza
Prep time: 20 min
Total time: 35 min
Yield: 8
Cuisine: Italian
Ingredients: Cornmeal, if desired; 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust; 2 teaspoons olive oil; 2 tablespoons basil pesto; 1/2 cup coarsely chopped cooked chicken; 1 tablespoon bite-size pieces red bell pepper; 2 tablespoons chopped fresh parsley; 1/2 cup shredded mozzarella cheese (2 oz); 2 tablespoons pizza sauce; 1 plum (Roma) tomato, cut into 6 slices; 2 teaspoons sliced fresh basil leaves; 1/2 cup shredded mozzarella cheese (2 oz); 2 tablespoons pizza sauce; 1 tablespoon coarsely chopped red onion; 1/4 cup bite-size pieces bell pepper; 2 oz bulk Italian pork sausage, cooked, drained, crumbled (1/4 cup); 1/2 cup shredded mozzarella cheese (2 oz); 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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FOUR CORNERS PIZZA RECIPE - PILLSBURY.COM

Four Corners Pizza Recipe - Pillsbury.com image

Enjoy this colorful pizza made with four different toppings and Pillsbury™ pizza crust. Perfect if you love Italian dinner.

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 23

Ingredients

Cornmeal, if desired
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
2 teaspoons olive oil
2 tablespoons basil pesto
1/2 cup coarsely chopped cooked chicken
1 tablespoon bite-size pieces red bell pepper
2 tablespoons chopped fresh parsley
1/2 cup shredded mozzarella cheese (2 oz)
2 tablespoons pizza sauce
1 plum (Roma) tomato, cut into 6 slices
2 teaspoons sliced fresh basil leaves
1/2 cup shredded mozzarella cheese (2 oz)
2 tablespoons pizza sauce
1 tablespoon coarsely chopped red onion
1/4 cup bite-size pieces bell pepper
2 oz bulk Italian pork sausage, cooked, drained, crumbled (1/4 cup)
1/2 cup shredded mozzarella cheese (2 oz)
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)

Steps:

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.
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.

Nutrition Facts : Calories 300 , CarbohydrateContent 27 g, CholesterolContent 30 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 15 g, SaturatedFatContent 6 g, ServingSize 2 Pieces , SodiumContent 670 mg, SugarContent 4 g, TransFatContent 0 g

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