Tomato Pesto Pizza

1 refrigerated thin pizza crust

1/4 cup refrigerated basil pesto (from 7-oz container)

2 large plum (Roma) tomatoes, chopped

1 cup shredded Italian cheese blend

2 Tbsp. fresh basil leaves, thinly sliced

Heat oven to 400. Spray or grease 15 x 10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15 x 10-inch rectangle.

Spread pesto to within 1/2 inch of edges of dough. Top with tomatoes; sprinkle with cheese.

Bake 10 to 12 minutes or until crust edges are golden brown and cheese is melted. Sprinkle with basil. Makes 8 servings.

White Pizza

1/2 lb. Italian sausage, casings removed

1 medium onion, chopped

1/2 cup prepared Alfredo sauce

1 (12 inch) pre-baked pizza crust

1 (8 oz.) pkg. shredded Italian cheese blend

Preheat oven to 350.

Crumble the sausage into a skillet over medium-high heat. Cook until evenly browned. Add onion, and cook for a few minutes. Drain excess grease, and stir in the Alfredo sauce. Spoon this mixture over the pre-baked pizza crust. Sprinkle cheese over the top.

Bake for 10 to 12 minutes in the preheated oven, until the cheese is melted. Allow to cool slightly before cutting to allow the toppings to set. Makes 4 servings.

Bleu Cheese and Asparagus Pizza

1 bunch asparagus, trimmed and snapped into pieces

1 tsp. olive oil, or as needed

Salt and black pepper to taste

1/2 cup pizza sauce

1 (14 oz.) prebaked pizza crust 

3/4 cup crumbled bleu cheese

Preheat oven to 350.

Place asparagus on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.

Bake the asparagus for 10 minutes.

While asparagus is baking, spread the pizza sauce over the pizza crust. Distribute asparagus pieces and crumbles of bleu cheese evenly over the pizza.

Return pizza to center rack of preheated oven; bake until the cheese is melted and bubbling, 8 to 10 more minutes. Makes 6 servings.

Five ingredients do not count salt, pepper, butter, oil and optional ingredients.