Cheese baked into the edge of the crust makes this extra-special pizza our favorite. It tastes like a restaurant-style pizza with mild ingredients. I sometimes substitute Canadian bacon for the pepperoni and green olives for the ripe ones.
Enjoy the tangy taste of Staca Hiatt's pita pizzas. “I use bottled barbecue sauce, cooked chicken breast, and cheddar cheese for a truly Western-style pizza, and they're very easy to prepare,” writes the Twentynine Palms, California reader.
A co-worker shared how to swap in crescent rolls for pizza crust. I used that idea to turn an awesome sandwich recipe into an even more fabulous pizza. After baking, top with shredded lettuce. —Sherri Cox, Lucasville, OH
This tastes great as is, but can easily be adapted to fit your family's preferences. “I use this quick recipe for unexpected company or as a busy weekend meal. Add whatever fresh veggies you have on hand.” Judy Sellgren - Grand Rapids, Michigan
My daughter and her friends had fun turning sausage, pepperoni, veggies and pizza dough into these cute kabobs. Give our version a try or make your own using you favorite light pizza toppings.
—Charlene Woods of Norfolk, Virginia
Your gang will come running the minute you take this zesty pizza out of the oven. Sarah Vovos of Middleton, Wisconsin tops convenient refrigerated pizza dough with leftover taco meat, tomatoes and cheese, bringing a flavor-filled fiesta to the table.
Refrigerated pizza crust dough gets a tasty treatment from pleasant seasonings and easy cheese and tomato toppings. This basic recipe can be modified to suit individual tastes. My husband loves to add sliced ripe olives just before baking. We think it's best when served fresh out of the oven.
-Kimberly McFarland, Broken Arrow, Oklahoma