Directions:

Start all pies by stretching or rolling a 1-pound ball of premade pizza dough into a 10-12-in circle. Place on a lightly oiled baking sheet. Once you've added your toppings, bake at 450 for 18-20 minutes.

For Fresh Mozzarella:
Spread a light layer of tomato sauce on dough. Arrange thin slices of fresh (or sprinkle grated) mozzarella on top. Scatter basil leaves and halved or whole cherry or grape tomatoes on top. Bake until crust is browned and cheese is melted. Finish off w/ a sprinkling of fresh basil leaves.

For Greek to Me!:
Top crust w/ olive oil, baby spinach leaves, died cream cheese, crumbled feta cheese, and halved, pitted kalamata olives. Season w/ salt ad pepper. Bake until crust is brown and cheese is melted. Top w/ parsley.

For Southwestern Special:
Start w/ your favorite salsa, then add grated Monterrey Jack cheese; canned black beans, drained and rinsed; frozen corn, thawed; and canned green chiles, chopped. Bake until crust is browned. Top w/ thin slices of avocado and chopped fresh cilantro.

For Verrrrry Veggie:
Top crust w/ pesto; marinated artichoke hearts, drained and quartered; marinated mushrooms, halved; yellow and red cherry tomatoes, halved; and jarred roasted red peppers, cut into strips. Bake until crust is browned. Top w/ thinly sliced scallions.