Four-Square Pizza

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4 to 6 servings

With a quick homemade crust that's easier to roll out than store-bought, this is a great first recipe for preteens


  • 2 1/2 cups unbleached all-purpose flour
  • 1 (8 g) envelope quick-rise instant yeast
  • 1/2 tsp granulated sugar
  • salt
  • 1 cup warm water
  • 2 tbsp olive oil , (plus extra for brushing)
  • cornmeal , for baking sheets
  • 1 cup tomato pasta sauce
  • 125 g thinly sliced ham
  • 6 white button mushrooms , thinly sliced
  • marinated artichoke hearts , drained and halved
  • jarred roasted red peppers , drained and cut into strips
  • 1 340-g ball mozzarella , shredded
  • other favourite toppings


  • In a medium mixing bowl, whisk together flour, yeast, sugar and salt. Stir in warm water and oil to make a soft dough that forms a ball and comes away from the sides of the bowl. Pick up the dough and fold it over on itself a few times.
  • Place dough in a greased bowl, cover bowl with plastic wrap and tuck in a warm place to let dough rise for 15 minutes.
  • Preheat oven to 550°F (290°C). Lightly sprinkle two 17 x 12 in (43 x 30 cm) rectangular baking sheets with cornmeal. Divide the dough in half. Using a rolling pin on a floured surface, roll each half into a rectangular shape and transfer to the pan; it’s OK if the dough doesn’t reach the edges. Brush the tops lightly with olive oil, then spread with tomato sauce.
  • Arrange toppings in the quadrants of each pizza and sprinkle with cheese. Bake 14 to 15 minutes until crust is deep brown around the edges and cheese is melted.