PREP TIME: 30 minutes. TOTAL TIME: 1 hour, 10 minutes.
For the best pizzas, use metal pans (disposable ones are fine).
Olive oil, for pans
All-purpose flour, for work surface
2 balls (1 pound each) store-bought pizza dough, thawed if frozen
1 1/2 cups jarred tomato sauce
6 cups shredded part-skim mozzarella (1 1/2 pounds)
Coarse salt and ground pepper
For Pepperoni-Onion topping:
4 ounces thinly sliced pepperoni
1 medium onion, halved and thinly sliced
1 pound thinly sliced button mushrooms, sauteed (optional)
For Spinach-Artichoke topping:
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
1 can (14 ounces) artichoke hearts in water, drained, quartered and squeezed dry
1. Preheat oven to 425 degrees. Brush the bottom and sides of two 13-inch-by-9-inch metal baking pans with oil. On a lightly floured work surface, stretch each ball of dough into a 10-inch-by-14-inch oval (if dough isn’t holding its shape, let rest for a few minutes).
2. Transfer each oval to a prepared pan, pressing to fit into corners and 1 inch up sides to form a rim. Dividing evenly, spread sauce over each oval of dough.
3. Using 3 cups of cheese per pizza, spread three layers each of cheese and topping, ending with topping (layering with cheese helps to hold each pizza together). Season with salt and pepper. (If making ahead of time, cover and refrigerate for up to 1 day.)
4. Bake pizzas side by side until cheese and crusts are golden brown, about 30 minutes to 40 minutes, rotating once (if refrigerated, add 10 minutes). Let rest in pans for 10 minutes. To serve, use two wide spatulas to transfer pizzas to cutting boards.
Per serving: 567 calories; 24 g fat (11 g saturated fat; 38 percent calories from fat); 60 g carbohydrates; 60 mg cholesterol; 1,769 mg sodium; 35 g protein; 5 g fiber.