Making 2 or 3 different pizzas is an easy way to satisfy the different needs of your busy family. Perhaps one family member prefers a classic ham and pineapple pizza while someone else wants a vegetarian option. Pizza is also a tasty way to use up small amounts of leftover meat and vegetables.

Instant Pizza Dough with Trendy Topping

1L (4 cups) Western Family all-purpose flour (plus extra for kneading)
125 mL (1/2 cup) Semolina or fine cornmeal
15 mL (1tbsp) instant quick-rise yeast
10 mL (2 tsp) salt
375 mL (1 1/2 cup) water
60 mL (1/4 cup) 2% milk
30 mL (2 tbsp) Western Family olive oil
15 mL (1tbsp) Western Family liquid honey

1. In a food processor or blender, combine flour, semolina, yeast and salt. Pulse once or twice to blend.

2. In a heat-proof measuring cup, combine water, milk, oil and honey. Heat in microwave to 50º C (130º F). Mixture can also be heated in a saucepan on the stove.

3. With processor running, pour hot liquid in all at once. Continue processing for 1minute or until a large ball of dough is formed.

4. Turn dough onto floured board; cover with a clean tea towel; let rest 3 minutes. Knead dough 10 turns, adding more flour if dough is too sticky or until smooth and elastic.

5. Form dough into log shape; cut into desired number of pieces. Using a flour-dusted rolling pin, roll each piece into a circle of the desired size. Transfer rounds to pizza pan or baking sheet sprinkled with cornmeal; cover with clean tea towel and let rise while preparing toppings.

6. Top as desired and bake pizza at 240º C (475º F) for 18 to 20 minutes.

Topping Ideas:
1. Spicy Taco: Top with tomato sauce, lean ground beef or veggie ground round, hot peppers, corn kernels and black beans.

2. Chinese Chicken: Top with grilled chicken slices, grated carrots, celery and onions marinated in soy sauce and lime juice.

3. Wild Mushroom and Herb: Saute assorted gourmet mushrooms and fresh herbs like basil and thyme. Top with crumbled feta cheese.

Makes 3 10" (25 cm) round crusts

Nutritional analysis for 1 entire crust:
Calories 1242, Protein 33 g, Fat 18 g, Carbohydrate 237 g