1 Tuscan Six Grain Rustic Crust
1 tbsp high-quality oil
1 tsp salt
1/2 cup your favorite Chianti
2 pouches (8 oz) Rustic Crust Pizza Sauce
1/2 cup chopped onion
5-6 fresh leaves basil, chopped
1 tbsp oregano
1/2 tsp Worcestershire sauce
8 oz your favorite fresh mushrooms, sliced
1 cup shredded whole milk mozzarella
1/4 cup Parmesan cheese, freshly grated if possible

Preheat oven to 450°. In a small saucepan, combine Chianti, tomato sauce, onion, basil, oregano and Worcestershire sauce. Boil until reduced to 1 cup. Spread over crust. Arrange mushrooms on top. Sprinkle with mozzarella and Parmesan cheeses. Reduce temperature to 425° and bake for 8-10 minutes

1 Classic Sourdough Rustic Crust
1 cup Romano cheese
1 tbsp butter
1/4 cup Parmesan cheese (freshly grated, if possible)
1/2 lb lump crabmeat
2 pouches (1 cup) Rustic Crust Pizza Sauce
1 tsp oregano

Preheat oven to 450°.
Cover crust with Romano cheese. Lightly mix crabmeat with melted butter and layer on top of cheese. Cover with sauce, sprinkle with Parmesan cheese and oregano. Reduce temperature to 425° and bake for 8-10 minutes.

1 Tuscan Six Grain Rustic Crust
1 tbsp high-quality olive oil
8 oz brie cheese, rind removed, cut into 1/2-inch cubes
3/4 cup whole cranberry sauce
1/2 cup pecans, chopped

Preheat oven to 450°. Brush crust with olive oil. Spread cubes of cheese on the crust. Place cranberry sauce in a small bowl and stir to break up clumps. Spoon sauce by teaspoonful evenly over cheese. Sprinkle with pecans. Reduce temperature to 425°and bake 8-10 minutes.

1 Cheesy Herb Rustic Crust
1/4 cup high-quality olive oil
4 cloves garlic
1/2 cup softened herbed cheese like Boursin
3/4 cup roasted red bell pepper, sliced in strips
2 tbsp thyme

Preheat oven to 450°. Purée olive oil and cloves of garlic in food processor to make garlic oil sauce. Spread crust with garlic oil sauce, and spread with soften herbed cheese. Top with mozzarella and pepper strips. Sprinkle with thyme. Reduce heat to 425° and bake for 8 to 10 minutes. After cooling, cut into bite sized squares and serve.

1 Tuscan Six Grain Rustic Crust
2 tbsp Stonewall Kitchen garlic onion jam
4 oz crumbled Gorgonzola or Stilton cheese
6 oz Prosciutto, sliced
8 oz fresh figs
1 tbsp thyme

Preheat oven to 450°. Spread garlic onion jam on crust. Sprinkle cheese all over. Arrange sliced Prosciutto and fresh figs. Top with thyme. Reduce heat to 425° and bake for 8 to 10 minutes.

1 Italian Herb Rustic Crust
2 cups arugula, julienned
2 cups romaine, julienned
2 cups red leaf lettuce, julienned
1/4 lb ham or Prosciutto, julienned
1/4 lb turkey, julienned
1/4 lb mozzarella cheese, julienned
1/4 lb provolone cheese, julienned
Handful of Pepperoncini peppers
1/4 cup garbanzo beans
1/4 cup Calamata olives
1/4 cup sliced pimiento
1/3 cup sliced sun-dried tomatoes
1/3 cup sliced yellow bell peppers
1/4 cup feta cheese, crumbled

Line the bottom of the pizza crust with a julienne of greens such as arugula, romaine and red leaf lettuce. Alternately layer strips of ham, turkey, mozzarella, provolone, pimiento, sun dried tomatoes, and yellow peppers. Toss in a handful of Pepperoncini peppers, garbanzo beans and olives. Add feta cheese. Drizzle with olive oil. Sprinkle with fresh chopped basil, oregano and parsley. Break away and eat the shell as you enjoy the antipasto.

1 Classic Sourdough Rustic Crust
To prepare the sauce, whip these ingredients to a smooth texture and then chill:
1 pack (8 oz) – cream cheese
1 envelope -ranch dressing mix
2/3 cup mayonnaise
2/3 cup sour cream
1 dash seasoning salt or cayenne
1 tbsp fresh flat leaf Italian parsley, choppedFinely dice the following fresh vegetables:
1/3 cup broccoli
1/3 cup onion
1/3 cup mushroom
1/3 cup carrot
1/3 cup green bell pepper
1/3 cup yellow bell pepper
1/3 cup Spanish olives
1/3 cup roasted red pepper
1/3 cup Serrano chiles, choppedFinely shred a brick of each:
8 oz sharp cheddar cheese
8 oz fresh queso blanco

Top the pizza shell with an even layer of sauce, spreading it out so as to leave about 3/4″ of the crust edge exposed.
Sprinkle layers of the vegetables, (except for 1/6 cup each of the red peppers and Serrano chiles), over the sauced shell.
Finish topping with a sprinkling of the cheeses. Garnish with the remaining red peppers and Serrano chiles. Slightly melt the cheese topping under a broiler. Serve chilled or warm.