Take-out pizza can't compete with this delicious base developed to have just the right amount of crispy-on-the-outside, chewy-on-the-inside crust. Packed with classic Italian flavors of basil, garlic and olive oil, the dough can hold its own as a flatbread, or can be sauced and adorned for the perfect pizza.

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PIZZA TOPPINGS

Garden Vegetable: Spread ¾ cup marinara pasta sauce evenly on dough. Top with ¾ cup finely shredded provolone cheese, 1/3 cup small zucchini slices and 2 thinly sliced plum tomatoes. Bake as directed; garnish with 2 tablespoons loosely packed chopped fresh basil and, if desired, 2 tablespoons grated fresh Parmesan cheese.

Chicken-Alfredo: Spread ½ cup alfredo pasta sauce evenly on dough. Top with 4 ounces cooked chicken breast slices, ½ cup shredded mozzarella, 1/3 cup lightly packed small baby spinach leaves, 1/3 cup halved cherry tomatoes and ¼ cup slivered red onion.

BBQ Pulled Pork with Mango: Spread ½ cup barbecue sauce evenly on dough. Top with 5 ounces precooked barbecued pulled pork, ¼ cup shredded smoked Gouda, ¼ cup shredded mozzarella and  ¼ cup slivered red onion. Bake as directed. Garnish with 2 tablespoons diced fresh mango and 2 tablespoons torn fresh cilantro.

Caramelized Onions with Pesto: Spread 3 tablespoons basil pesto evenly on dough. Top with ½ cup sliced baby bella mushrooms, ½ cup lightly packed baby spinach leaves and ¼ cup caramelized onion.* Garnish with ¼ cup feta cheese, if desired.

*Note: To caramelized an onion, heat 1 tablespoon olive oil and 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add 1 medium sliced sweet onion; stir until coated with oil-butter mixture. Cook over medium to medium-low heat for 15 to 20 minutes or until onions are golden-brown, stirring occasionally. Store tightly covered in the refrigerator for up to 1 week. Bring to room temperature before using. Makes about ½ cup caramelized onion.