Sauce: (enough for 4 pizzas)

1 can (28 oz.) Contadina® San Marzano Style Crushed Tomatoes

4 tsp. minced garlic

For each pizza:

All-purpose flour

1 ball (1 lb.) refrigerated or frozen pizza dough, at room temperature at least 1 hour, or enough homemade dough to make one 12-inch pizza

1 1/2 cups shredded mozzarella cheese

Tuscany/Florence (makes 1 pizza): 

1/4 cup chopped oil-packed sundried tomatoes

10 slices salami (1.5 oz.)

1/4 cup sliced black olives

1 cup chopped Tuscan or flat leaf kale leaves

1 tsp. olive oil

1 Tbsp. chopped fresh oregano leaves

 Sicily/Palermo (makes 1 pizza):

1/3 cup sliced roasted red peppers

1/2 cup ricotta cheese

2 Tbsp. chopped fresh basil leaves, plus more for garnish

1 tsp. finely grated lemon zest

1 tsp. lemon juice Salt and ground black pepper

Lazio/Rome (makes 1 pizza):

1/2 can (14 oz.) Del Monte® Quartered Artichoke Hearts (6 pieces), drained and cut into thirds

1 tsp. coarsely cracked black pepper, plus more for garnish

1/4 cup grated Pecorino Romano cheese

Emilia-Romagna/Parma (makes 1 pizza):

4 slices prosciutto (2 oz.)

1 1/2 cups baby arugula

2 tsp. balsamic vinegar

1 tsp. olive oil Salt and pepper

1/2 cup shaved Parmesan cheese

1. Preheat the oven to 450°F. Mix crushed tomatoes and garlic together in a bowl to make the sauce; set aside.

2. Place ball of dough on a piece of generously floured parchment paper and roll into a 12-inch circle or a 12x14-inch rectangle. Transfer parchment with dough on it onto a baking sheet.

3. Bake until light golden brown in spots, about 12 minutes. Remove from oven and pop any large bubbles in the crust with the tip of a knife to deflate. Spread 3/4 cup pizza sauce evenly over the crust.

4. Tuscany/Florence: Tuscany and its famous capital Florence is home to rolling hills full of fertile farmlands filled with vegetables, olive groves and cattle.

   Top the pizza in the following order: Sun-dried tomatoes, mozzarella, salami, olives, kale massaged with olive oil and oregano

   Bake 12 to 14 minutes until cheese is melted and crust is golden brown.

5. Sicily/Palermo: The southern island of Sicily is home to Palermo, the birthplace of ricotta cheese, and has a mild Mediterranean climate ideal for growing citrus, herbs and peppers.

   Top the pizza in the following order: Mozzarella, roasted red peppers and small dollops of ricotta mixed with basil, lemon zest, lemon juice, salt and pepper

   Bake 12 to 14 minutes until cheese is melted and crust is golden brown.

   Garnish with more basil.

6. Lazio/Rome: Rome is the capital of the Lazio region and is famous for its love of artichokes and the popular cacio e pepe combination of black pepper and Pecorino cheese.

   Top the pizza in the following order: Mozzarella, artichokes and pepper

   Bake 12 to 14 minutes until cheese is melted and crust is golden brown.

   Garnish with Pecorino and more pepper

7. Emilia Romagna/Parma: Three well-loved Italian ingredients come from Parma and the Emilia-Romagna region: prosciutto, balsamic vinegar and Parmesan.

   Top the pizza with Mozzarella

   Bake 12 to 14 minutes until cheese is melted and crust is golden brown.

   Garnish with Prosciutto, arugula tossed with balsamic, olive oil, salt and pepper and Parmesan