Everybody loves pizza, but preparing one can be an imposing prospect at the end of a long day.

One trip is to create a "pizza pantry" - a collection of ingredients you keep on hand that allows you to quickly assemble a tasty pizza on short notice.

For an easy and delicious meal, try these new recipes for tangy barbecue pizza and great white pizza. Both are a snap to prepare and feature tasty and distinctive sauces with an array of flavorful cheeses.

Be traditional or a trendsetter with your own twists on these great pizza recipes.

Supermarkets carry a broad selection of shredded cheeses that speed up pizza preparation. Mozzarella, cheddar and Monterey Jack are readily available, as are blends of different cheeses.You don't need to weigh cheese if you remember that 4 ounces of cheese equals a cup of shredded cheese.For more zing on your pizza, try one of the many naturally spiced and flavored versions of cheddar or Monterey Jack, such as jalapeño, garlic or onion.Leftovers can be great for topping pizza. Chop or slice leftover chicken, turkey, roast beef or pork. (You can freeze leftovers and quickly thaw them in the microwave while preparing the crust.A bread pizza can make a tasty and quick alternative. Simply slice a round loaf of French bread in half across the middle and remove the top, leaving the bottom no more than an inch high. Top it with your favorite ingredients and put under the broiler (on a baking sheet) until the cheese melts.

1 12 to 14-inch pizza crust1½ cups (6 ounces) mozzarella cheese, shredded1½ cups (6 ounces) Monterey Jack cheese, shredded

½ cup ranch dressing1 teaspoon dried oregano (or 2 tablespoons fresh oregano, chopped)1 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)Preheat oven to 425 degrees. Spread ranch dressing on partially backed crust. Sprinkle mozzarella and Monterey Jack evenly over dressing. Sprinkle herbs evenly over cheese.Bake for 15 minutes, or until cheese is melted and bubbly and the crust is crisp and golden.

Western White:Ricotta is a fresh Italian-style cheese that gives this pizza a slightly sweet and creamy texture. Mix a cup of Ricotta with oregano, basil, and salt and pepper to taste. Spread the seasoned Ricotta over Ranch dressing. Add ½-cup diced onion and sprinkle mozzarella and Monterey Jack over all.Western Green and White:For a more adventurous version of the classic white pizza, sprinkle a cup of chopped fresh spinach and a cup of cooked chicken (shredded or cubed) over Ranch dressing. Sprinkle mozzarella, Monterey Jack and herbs over all.

1 12 to 14-inch pizza crust2 cups (8 ounces) Monterey Jack or cheddar cheese, shredded

½ cup bottled barbecue sauce2 cups cooked chicken, beef or pork, shredded or cubed1 cup canned tomatoes, diced and drainedPreheat oven to 425 degrees. Spread barbecue sauce on partially baked crust. Arrange meat and tomatoes evenly over the sauce. Sprinkle cheese evenly over pizza.Bake about 15 minutes, or until cheese has melted and the crust is crisp and golden.

Hickory Double Cheese Pizza:If you love hickory flavor, this is your pizza. Sprinkle a cup of shredded mozzarella and ½-cup of thinly sliced red onions onto partially baked crust. Toss cooked chicken, beef or pork (shredded or cubed) with ½-cup hickory smoked barbecue sauce and spread over mozzarella. Add tomatoes and sprinkle a cup of shredded Monterey Jack or cheddar and an extra drizzle of hickory sauce over all.Barbecue Chile Pizza:This variation assumes a lively Southwestern accent. Mix a 4-ounce can of chopped green chiles drained (finely minced) with ¼-cup bottle barbecue sauce. Mix cooked chicken, beef or pork (shredded or cubed) in sauce mixture and spread on crust. Add a cup of fresh or frozen corn and tomatoes. Sprinkle with Monterey Jack or cheddar.

1 12 to 14-inch pizza crust1 cup (4 ounces) shredded Mexican cheese blend1 cup (4 ounces) mozzarella, shredded

1 cup salsa, fresh or prepared1 cup cooked chicken, shredded or cubed2 tablespoons canned jalapeños, chopped and drained½ cup corn, fresh or frozen and thawed¼ cup black olives, sliced and drainedPreheat oven to 425 degrees. Spread ½-cup salsa on partially baked crust. Sprinkle Mexican cheese blend evenly over pizza. Arrange chicken, jalapeños, corn and black olives over cheese. Top with remaining ½-cup salsa and mozzarella.Bake about 15 minutes, or until cheese has melted and the crust is crisp and golden.

Mexicali Fiesta:Make this a spicy fiesta to remember. Use mild, medium or hot salsa and substitute 1 cup pre-cooked spicy sausage, thinly sliced, for the chicken.Taco Supreme:Pizza crust stands in for a crispy taco shell in this combination. Toss the mozzarella with ½ package of taco seasoning mix before adding to the pizza.