Ingredients:
Dough
* 1 package Active Dry Yeast
* 1 cup Warm Water (105 to 115 degrees)
* 1 teaspoon Sugar
* 1 teaspoon Salt
* 2 tablespoons Oil
* 2 1/2 cups Flour
Sauce
* 1/2 cup chopped Onion
* 1 (8-oz.) can Tomato Sauce
* 1/4 teaspoon Salt
* 1 1/8 teaspoon bottled Garlic, or more to taste
* 1/8 teaspoon White Pepper
Meat And Vegetable Toppings
* 1 cup sliced Pepperoni
* 1 cup chopped Onions
* 1 cup frozen Birdseye Stir-fried Peppers
* 1 (4oz.) can sliced Mushrooms
* 1 cup sliced Ripe Olives
* 1 pound Sweet or Hot Italian Sausage, removed from casings
Directions:
Dough:
Dissolve yeast in warm water. Stir in remaining dough ingredients. Beat vigorously, about 20
strokes. Cover bowl, allow dough to rest about 15 minutes, or until you have prepared sauce.
Sauce:
Mix sauce ingredients, set aside. Heat Oven to 425 degrees
Divide dough in half. On lightly greased 12" pizza pans sprinkled with a light coating of corn meal,
pat each half of dough out into a 10 to 12 inch circle on pizza pans. Divide sauce evenly between to
pizza crusts and spread out. Sprinkle each pizza with 1/4 cup shredded Parmesan Cheese.
Sprinkle each pizza with 2 tsp. dried Oregano Leaves.
Meat And Vegetable Toppings:
Saute' sausage until almost done, stirring to break up. Add the peppers, onions, mushrooms,
olives and pepperoni and continue cooking until sausage is completely done. Dump the skillet full
of cooked toppings in a colander to drain. Drain very well.
Sprinkle toppings evenly onto tops of pizzas. Sprinkle 1 cup shredded Mozzarella Cheese on each
of the pizzas. Bake 20 to 25 minutes on lower rack of oven at 425 degrees until crust is brown and
filling is hot and bubbly.
