Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast 1 cup warm water (110 to 115 ) 2 tablespoons canola oil 1 teaspoon salt 1 teaspoon sugar 2-3/4 to 3-1/4 cups all-purpose flour SAUCE: 1 can (15 ounces) tomato sauce 1/2 cup chopped onion 3/4 teaspoon Italian seasoning 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon pepper TOPPING: 1/2 pound bulk Italian sausage, cooked and drained 1 can (4 ounces) mushroom stems and pieces, drained 1 medium green pepper, sliced 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in water. Add the oil, salt, sugar and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes. Meanwhile, combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to greased 12-in. pizza pans; build up edges slightly. Prick dough thoroughly with a fork. Bake at 375° for 15 minutes or until lightly browned. Spread sauce over hot crusts to within 2-in. of edges; sprinkle with the sausage, mushrooms, green pepper and cheese. Bake for 20 minutes longer or until cheese is melted. Yield: 2 pizzas (8 servings each, 2 slices per serving).


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