Ingredients Jump to Instructions ↓

  1. 1 ( 1/4 ounce) package active dry yeast

  2. 1 1/3 cups warm water (110 degrees to 115 degrees F)

  3. 1/4 cup vegetable oil

  4. 1/2 teaspoon sugar

  5. 1/2 teaspoon salt

  6. 3 3/4 cups all-purpose flour

  7. SAUCE:

  8. 1/4 cup chopped onion

  9. 2 garlic cloves, minced

  10. 1 (8 ounce) can tomato sauce

  11. 1/4 teaspoon dried basil


  13. 4 cups shredded mozzarella cheese, divided

  14. 2 (3 ounce) packages sliced pepperoni

  15. 1 (2 1/4 ounce) can chopped ripe olives, drained

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, dissolve yeast in warm water. Add oil, sugar, salt and 2 cups flour; beat until smooth. 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 rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; set aside.

  2. For sauce, combine the onion and garlic in a microwave-safe dish. Cover and microwave on high for 1 minute. Add tomato sauce and basil; cover and cook at 50% power for 3 minutes or until bubbly. Spoon over crust to within 1/2-in. of edges. Sprinkle with 3 cups mozzarella cheese, pepperoni and olives.

  3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each roll into 12 slices. Place cut side down on a greased baking sheet. Sprinkle with remaining cheese. Bake at 400 degrees F for 15 minutes or until crust is golden and cheese is melted. Serve warm.


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