Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Fresh Italian sausage
1 tb Olive oil
1 md Onion, chopped
1 Garlic clove, minced
1 cn Plum or whole tomatoes,
-broken up (16 oz)
1 ts Dried basil leaves, crushed
1 ts Dried oregano leaves,
-crushed
1/2 ts Salt
1/2 ts Dried rosemary leaves,
-crushed
4 oz Pepperoni, thinly sliced
1 sm Green or red bell pepper,
-cut into 1/2" pieces
1 sm Onion, coarsely chopped
1/4 lb Fresh mushrooms, sliced
1 cn Sliced ripe olives, drained
1 cn Marinated, quartered
-artichoke hearts, drained
-and halved (6 oz)
Crushed dried red pepper
3 c Shredded mozzarella cheese
1/4 c Grated Parmesan cheese

---------------------PIZZA CRUST DOUGH--------------------------
3 c Flour, divided
1 pk Fast-rising dry yeast
1 ts Sugar
1/2 ts Salt
1 c Warm water (105'F.-115'F.)
2 tb Olive oil
Cornmeal

Prepare Pizza Crust Dough. Remove and discard casing from sausage.
Heat small skillet over medium heat until hot. Crumble sausage into
skillet. Cook, stirring to separate meat, until no pink remains. Pour
off drippings; set aside.

Heat oil in medium skillet over medium-high heat. Add medium onion and
garlic; cook and stir until onion is soft. Add tomatoes, basil,
oregano, salt and rosemary. Reduce heat to low; simmer, uncovered, 30
minutes, stirring occasionally. Cool.

Preheat oven to 425'F. Spread an equal amount of sauce over each
prebaked crust. Divide sausage and 1/2 of pepperoni over crusts.
Place green pepper, small onion, mushrooms, olives, artichoke hearts
and crushed red pepper evenly over crusts as desired. Top with
remaining pepperoni and cheeses. Place pizzas on baking sheets; bake
12-14 minutes or until heated through.

PIZZA CRUST DOUGH: Combine 2 1/2 cups flour, yeast, sugar and salt in
large bowl. Add water and oil; beat with electric mixer at low speed
1 minute. Beat at high speed 3 minutes. Stir in enough of remaining
1/2 cup flour to form soft dough. Turn out onto lightly floured
surface. Knead 8-10 minutes or until dough is elastic. Place in
lightly greased bowl; turn to coat. Cover; let rise in warm place
until double in bulk, about 45 minutes. Punch down dough; divide into
six pieces. Cover; let rest 10 minutes. Roll each piece of dough into
a 7" circle; prick several times with fork. Cover; let rest 10
minutes.

Preheat oven to 425'F. Generously grease two baking sheets; sprinkle
with cornmeal. Place pizzas on baking sheet; bake 8-9 minutes or
until golden brown. Cool on wire racks.

Makes 6 7" crusts.

Favorite recipe from NATIONAL LIVE STOCK AND MEAT BOARD.

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