Hearty Meat Lover’s Pizza

 

1

package regular active or fast-acting dry yeast

1

cup warm water (105°F to 115°F)

1 1/2

cups Gold Medal® all-purpose flour

1

cup Gold Medal® whole wheat flour

2

tablespoons olive or vegetable oil

1/2

teaspoon salt

Cornmeal

1

lb bulk mild Italian pork sausage

1

large onion, chopped (1 cup)

1

can (8 oz) pizza sauce

1

medium green bell pepper, chopped (1 cup)

1

can (2 1/4 oz) sliced ripe olives, drained

1

package (3.5 oz) sliced pepperoni

2

cups shredded mozzarella cheese (8 oz)

• 1 In medium bowl, dissolve yeast in warm water. Stir in flours, oil and salt. Beat vigorously 20 strokes with spoon. Let dough rest in bowl 20 minutes.
• 2 Meanwhile, move oven rack to lowest position; heat oven to 425°F. Grease 2 cookie sheets or 12-inch pizza pans with additional oil. Sprinkle with cornmeal. In 10-inch skillet, cook sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink and onion is tender; drain.
• 3 Divide dough in half. With floured fingers, pat each half into 11-inch round on cookie sheet. Spread pizza sauce over dough rounds. Top each with sausage mixture, bell pepper, olives, pepperoni and cheese.
• 4 Bake 15 to 20 minutes or until cheese is melted and sauce is bubbly.