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Prep 30min
Total50min
Servings2
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Ingredients
Crust
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
Topping
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)
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Steps
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.
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For a crisper crust, after pressing dough on cookie sheets, bake uncovered about 10 minutes or until crusts just begin to brown. Place toppings on crusts; bake 10 minutes longer or until cheese is melted and sauce is bubbly.
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