Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm water (110° to 115°)2 tablespoons canola oil1 teaspoon salt1 teaspoon sugar2-3/4 to 3-1/4 cups all-purpose flourSAUCE:1 can (15 ounces) tomato sauce1 small onion, chopped3/4 teaspoon Italian seasoning1/4 teaspoon garlic powder1/4 teaspoon salt1/8 teaspoon pepperTOPPING:1/2 pound bulk Italian sausage, cooked and drained1 can (4 ounces) mushroom stems and pieces, drained1 medium green pepper, sliced1-1/2 cups shredded part-skim mozzarella cheese
Preparation
Preheat oven to 375°. In a large bowl, dissolve yeast in warm 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, 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 until lightly browned, 12-15 minutes. Spread sauce over hot crusts to within 2-in. of edges; top with sausage, mushrooms, green pepper and cheese. Bake 20 minutes longer or until cheese is melted.
