This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
8 oz Fresh Italian sausage
1 T Olive oil
1 md Onion, chopped
1 Garlic clove, minced
1 cn Plum or whole tomatoes, broken up ( 16 oz)
1 t Dried basil leaves, crushed
1 t Dried oregano leaves, crushed
1/2 t Salt
1/2 t 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
3 c Flour, divided
1 pk Fast-rising dry yeast
1 t Sugar
1/2 t Salt
1 c Warm water (105'F. -115'F. )
2 T 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.