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Pizza from Scratch

Pizza from Scratch
You can make this tasty pizza yourself with hardly any fuss. My sister shared the recipe with me years ago. It's now a staple in our home. Have everyone pitch in when assembling the pizza...it's a nice way to get the family together.—Audra Dee Collins, Hobbs, New Mexico
16 ServingsPrep: 40 min. Bake: 35 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2-3/4 to 3-1/4 cups all-purpose flour
  • SAUCE:
  • 1 can (15 ounces) tomato sauce
  • 1/2 cup chopped onion
  • 3/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • TOPPING:
  • 1/2 pound bulk Johnsonville® Ground Sausage, cooked and drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 medium green pepper, sliced
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

  • In a large bowl, dissolve yeast in 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, about
© Taste of Home 2013

2 of 2

Pizza from Scratch (continued)

Directions (continued)

  • 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 at 375° for 15 minutes or until lightly browned. Spread
  • sauce over hot crusts to within 2-in. of edges; top with sausage,
  • mushrooms, green pepper and cheese. Bake for 20 minutes longer or
  • until cheese is melted. Yield: 2 pizzas (8 servings each, 2 slices
  • per serving).
Nutrition Facts: 1 serving (2 slices) equals 322 calories, 12 g fat (5 g saturated fat), 28 mg cholesterol, 878 mg sodium, 39 g carbohydrate, 3 g fiber, 13 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013