Ingredients: |
Ingredients: Crust: 1 T sugar, 1 c. water (110 degrees), and 1 pkg dry active yeast. 2 1/2 to 3 cups of flour, 1 t. salt and 1/4 cup olive oil.
Topping: 5-8 vine ripened fresh tomatoes or 1 28 oz. can Italian plum tomatoes, seeded and drained, 4 cloves garlic, 2 T. fresh basil, minced, or 2 t. dried basil. 1/3 cup olive oil, 1/2 cup fresh grated Parmesan cheese, 3 cups shredded mozzarella cheese, 16 oz. sweet Italian sausage, salt
|
Directions: |
Directions:CRUST: In a small bowl, dissolve sugar in warm water. Add yeast and set aside 5-10 minutes until foam forms on top. In a large bowl, put flour and salt. Make a well in the center and add yeast mixture and olive oil. Stir with wooden spoon and turn onto a floured surface. Knead dough 10-15 minutes. (Alternately: can be kneaded with mixer if you have a dough hook) . Shape dough into ball and place in an oiled bowl, turning dough so all surfaces are coated with oil. Cover and let rise for about an hour or until double in size. Roll out to desired thickness for pizza, leaving a little more thickness around the edges.
Topping: Cook sausage in casing until done and slice into 1/2 inch rounds. Slice garlic thinly. Spread mozzarella over crust. Place sliced tomatoes and garlic randomly over the cheese. Add sausage rounds and basil. Add Parmesan cheese and drizzle with olive oil. Place on pizza stone or in pizza pan. Bake at 500º for about 10 minutes or until crust is golden brown. Salt to taste; may drizzle olive oil over pizza and crust if desired. |
This recipe for Fresh Tomato & Sausage Pizza is from