When I was growing up, my mom always made homemade pizza every Friday night. We'd watch a movie as a family or have friends over, too. Now that I'm married, I carry on the pizza tradition. —Morgan Harvey, Longview, Washington
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon sugar
- 3-1/2 to 4 cups bread flour
- 4 teaspoons cornmeal
- toppings:
- 1 pound bulk Italian sausage
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 1-1/2 cups shredded part-skim mozzarella cheese
- 1 package (3-1/2 ounces) sliced pepperoni
- 4 cups fresh arugula or baby spinach
- 1/2 cup grated Parmesan cheese
Directions
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine 2 tablespoons oil, salt, sugar, yeast mixture and 1-1/2 cups flour; beat on medium speed 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Preheat oven to 425°. Grease two 15x10x1-in. baking pans; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each half into a 15x10-in. rectangle; transfer to prepared pans, pinching edges to form a rim. Cover; let rest 10 minutes.
- In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles; drain. Mix oil and garlic; spread over pizza crusts. Sprinkle each with 1/4 cup mozzarella cheese. Top with pepperoni, arugula, cooked sausage and remaining 1 cup mozzarella cheese; sprinkle with Parmesan cheese.
- Bake until crust and cheese are lightly browned, 10-15 minutes. If desired, top with additional arugula and Parmesan before serving.
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