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Sausage Combo Pizza
Full of vegetables and tasty sausage, this thick crust pizza will be a touchdown as you enjoy while watching the big game.
1 (12-inch) pizza
23 to 28 minutes
3-1/4 to 3-3/4 cups all-purpose flour
1 envelope Fleischmann's® Pizza Crust Yeast
OR Fleischmann's® RapidRise Yeast
1 tablespoon sugar
1-1/2 teaspoons salt
1-1/3 cups very warm water (120° to 130°F)*
1/3 cup oil
1/2 cup Francesco Rinaldi Tomato & Basil Pasta Sauce
1 cup Jimmy Dean Hearty Sausage Crumbles, Original Flavor
1 cup thinly sliced mushrooms
1/3 cup chopped green bell pepper
1/3 cup chopped onion
1 can (2.25 ounces) sliced black olives, well drained
2 cups (8 ounces) shredded mozzarella cheese
Preheat oven to 425°F.
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If not using Pizza Yeast, allow dough to rest 10 minutes.)
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Bake crust on lowest oven rack for 10 to 12 minutes, until just beginning to brown.
Remove from oven. Spread with pizza sauce. Top with sausage, mushrooms, green pepper, onion and olives; sprinkle with cheese.
Continue baking for 13 to 16 minutes until cheese is bubbly and crust is browned.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push, and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.