Hearty Meat Lovers Pizza For a crisper crust, after pressing dough on cookie sheets, bake uncovered about 10 minutes or until crusts just begin to brown. Place toppings on crusts; bake 10 minutes longer or until cheese is melted and sauce is bubbly. 

Ingredients

Crust

• 1 package regular active or fast-acting dry yeast

• 1 cup warm water (105°F to 115°F)

• 11⁄2 cups Gold Medal® all-purpose flour

• 1 cup Gold Medal® whole wheat flour

• 2 tablespoons olive or vegetable oil

• 1⁄2 teaspoon salt

• Cornmeal

Toping

• 1 lb bulk mild Italian pork sausage

• 1 large onion, chopped (1 cup)

• 1 can (8 oz) pizza sauce

• 1 medium green bell pepper, chopped (1 cup)

• 1 can (21⁄4 oz) sliced ripe olives, drained

• 1 package (3.5 oz) sliced pepperoni

• 2 cups shredded mozzarella cheese (8 oz)

Method 

1 In medium bowl, dissolve yeast in warm water. Stir in flours, oil and salt. Beat vigorously 20 strokes with spoon. Let dough rest in bowl 20 minutes.

2 Meanwhile, move oven rack to lowest position; heat oven to 425°F. Grease 2 cookie sheets or 12-inch pizza pans with additional oil. 

3 Sprinkle with cornmeal. In 10-inch skillet, cook sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink and

onion is tender; drain.

4 Divide dough in half. With floured fingers, pat each half into 11-inch round on cookie sheet. Spread pizza sauce over dough rounds. 

5 Top each with sausage mixture, bell pepper, olives, pepperoni and cheese.

6 Bake 15 to 20 minutes or until cheese is melted and sauce is bubbly.

High Altitude (3500-6500 ft): No change.

1 Serving: Calories 250 (Calories from Fat 120); Total Fat 14g (Saturated Fat 5g); Cholesterol 25mg; Sodium 570mg; Potassium 230mg; Total Carbohydrate 20g (Dietary Fiber 2g); Protein 12g