Cheesy frank pizza

Yield: 8 servings

Measure Ingredient
1 tablespoon Vegetable oil
¼ cup Chopped onion
1 can Whole tomatoes
8 ounces Tomato sauce
1 pack Active dry yeast
1 cup Warm water
1 teaspoon Salt
\N \N Vegetable oil
½ cup Grated parmesan
1 cup Mushrooms -- sliced
1 \N Bay leaf
1 teaspoon Sugar
1 teaspoon Oregano -- crushed
\N dash Pepper
2 tablespoons Vegetable oil
3 cups Flour -- divided
1 pack Turkey franks -- thin
\N \N Sliced
2 cups Mozzarella cheese -- grated



SAUCE Heat 1 T oil in saucepan. Add onion, cook until golden. Add tomatoes, breaking them up, tomato sauce, bay leaf, sugar, oregano and pepper. Bring to a boil. Reduce heat to low; simmer, covered, 30 minutes, stirring occasionally. Remove and discard bay leaf. Set aside to cool. CRUST dissolve yeast in ¼ c warm water. Pour remaining ¼ c warm water in bowl. Add salt, 2 T oil and ½ c flour. Stir in yeast mixture. Gradually add enough of remaining flour to make smooth dough. Knead on well-floured surface 4 minutes. (dough will be slightly sticky). Lightly oil pizza pan. with oiled fingers spread dough over bottom and sides of pan. Form rim. Let rise in warm place for 15 to 20 minutes. ASSEMBLY Preheat oven to 435F. Brush dough lightly with oil; spread sauce over dough. Sprinkle with parmesan, mushrooms, and franks. Top with mozzarella cheese. Bake 15 or 20 minutes or until crust is crisp and golden.

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