Yield: 12 servings
|2 cans||(8 oz) tomato sauce|
|3 tablespoons||Instant minced onion|
|2 teaspoons||Organo leaves|
|2½ cup||Biscuit baking mix|
|1 pack||Active dry yeast|
|⅔ cup||Hot water|
|2 cups||Chedder or Mozzarella|
|6 \N||Skinless frankfurters|
1. Heat oven to 425 degrees 2. Mix the tomato sauce, minced onion, organo leaves, and pepperin medium fork. (You'll use this later for a topping.) 3. Mix biscuit baking mix and the yeast in large bowl with another fork. Stir in hot water and beat vigorously until the dough cleans the side of the bowl. 4. Gently smooth the dough into a ball on the flored board. Knead 20 times. Allow the dough to rest for a few minutes, then divide the dough into 3 equal parts. 5. Shape 1 part into a ball and place it in the center of ungreased cookie sheet. Rub a lttle flour on the rolling pin and roll the ball into an oval ¼ inch thick. Pinch the edge to make a little stand-up rim. 6.
Dip out ⅓ of the tomato sauce mixture (about ⅔ cup)and pour onto the oval. Spread the sauce mixture almost to the edge of the dough with the rubber scraper. Sprinkle with ⅓ of the shredded Chedder cheese (about ⅔ cup). 7. Cut 2 of the frankfurter crosswise into penny slices on cutting board. Arrange the slices on the pizza. 8.
Bake in 425 degree oven 15 to 20 minutes or until the crust is goldn brown. 9. Repeat 5 through 8 for the 2 remaining parts of the dough and remaining sauce, cheese and frankfurters to make 2 more pizzas.
Note: You may want to gobble up the pizzas as they come out of the oven. If not, this is a good bake-ahead recipe. When you're ready to eat, heat the pizzas, 2 at a time, on an ungreased cookie shee ina 300 degree oven for about 5 minutes or until hot. The third pizza will be ready by the time you've finished eating the first 2.
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