Yield: 1 pizza
| Measure | Ingredient |
|---|---|
| 1 | Package active dry yeast |
| 2 teaspoons | Sugar |
| 1¼ cup | Warm water |
| 3¼ cup | All-purpose flour |
| 3 tablespoons | Olive oil |
| 1 teaspoon | Salt |
| 1 cup | Pizza sauce |
| 12 ounces | Shredded mozzarella cheese |
| ½ pounds | Ground beef, crumbled, cooked |
| ¼ pounds | Italian Sausage, crumbled, Cooked |
| ¼ pounds | Pork Sausage, Crumbled, Cooked |
| ½ cup | Pepperoni, diced |
| ½ cup | Canadian bacon, diced |
| ½ cup | Ham, diced |
| ¼ pounds | Mushrooms, sliced |
| 1 small | Onion, sliced |
| 1 | Green bell pepper, seeded, sliced |
| 2 ounces | Grated Parmesan cheese |
DOUGH
TOPPING
1. For dough, sprinkle yeast and sugar into warm water in small bowl; let stand until foamy, about 5 minutes.
2. Mix flour, oil and salt in a large bowl; make a well in the center and add yeast mixture. Stir to form a soft dough, adding more flour if necessary. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down.
3. Roll dough to a 15-inch circle. Transfer to an oiled 14-inch pizza pan, folding the excess over to make a small rim. Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese.
Sprinkle with meats and vegetables. Top with remaining mozzarella and Parmesan cheese. Let rise in a warm spot about 25 minutes.
4. Heat oven to 475 degrees. Bake pizza until crust is golden, about 25 minutes. Let stand 5 minutes before slicing. Posted By japlady@... (Rebecca Radnor) On rec.food.recipes or rec.food.cooking