---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Pizza
       Yield: 6 servings
       8 oz Fresh Italian sausage
       1 T  Olive oil
       1 md Onion, chopped
       1    Garlic clove, minced
       1 cn Plum or whole tomatoes,
            -broken up (16 oz)
       1 t  Dried basil leaves, crushed
       1 t  Dried oregano leaves,
     1/2 t  Salt
     1/2 t  Dried rosemary leaves,
       4 oz Pepperoni, thinly sliced
       1 sm Green or red bell pepper,
            -cut into 1/2 pieces
       1 sm Onion, coarsely chopped
     1/4 lb Fresh mushrooms, sliced
       1 cn Sliced ripe olives, drained
       1 cn Marinated, quartered
            -artichoke hearts, drained
            -and halved (6 oz)
            Crushed dried red pepper
       3 c  Shredded mozzarella cheese
     1/4 c  Grated Parmesan cheese
 -----------------------------PIZZA CRUST DOUGH-----------------------------
       3 c  Flour, divided
       1 pk Fast-rising dry yeast
       1 t  Sugar
     1/2 t  Salt
       1 c  Warm water (105'F.-115'F.)
       2 T  Olive oil
   Prepare Pizza Crust Dough. Remove and discard casing from sausage. Heat
   small skillet over medium heat until hot. Crumble sausage into skillet.
   Cook, stirring to separate meat, until no pink remains. Pour off drippings;
   set aside.
   Heat oil in medium skillet over medium-high heat. Add medium onion and
   garlic; cook and stir until onion is soft. Add tomatoes, basil, oregano,
   salt and rosemary. Reduce heat to low; simmer, uncovered, 30 minutes,
   stirring occasionally. Cool.
   Preheat oven to 425'F. Spread an equal amount of sauce over each prebaked
   crust. Divide sausage and 1/2 of pepperoni over crusts. Place green pepper,
   small onion, mushrooms, olives, artichoke hearts and crushed red pepper
   evenly over crusts as desired. Top with remaining pepperoni and cheeses.
   Place pizzas on baking sheets; bake 12-14 minutes or until heated through.
   PIZZA CRUST DOUGH: Combine 2 1/2 cups flour, yeast, sugar and salt in large
   bowl. Add water and oil; beat with electric mixer at low speed 1 minute.
   Beat at high speed 3 minutes. Stir in enough of remaining 1/2 cup flour to
   form soft dough. Turn out onto lightly floured surface. Knead 8-10 minutes
   or until dough is elastic. Place in lightly greased bowl; turn to coat.
   Cover; let rise in warm place until double in bulk, about 45 minutes. Punch
   down dough; divide into six pieces. Cover; let rest 10 minutes. Roll each
   piece of dough into a 7 circle; prick several times with fork. Cover; let
   rest 10 minutes.
   Preheat oven to 425'F. Generously grease two baking sheets; sprinkle with
   cornmeal. Place pizzas on baking sheet; bake 8-9 minutes or until golden
   brown. Cool on wire racks.
   Makes 6 7 crusts.