1 package active dry yeast 2/3 cup warm water 2 teaspoons sugar 1 1/2 teaspoons cooking oil 1/2 teaspoon salt 2 cups all-purpose flour Cornmeal 1 pound bulk pork sausage 2 large tomatoes
seeded and chopped 1/4 cup grated Parmesan cheese 1 tablespoon snipped parsley 1 teaspoon dried oregano
crushed 1/4 teaspoon salt 1 1/2 cups shredded mozzarella cheese
For crust, in a mixing bowl soften yeast in warm water. Stir in sugar, oil, salt and 1 cup of the flour. Stir in the remaining flour. Turn out onto a lightly floured surface; knead dough till smooth and elastic (6-8 minutes). Cover dough and let rest 10 minutes. On a lightly floured surface roll dough into a 13-inch circle. Sprinkle cornmeal on a lightly greased 12-inch pizza pan. Transfer circle of dough to pizza pan. Build up edges slightly. Bake in a 425 degree oven for 10-12 minutes or till lightly browned. In a large skillet cook sausage over medium-high heat till browned; drain. In a saucepan cook chopped tomatoes over medium-high heat for 5 minutes; drain. Stir in Parmesan cheese, parsley, oregano and salt. Spread tomato mixture over crust. Sprinkle sausage and shredded mozzarella cheese atop. Return to the oven; bake for 10-12 minutes longer or until bubbly. Makes one 12-inch pizza.