Recipe Summary test

15 mins
12 hrs
30 mins
12 hrs 45 mins
Two 12-inch pizzas (8 slices each)


Ingredient Checklist


Instructions Checklist
  • Sprinkle yeast over warm water in large bowl. Let stand until foamy, about 5 minutes. Stir to dissolve the yeast. Stir in 4 tablespoons of the olive oil, the salt and sugar. Stir in 3 cups of the flour to form a dough.

  • Turn the dough out onto a floured surface. Oil your hands with 1 tablespoon oil. Knead the dough, working in the remaining flour, about 4 minutes or until dough is smooth and elastic. Oil a large bowl with remaining 1 tablespoon oil. Place dough in bowl; turn the dough to coat all over. Cover with plastic wrap; refrigerate for 12 hours.

  • Remove dough from refrigerator. Turn out onto work surface. Knead until smooth and elastic. Divide in half. Let rest for 10 minutes.

  • Coat two 12-inch pizza pans with nonstick cooking spray. Sprinkle with cornmeal. Press half of dough into each pan, spreading out to the edges of the pan.

  • Heat oven to 400 degrees F. Spread 1/3 cup tomato sauce over each pizza. (If using eggplant, layer on now.) Sprinkle each pizza with 2 cups of the shredded mozzarella cheese.

  • If using eggplant, layer on after tomato sauce and before cheese.

  • Bake pizzas in 400 degree F oven for 30 minutes or until bottom of pizza is golden and cheese is completely melted. Let stand 5 to 10 minutes before slicing. Makes two 12-inch pizzas (8 slices each).

For onion topping:

Saute onion in oil in nonstick skillet until softened, about 10 minutes. Scatter over cheese.

For sausage topping:

Remove casing from sausage. Crumble sausage into skillet and sauté until cooked through, about 6 minutes. Scatter over cheese.

Nutrition Facts

287 calories; fat 15g; cholesterol 29mg; saturated fat 5g; carbohydrates 23g; insoluble fiber 1g; protein 15g; sodium 512mg.