Ingredients
1 package (1/4 ounce) active dry yeast1-1/2 cups warm water (110° to 115°)2 tablespoons olive oil2 teaspoons salt1 teaspoon sugar3-1/2 to 4 cups bread flour4 teaspoons cornmealTOPPINGS:1 pound bulk Italian sausage2 tablespoons olive oil6 garlic cloves, minced1-1/2 cups shredded part-skim mozzarella cheese1 package (3-1/2 ounces) sliced pepperoni4 cups fresh arugula or baby spinach1/2 cup grated Parmesan cheese
Preparation
In a small bowl, dissolve yeast in warm water. In a large bowl, combine 2 tablespoons oil, salt, sugar, yeast mixture and 1-1/2 cups flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours.
Preheat oven to 425°. Grease two 15x10x1-in. baking pans; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 15x10-in. rectangle; transfer to prepared pans, pinching edges to form a rim. Cover with plastic wrap; let rest 10 minutes.
In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Mix oil and garlic; spread over pizza crusts. Sprinkle each with 1/4 cup mozzarella cheese. Top with pepperoni, arugula, cooked sausage and remaining mozzarella cheese; sprinkle with Parmesan cheese.
Bake 10-15 minutes or until crust and cheese are lightly browned. If desired, top with additional arugula and Parmesan before serving.
