Crust:

2 1/2 c of all purpose flower

1 oz active yeast

1 pinch of salt

1 c room temp water

1 tablespoon olive oil

cornmeal

sugar

Pizza:

1 1/2 c of pizza sauce

2 c mozzarella cheese

1 lb sausage cooked thick chunks

Banana peppers sliced thin

1/2 c chopped white onion

Directions:

For the crust, mix a small amount of sugar into the water. Sprinkle the yeast on top of the mixture and wait until it begins to foam. Pour the mixture into a large mixing bowl and add flour, salt, and olive oil. Knead for a few minutes until the dough forms into a smooth, elastic and thick dough. Cover dough with cheese cloth and let rest for half an hour. Round dough into a tight ball and cover with corn meal. You should be able to make two medium size pizzas. When you are ready to cook the the pie roll it out until you reach a thin crust and sprinkle one side with corn meal. The side that is coated with corn meal will be the bottom side of your crust.

Put your crust in the oven and pre-bake it for about twenty minutes.

While pre-baking your crust, cut your sausage into bite-sized chunks. I do not like to use Italian or seasoned sausage on this recipe as it is too overwhelming for my taste. If you want a kick try adding a little bit of your own seasoning to the dough or use spicy sausage.

Once the dough has cooked, spread pizza sauce over the side without corn meal on it. Add your sausage and white onion. Once you have spread meat and onion, cover it with your cheese and then top with as many banana peppers as you can stand. I like to drain my peppers if from a jar so they are not as wet.

Cook the pizza until cheese is bubbling, about 10 minutes at 450° F