Sausage and pepperoni

 homemade Sausage and                         Pepperoni pizza


Contadina(R) Quick Pizza Sauce:

½ (12 ounce) can CONTADINA® Tomato Paste

1 teaspoon dried oregano, crushed

1 teaspoon dried basil, crushed

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon sugar

½ teaspoon salt

¼ teaspoon black pepper

Fleischmann’s® Easy Pizza Crust:

3 ¼ cups all-purpose flour, or more as needed

2 (.25 ounce) envelopes FLEISCHMANN’S® Pizza Crust Yeast or RapidRise® Yeast

1 tablespoon sugar

1 ½ teaspoons salt

1 ⅓ cups very warm water (120 degrees F to 130 degrees F)

⅓ cup oil


1 (6 ounce) package HORMEL® Pepperoni

1 cup shredded mozzarella cheese, or more to taste


                           Instructions Checklist

Step 1

For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .

Step 2

For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.

Step 3

Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)

Step 4

Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.

Step 5

For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.

Step 6

Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

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