Serves: 2
Total Calories: 1,673

Crust:
1 package yeast active dry
1 1/4 cups water lukewarm
4 cups flour
1 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
2 tablespoons olive oil or vegetable oil
* See note below.
* Part two.
1 pound bulk Italian sausage (medium-hot)
1 (16-ounce) can tomato drained (reserve 3/4 cup juice)
1 (6-ounce) can tomato paste
2 cloves garlic minced
1 tablespoon oregano dried, crushed
1 tablespoon basil dried, crushed
1 1/2 cups mozzarella cheese shredded
1/2 cup Romano cheese grated

* Allow 1 1/4 hours for mixing and baking time. Dissolve yeast in lukewarm water. Add flour, salt, optional cayenne, and oil mix thoroughly. Knead on lightly-floured surface until smooth, about 5 minutes. Cover with a cloth and let rest for 20 minutes. Oil or grease 2 12- or 14-inch pizza pans or 4 8- or 9-inch pie pans. Divide dough in half or in quarters, depending on size of pans used. Roll each piece of dough to fit pan crimp edges and brush lightly with olive or vegetable oil. Toppings and Sauce:
*Fry sausage over low heat about 10 minutes or until meat is lightly browned drain and set aside. Combine reserved tomato juice, tomato paste, garlic, oregano, and basil mix well. Spread sauce evenly over prepared crusts. Cut tomatoes in small pieces and place over sauce. Add sausage and mozzarella cheese sprinkle Romano cheese over each. Bake in preheated 425° F oven for 15 minutes or until crusts are golden brown.

Nutritional Facts:

Serves: 2
Total Calories: 1,673
Calories from Fat: 497

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