|Olive oil/Salad oil||1 Tablespoon|
|Onion||1 Small, diced|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||8 1⁄4 Ounce (1 Can)|
|Tomato paste||3 Tablespoon|
|Italian seasoning||1⁄2 Teaspoon|
|Crushed red pepper||1⁄8 Teaspoon|
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||3⁄4 Cup (12 tbs) (105Â° To 115Â°F)|
|All purpose flour||2 Cup (32 tbs)|
|Mozzarella cheese||12 Ounce, shredded (3/4 Of 16 Ounce Package)|
1. Prepare tomato sauce: In 2-quart saucepan over medium heat, in hot olive oil, cook onion and garlic until tender. Add tomatoes with their liquid, tomato paste, sugar, Italian seasoning, crushed red pepper, and 1/4 teaspoon salt; heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover partially and simmer sauce 15 minutes.
2. Meanwhile, prepare pizza crust: In measuring cup, dissolve yeast in water. In large bowl, stir flour, 1/2 teaspoon salt, and yeast mixture until blended. Cover bowl with waxed paper and let dough rest 5 minutes.
3. Preheat oven to 425°F. Lightly brush 12- or 14-inch pizza pan with oil; sprinkle with corn-meal. Pat dough onto bottom of pizza pan, shaping dough into 1/2-inch-high rim at edge of pan.
4. Sprinkle half of shredded mozzarella cheese over dough. Top with tomato sauce; then sprinkle with remaining cheese. If you like, add one or more Pizza Toppings. Bake pizza on bottom rack of oven 25 minutes or until crust is golden and crisp.
Serving size: Complete recipe
Calories 2340 Calories from Fat 840
% Daily Value*
Total Fat 96 g147.3%
Saturated Fat 47.6 g237.8%
Trans Fat 0 g
Cholesterol 268.8 mg89.6%
Sodium 3217 mg134%
Total Carbohydrates 257 g85.6%
Dietary Fiber 19.5 g77.9%
Sugars 17 g
Protein 116 g231.3%
Vitamin A 92.6% Vitamin C 70.1%
Calcium 190.5% Iron 116.2%
*Based on a 2000 Calorie diet