|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.