|Chopped onion||1⁄4 Cup (4 tbs)|
|Instant minced garlic||1⁄8 Teaspoon|
|Tomato sauce||16 Ounce|
|Spaghetti sauce||2 Cup (32 tbs)|
|Active dry yeast||2 Tablespoon|
|Warm water||1 1⁄3 Cup (21.33 tbs) (105 To 115Â°)|
|Buttermilk baking mix||5 Cup (80 tbs)|
|Sliced pepperoni||2 Cup (32 tbs) (About 8 Ounces)|
|Shredded mozzarella cheese||2 1⁄2 Cup (40 tbs)|
Mix Sauce ingredients; setaside.
To make Dough, dissolve yeast in warm water.
Stir in baking mix; beat vigorously.
Turn dough onto well floured board.
Knead until smooth, about 20 times.
Allow dough to rest a few minutes.
Divide dough into 4 parts; roll each part into 10 inch circle.
Place on greased baking sheets.
Heat oven to 425Â°.
Spread about 1/2 cup sauce on each circled Arrange pepperoni on sauce; sprinkle cheese and oregano on top.
(To serve immediately, see below.) Bake 10 minutes.
Remove Pizzas from baking sheets; cool on wire racks.
Place each Pizza on cardboard circle.
Wrap, label and freeze.
15 minutes before serving, heat oven to 425Â°.
Remove Pizzas from freezer; unwrap and remove from cardboard circles.
Place Pizzas on oven rack.
Bake until hot, about 10 minutes.
VARIATIONS Omit pepperoni and substitute one of the following: 1 pound bulk Italian sausage, crumbled and browned 1 pound ground beef, browned and seasoned with 1 teaspoon salt and sprinkled with 1/2 cup chopped green pepper or 2 cups sliced pimiento-stuffed olives
To Serve Immediately: Bake in 425Â° oven until crust is brown and filling is hot and bubbly, 15 to 20 minutes.