Ingredients
1 tablespoon active dry yeast1-1/3 cups warm water (110° to 115°)5 teaspoons sugar4 teaspoons canola oil1/4 teaspoon salt1/4 teaspoon garlic salt1/4 teaspoon dried oregano3-1/4 to 3-1/2 cups all-purpose flourTOPPINGS:1/2 pound bulk Italian sausage1-1/2 cups pizza sauce2 cups shredded part-skim mozzarella cheese1 cup sliced fresh mushrooms1/4 cup chopped sweet red pepper1/4 cup chopped green pepper
Preparation
In a large bowl, dissolve yeast in water. Add the sugar, oil, salt, garlic salt, oregano and 1-1/2 cups flour. Stir in enough of the remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 30 minutes.
Wrap foil over the outside bottom of two 12-in. pizza pans; grease pans and set aside. In a skillet, cook sausage over medium heat until no longer pink; drain and set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to prepared pans; build up edges slightly.
Spread pizza sauce over crusts; sprinkle with sausage, cheese, mushrooms and peppers. Grill, covered, over medium heat for 15-20 minutes or until bottom of crust is browned and cheese is melted.
