Pizza Dough, Italian Sausage and White Whole Wheat

We've been attempting to cook at home more as well - so as not to go out much. The latest secret to our success has been Italian Sausage. Yeah, not so healthy, but oh so tasty! I buy the package of 5 links, and then freeze them individually, cause one here and there in something just adds a little something. For example, one sausage browned with an onion, some garlic and a can or two of tomatoes = pasta sauce! Or the other night, Mark did this with sausage, mushrooms, onion, and a little bit of beer. I've added some to quiche, or even the Shepherd's Pie I made the other day.

Tonight, I made pizza - and made the dough myself (something I've been wanting to do for a while now). The recipe below makes two 12-inch pizzas, but my plan next time is to double the recipe, and then freeze some, so its ready on a weekday when I don't have time for yeast. Topped with sausage, garlic, canned tomatoes (our other new staple item!) and some mozzerella, it was perfect with salad and a glass of cider.

I've also recently discovered White Whole Wheat Flour - it is mild enough to make cookies with, but still whole wheat. So I used some of that in it too.

Before I type this, I credit Betty Crocker. Thankyou. :)

Pizza Dough

2.5-3 cups flour (all-purpose, white whole wheat, or a combination of wheat and white)

1 T sugar

1tsp salt

1 package yeast

3 T olive oil

1 cup warm water

Mix 1 cup flour, sugar, salt and yeast. Add oil and water. Beat in an electric mixer about 3 minutes medium speed. Stir in enough remaining flour until the dough is soft and leaves the side of the bowl. Put on floured surface and knead 5-8 minutes until dough is smooth and springy (adding flour as you need to). Put in an oiled bowl, cover, and let rest 30 minutes.

*(I think you could freeze it at this point)*

Heat oven to 425. Grease two cookie sheets/pizza pans. Divide dough in half, and pat each into a 12-inch circle. Bake 7-8 minutes until dough just begins to brown. Add toppings and bake an additional 8-10 minutes.