Recipe - Individual Pecan Pies

8 ounce Fresh Italian sausage
1 tablespoon Olive oil
1 md Onion, chopped
1 Garlic clove, minced
1 cn Plum or whole tomatoes,
broken up (16 oz)
1 teaspoon Dried basil leaves, crushed
1 teaspoon Dried oregano leaves,
crushed
One half teaspoon Salt
One half teaspoon Dried rosemary leaves,
crushed
4 ounce Pepperoni, thinly cut or sliced up
1 small Green or red bell pepper,
cut into 1/2" pieces
1 small Onion, coarsely chopped
One fourth pound Fresh mushrooms, cut or sliced up
1 cn Sliced ripe olives, drained
1 cn Marinated, quartered
artichoke hearts, drained
and halved (6 oz)
Crushed dried red pepper
3 cup Shredded mozzarella cheese
One fourth cup Grated Parmesan cheese

PIZZA CRUST DOUGH
3 cup Flour, divided
1 pack Fastrising dry yeast
1 teaspoon Sugar
One half teaspoon Salt
1 cup Warm water (105'F.115'F.)
2 tablespoon Olive oil
Cornmeal

Prepare Pizza Crust Dough. Remove and discard casing from sausage. Heat
small skillet over medium heat until hot. Crumble sausage into skillet.
Cook, stirring to separate meat, until no pink remains. Pour off drippings;
set aside.

Heat oil in medium skillet over mediumhigh heat. Add medium onion and
garlic; cook and stir until onion is soft. Add tomatoes, basil, oregano,
salt and rosemary. Reduce heat to low; simmer, uncovered, 30 minutes,
stirring occasionally. Cool.

Preheat oven to 425'F. Spread an equal amount of sauce over each prebaked
crust. Divide sausage and One half of pepperoni over crusts. Place green pepper,
small onion, mushrooms, olives, artichoke hearts and crushed red pepper
evenly over crusts as desired. Top with remaining pepperoni and cheeses.
Place pizzas on baking sheets; bake 1214 minutes or until heated through.

PIZZA CRUST DOUGH: Combine 2 One half cups flour, yeast, sugar and salt in large
bowl. Add water and oil; beat with electric mixer at low speed 1 minute.
Beat at high speed 3 minutes. Stir in enough of remaining One half cup flour to
form soft dough. Turn out onto lightly floured surface. Knead 810 minutes
or until dough is elastic. Place in lightly greased bowl; turn to coat.
Cover; let rise in warm place until double in bulk, about 45 minutes. Punch
down dough; divide into six pieces. Cover; let rest 10 minutes. Roll each
piece of dough into a 7" circle; prick several times with fork. Cover; let
rest 10 minutes.

Preheat oven to 425'F. Generously grease two baking sheets; sprinkle with
cornmeal. Place pizzas on baking sheet; bake 89 minutes or until golden
brown. Cool on wire racks.

Makes 6 7" crusts.

Favorite recipe from NATIONAL LIVE STOCK AND MEAT BOARD.