PIZZA PRONTO

FOR THE CRUST:
1 package Fleischmann’s Active Dry Yeast
3/4 cup very warm water
2 1/2 cups Bisquick
FOR THE FILLING:
1 cup cooked Italian sausage or chopped salami
2 cups tomato sauce
3/4 cup chopped onion
1 clove garlic, chopped
salt and pepper
2 1/2 cups grated Mozzarella cheese (or 2 (6-oz.) packages sliced Mozzarella cheese)
1 teaspoon oregano

Sprinkle Fleischmann’s Yeast into very warm water. Stir until dissolved. Add Bisquick, beat vigorously. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times.

Divide dough into 4 pieces; roll each into 8-inch circle. Place on ungreased baking sheets. Press to make edge of circle slightly thick. (Recipe also makes three 10- or 12-inch pizzas.)

Mix together sausage, tomato sauce, onion, and garlic, salt and pepper to taste. Spread on dough; top with cheese. Sprinkle with oregano.

Bake at 425 degrees F for 15 to 20 minutes until crust is brown, filling hot and bubbly. Serve hot.

VARIATION:

PIZZA-BURGERS:
Make same dough as for Pizza Pronto, divide it into 8 pieces. Roll each into 4-inch circle. Place on ungreased baking sheet. Press to make edges slightly thick. Make topping as above, substituting 1 lb. cooked ground beef for sausage and adding 1/2 cup chopped green bell pepper.

Makes 4 (8-inch) or 3 (10- or 12-inch) pizzas
From: Recipelink.com
Source: Recipe pamphlet: Bake it Easy! from Fleishmann's Yeast, Standard Brands, Inc., 1961