End Zone Sausage Pizza
1 envelope Fleischmann's® Pizza Crust Yeast
1½ teaspoons sugar
¾ teaspoon salt
⅔ cup very warm water (120° to 130°F)*
3 tablespoons oil
1 3/4 to 2 1/4 cup all-purpose flour
⅓ cup prepared nacho cheese sauce
½ cup Francesco Rinaldi® Tomato & Basil Pasta Sauce
1 green onion, sliced
1 jalapeno pepper, seeded and minced OR 2 to 3 tablespoons finely chopped jarred jalapeno peppers
1 cup (4 ounces) shredded Colby Jack cheese
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Sprinkle sausage over crust. Dollop cheese sauce and pasta sauce over sausage and spread to cover. Top with green onion slices, jalapeno peppers and shredded cheese.
Bake in preheated 425°F oven for 15 to 18 minutes, until cheese is bubbly and crust is browned.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.