INGREDIENTS

INSTRUCTIONS

Make the crust:  In a food processor combine 1/2 cup of the flour and
the yeast, with  the motor running add the water, and turn the motor
off. Add the oil,  the sugar, the salt, and the remaining 1 cup flour,
blend the mixture  until it forms a ball, and turn it out onto a
lightly floured  surface. Knead the dough 8 to 10 times, form it into a
ball, and let  it rest while making the sausage mixture.  In a small
heavy skillet cook the sausage over moderate heat,  stirring, until it
is cooked through, transfer it with a slotted  spoon to a bowl, and
discard all but 1 tablespoons of the fat  remaining in the skillet. In
the fat cook the onion, the garlic, the  oregano, the basil, and salt
and pepper to taste over moderately low  heat, stirring, until the
onion is soft and transfer the onion  mixture to the bowl.  Halve the
dough, form each half into a ball, and stretch each ball  into 7-inch
round, making the rounds slightly thicker around the  edges. Transfer
the rounds to a baking sheet (preferably black steel,  for a crisper
crust), oiled and sprinkled lightly with the cornmeal,  top the rounds
evenly with the sausage mixture, the tomatoes, the  artichoke hearts,
the mozzarella, the Parmesan, and salt and pepper  to taste, and bake
the pizzas on the bottom rack of a preheated 500F.  oven for 10 to 12
minutes, or until the crusts are golden brown.  Serves 2.  Gourmet
December 1991  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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