INGREDIENTS

INSTRUCTIONS

FOR THE CRUST
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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