Just look at that Cheese and Sausage Tomato Pie. Sizzling sausage, melting mellow cheeses, tangy tomato and crispy, crunchy crust. Homemade pizza: the perfect way to end the work and school week.

Making your own pizza dough is a snap. Flour, yeast, water and oil mix together quickly. The dough rests for 10 minutes then you’re ready to roll.

Make individual pizzas like My Own Pizza with similar savory toppings. Try hearty Sausage-Pepper Calzones, and instead of leftover pizza, go for easy-to-make Sausage Breakfast Pizza, hot from the oven.

Sausage-Pepper Calzones

Yield: 6 calzones

Dough:

• 2-2 1/4             cups Pillsbury Best All-Purpose Flour, divided
• 1/4       cup cornmeal
• 1          envelope Fleischmann’s RapidRise Yeast
• 3/4       teaspoon salt
• 1          cup hot water (120-130 F)
• 1          tablespoon olive oil

Sausage-Pepper Filling:

• 1          package Jimmy Dean Fresh Sausage
• 1 1/2    cups sliced bell pepper
• 1          medium onion, sliced
• 2          cloves garlic, minced
• 1 1/2    cups shredded Wisconsin mozzarella cheese
• 1          cup shredded Wisconsin provolone cheese
• olive oil
• 1          teaspoon crushed red pepper (optional)

1. To make dough: In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt. Stir water and oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
2. Heat oven to 400° F.
3. To make Sausage-Pepper Filling: In skillet, cook sausage over medium-high heat until browned, stirring to crumble. Add bell pepper, onion and garlic; cook until tender, about 5-10 minutes, stirring frequently. Let cool. Stir in cheeses.
4.  Divide dough into six equal pieces; roll each into 8-inch circle. Place about 1 cup Sausage-Pepper Filling on one half of each circle; moisten edges.
5. Fold dough over filling; press with tines of fork to seal. Place on greased baking sheet. With sharp knife, make three 1-inch slits across top of each calzone. Brush top with olive oil. If desired, sprinkle with crushed red pepper.
6. Bake 20-25 minutes, or until done. Serve warm.

My Own Pizza

Yield: 16 individual pizzas

Dough:

• 5 1/2-6             cups Pillsbury Best All-Purpose Flour, divided
• 2          envelopes Fleischmann’s RapidRise Yeast
• 1 1/2    teaspoons salt
• 2          cups hot water (120-130 F)
• 1/4       cup olive oil
• 1 1/2    cups prepared pizza sauce
• 1          package Jimmy Dean Fresh Sausage, cooked, crumbled and drained
• sliced olives
• tomatoes
• peppers
• 1          cup shredded Wisconsin mozzarella cheese
• 1          cup shredded Wisconsin cheddar cheese

1. In large bowl, combine 2 cups flour, undissolved yeast and salt. Gradually stir water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
2. Heat oven to 400° F.
3. On lightly floured surface, divide dough into 16 pieces. Form into smooth balls; roll into 7-inch circles. Place on greased baking sheets. Top with pizza sauce, sausage and vegetables.
4. Sprinkle with cheeses.
5. Bake 20-25 minutes or until golden. Serve warm.

Cheese and Sausage Tomato Pie

Yield: 1 (12-inch) pizza

Dough:

• 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
• 1          tablespoon sugar
• 1          envelope Fleischmann’s RapidRise Yeast
• 1 1/2    teaspoons salt
• 1          cup hot water (120-130 F)
• 3          tablespoons peanut oil, divided
• 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
• 1 1/2    cups shredded Wisconsin mozzarella cheese
• 1/2       cup shredded Wisconsin cheddar cheese
• 1/2       cup shredded Wisconsin parmesan cheese
• tomatoes (optional)
• peppers (optional)
• mushrooms (optional)
• 1 1/4    cups prepared pizza sauce

1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
3. Heat oven to 450° F.
4. Roll dough into 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
5. Brush crust surface with remaining peanut oil; spread pizza sauce evenly on crust. Sprinkle with sausage; top with cheeses; add toppings as desired. Bake 10 minutes, or until crust is golden. Cut into wedges and serve immediately.

Sausage Breakfast Pizza

Yield: 1 (12-inch) pizza

Dough:

• 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
• 1          tablespoon sugar
• 1          envelope Fleischmann’s RapidRise Yeast
• 1 1/2    teaspoons salt
• 1          cup hot water (120-130 F)
• 3          tablespoons peanut oil, divided

• 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
• 1          cup frozen hash brown potatoes, thawed
• 1          small bell pepper, seeded and diced
• 1          cup shredded Wisconsin sharp cheddar cheese
• 2          eggs, beaten
• 1          tablespoon milk
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 2          tablespoons shredded Wisconsin parmesan cheese

1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
3. Heat oven to 450° F.
4. Roll dough to 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
5. Reset oven to 375° F. Return cooled crust to 12-inch pizza pan or baking sheet. Sprinkle sausage, potatoes, bell pepper and cheese over crust.
6. In bowl, combine eggs, milk and seasonings; pour evenly over top.
7. Bake 25-30 minutes, or until eggs are set.
8. Sprinkle with cheese and serve.

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