• 1/2 tsp. sugar
• 1 cup warm water
• 2-1/2 tsp. active dry yeast
• 2-1/4 cups unbleached flour, up to 2 1/2 cups
• 1/2 cup yellow cornmeal
• 3/4 tsp. salt
• 2 Tbs. olive oil, plus additional for oiling bowl
• 1 lb. Sausage ground bison, with fennel and garlic
• 14 ounces canned plum tomatoes, drained and chopped
• 1 tsp. dried oregano
• 2 cups shredded mozzarella cheese

Created by: Chef Forrest D. Waldo, II C.E.C.

For the dough, dissolve sugar in water in a large bowl. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.

Put dough in a deep oiled bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.

While dough is rising, in a heavy skillet cook sausage over moderately high heat, and stir in tomatoes, oregano, and salt and pepper to taste. Transfer sausage mixture colander to drain and cool.

Preheat oven to 500°F.

Punch down dough and knead 4 times. In an oiled 10 1/2inch cast-iron skillet, press dough with oiled finger until it comes 2 inches up the side and is an even thickness on bottom. Let dough rise, covered loosely with plastic wrap, in a warm place 15 minutes. Sprinkle dough with half of mozzarella and top with sausage mixture and remaining cheese. Bake pizza in lower third of an electric oven or on floor of a gas oven for 15 minutes. Reduce oven temperature to 400°F and bake 10 minutes more, or until crust is golden.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 404, fat 17.5g, 39% calories from fat, cholesterol 62mg, protein 26.5g, carbohydrates 34.5g, fiber 2.3g, sugar 3.0g, sodium 322mg, diet points 9.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.0, Bread: 1.8, Lean meat: 3.1, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 0.1

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