1 pkg. active dry yeast
1 c. warm water
1 tsp. sugar
1 tsp. salt
2 tbsp. salad oil
2 1/2 c. flour

SAUCE:

1/2 c. chopped onion
1 (8 oz.) can tomato sauce
1/4 tsp. salt
1/8 tsp. minced garlic (instant)
1/8 tsp. pepper

TOPPING:

1/2 c. Parmesan cheese
2 tsp. oregano
2 c. shredded Mozzarella cheese (8 oz.)

Dissolve yeast in warm water. Stir in remaining dough ingredients; beat vigorously, about 20 strokes. Allow dough to rest (about 5 minutes) while preparing sauce. Mix sauce ingredients; set aside.

Heat oven to 425 degrees. Divide dough in half. On lightly greased baking sheets, pat each half into 10-inch circle. (Continue to flour fingers when patting dough into circles.)

Spread sauce on each circle. Sprinkle with Parmesan cheese and oregano. Sprinkle with Mozzarella. Bake 20 to 25 minutes or until crust is brown and filling is hot and bubbly. Makes 2 pizzas.