1 pkg. dry yeast
1 c. warm water (105-115 degrees)
1 tsp. sugar
1 tsp. salt
2 tbsp. salad oil
2 1/2 c. flour

Dissolve yeast in warm water. Stir in remaining ingredients. Beat vigorously 20 strokes. Allow dough to rest 5 minutes while preparing sauce.

SAUCE:

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

Mix ingredients together.

Heat oven to 425 degrees. Divide dough in half. On lightly greased baking sheet, pat each half into a 10 inch circle (continue to flour fingers when patting dough). Spread sauce. Add toppings of your choice. Bake for 20-25 minutes or until crust is brown and filling hot and bubbly.