1 pkg. dry yeast
1 c. warm water
1 tbsp. sugar
1 1/2 tsp. salt
1 tbsp. oil
2 3/4 c. sifted flour
2 (6 oz.) pkg. Mozzarella
1 lb. bulk pork sausage, broken up
1 (28 oz.) can pear tomatoes, well drained, coarsely chopped
2 tsp. oregano
1 tsp. fennel
1/2 c. grated Parmesan

Dissolve yeast in water; add sugar, salt, and oil. Stir in flour to make a soft dough. Turn out on lightly floured surface; knead until smooth and elastic. Put in greased bowl. Cover and let rise until double, about 20 minutes. Punch dough down. Put oil in pizza pan and sprinkle with cornmeal. Press dough in bottom and up sides of pan. Let rise 20 minutes. Put cheese on dough. Arrange sausage on top. Add tomatoes; sprinkle on seasonings and Parmesan. Preheat over 500 degrees. Reduce to 450 degrees and bake 35 minutes or until done.