1 pkg. yeast
1 1/4 c. warm water
2 tbsp. oil
1 tsp. salt
4 c. flour

Dough: Dissolve yeast in warm water. Stir in oil and salt. Mix in flour. Knead in oiled bowl and brush with oil. Cover and let rise until doubled (about 2 hours). Knead lightly. Flatten on 11 x 15 inch pan.

SAUCE:

15 oz. can tomato sauce
1 pinch crushed red pepper
1/2 tsp. fennel
1/2 tsp. basil
1/2 tsp. oregano

Sauce: Combine tomato sauce with red pepper, fennel and basil and simmer for 1/2 hour. Spread evenly over dough. Sprinkle with oregano.

TOPPING:

Sliced vegetables to taste (about 1 1/2 to 2 c.)
1 lb. grated Mozzarella cheese

Topping: Top with any of the following, sliced flat - tomato, green pepper, mushrooms, hot pepper rings, olives, onion, carrots, broccoli and cauliflower. Finally add cheese, spread evenly over pizza. Bake at 450 degrees until cheese bubbles.