Breadboard
Med. bowl
2 forks
Lg. bowl
Cookie sheet
Rolling pin
Rubber scraper
Cutting board
Sharp knife

INGREDIENTS:

2 cans (8 oz. each) tomato sauce
3 tbsp. instant minced onion or 1/2 c. frozen chopped onion
2 tsp. oregano leaves
1/4 tsp. pepper
2 1/2 c. buttermilk baking mix
1 pkg. active dry yeast
2/3 c. hot water
2 c. shredded Cheddar or Mozzarella cheese (about 8 oz.)
6 skinless frankfurters

1. Heat oven to 425 degrees. Rub some flour into breadboard to cover about a 10 inch area.

2. Mix the tomato sauce, 3 tablespoons minced onion, 2 teaspoons oregano and 1/4 teaspoon pepper in medium bowl with fork. (You'll use this later for a topping.)

3. Mix 2 1/2 cups baking mix and the yeast in large bowl with another fork. Stir in 2/3 cup hot water and beat vigorously until the dough cleans the side of the bowl.

4. Gently smooth the dough into a ball on the floured board. Knead 20 times. Allow the dough to rest a few minutes, then divide the dough into 3 equal parts.

5. Shape 1 part into a ball and place it in the center of ungreased cookie sheet. Rub a little flour on rolling pin and roll the ball into an oval 1/4 inch thick. Pinch the edge to make a little stand-up rim.

6. Dip out 1/3 of the tomato sauce mixture (about 2/3 cup) and pour onto the oval. Spread the sauce mixture almost to the edge of the dough with rubber scraper. Sprinkle with 1/3 of the shredded cheese (about 2/3 cup).

7. Cut 2 of the frankfurters crosswise into penny slices on cutting board. Arrange the slices on the pizza.

8. Bake in 425 degree oven 15 to 20 minutes or until the crust is golden brown.

9. Repeat steps 5 through 8 with 2 remaining parts of dough and remaining sauce, cheese and frankfurters to make 2 more pizzas.