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Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (110 degrees to 115 degrees)
• 2 teaspoons sugar
• 4 tablespoons olive or vegetable oil, divided
• 1 1/2 teaspoons salt
• 3 1/2 cups all-purpose flour
• 1 cup fresh basil leaves
• 2 garlic cloves, minced
• 1 (8 ounce) package cream cheese, cubed
• 1/2 pound bulk Italian sausage
• 1 cup chopped onion
• 1 cup spaghetti sauce
• 1/3 cup grated Parmesan cheese
• 2 cups sliced fresh mushrooms
• 1 (2.25 ounce) can sliced ripe olives, drained
• 1 1/2 cups shredded Monterey Jack cheese

Description

Creamy Pesto Adds Flair To This Thick Crust Pizza Created By Ann Bridges Of Albuquerque, New Mexico. 'The Homemade Crust Is So Simple,' Ann Notes. 'It Also Freezes Nicely.'

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