Prep time: 30 min.
Cook time: 15 min.
Ready in: 45 min.
*1 (.25 ounce) package active dry yeast
*1 1/3 cups warm water (110 degrees to 115 degrees F)
*1/4 cup vegetable oil
*1/2 teaspoon sugar
*1/2 teaspoon salt
*3 3/4 cups all-purpose flour
*1/4 cup chopped onion
*2 garlic cloves, minced
*1 (8 ounce) can tomato sauce
*1/4 teaspoon dried basil
*4 cups shredded mozzarella cheese, divided
*2 (3 ounce) packages sliced pepperoni
*1 (2.25 ounce) can chopped ripe olives, drained
1. In a mixing bowl, dissolve yeast in warm water. Add oil, sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12-in. by 8-in. rectangle; set aside.
2. For sauce, combine the onion and garlic in a microwave-safe dish. Cover and microwave on high for 1 minute. Add tomato sauce and basil; cover and cook at 50 percent power for 3 minutes or until bubbly. Spoon over crust to within 1/2-in. of edges. Sprinkle with 3 cups mozzarella cheese, pepperoni and olives.
3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each roll into 12 slices. Place cut side down on a greased baking sheet. Sprinkle with remaining cheese. Bake at 400 degrees F for 15 minutes or until crust is golden and cheese is melted. Serve warm.