Pesto Sausage Pizza

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 2 teaspoons sugar
• 4 tablespoons olive oil, divided
• 1-1/2 teaspoons salt
• 3-1/2 to 4 cups all-purpose flour
• 1 cup fresh basil
• 2 garlic cloves, minced
• 1 package (8 ounces) cream cheese, softened
• 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 can (2-1/4 ounces) sliced ripe olives, drained
• 1-1/2 cups shredded Monterey Jack cheese

1. In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add 3 tablespoons oil, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, for pesto, place basil and garlic in a food processor; cover and process until smooth. Transfer to a small bowl. Add cream cheese and remaining oil; beat until smooth. Set aside. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
4. Punch dough down. On a floured surface, roll dough into a 15x10-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. Build up edges slightly.
5. Spread pesto over crust. Layer with spaghetti sauce, Parmesan cheese, sausage mixture, mushrooms, olives and Monterey Jack cheese. Bake at 400u0b0 for 30-35 minutes or until crust is golden brown and cheese is melted.

active dry yeast, warm water, sugar, olive oil, salt, allpurpose, fresh basil, garlic, cream cheese, italian sausage, onion, spaghetti sauce, parmesan cheese, mushrooms, olives, shredded monterey jack cheese

Taken from www.tasteofhome.com/recipes/pesto-sausage-pizza/ (may not work)