Sausage and Pineapple Pizza

1 can (20 oz) pineapple tidbits
1 lb bulk mild Italian pork sausage
1 medium onion, chopped (1/2 cup)
3 cups Original Bisquick® mix
2/3 cup very hot water
2 tablespoons olive or vegetable oil
1 can (15 oz) pizza sauce
3 cups shredded mozzarella cheese (12 oz)

Move oven rack to lowest position. Heat oven to 450°F. Spray two 12-inch pizza pans with cooking spray. Drain pineapple; press between paper towels to absorb excess moisture.
2. In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain.
3. In large bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Divide dough in half. Pat or press half of dough in each pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim.
4. Spread half of the pizza sauce on each pizza crust. Top each with half of the sausage and pineapple. Sprinkle each pizza with 1 1/2 cups cheese.
5. Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.
To Freeze and Bake: Wrap unbaked assembled pizza(s) with heavy-duty foil. Freeze up to 2 months. To bake, remove foil and bake at 450°F for 15 to 23 minutes or until crust is golden brown, cheese is melted and center is heated through.


source: Betty Crocker.com