Yield: 1 Servings
|\N \N||Basic pizza dough; (see recipe) or|
|1 \N||Loaf frozen bread; (1 lb.) dough, thawed|
|4 cups||(16 oz.) sargento classic shredded; mozzarella cheese|
|1½ pounds||Lean pork sausage|
|3 cans||(14-1/2 oz. each) italian or plum tomatoes; chopped and drained|
|1½ teaspoon||Each: dried oregano leaves& fennel seeds; crushed|
|½ cup||Sliced fresh mushrooms; (optional)|
|\N \N||Fresh basil|
1. Grease one 14 x 2-inch (deep-dish) pizza pan or two 9x2-inch round cake pans; sprinkle lightly with cornmeal.
2. On lightly floured surface, roll dough to 16-inch circle to fit large pan or two 12-inch circles to fit cake pans. Press dough into bottom and 1-½ inches up sides of pan(s).
3. Evenly sprinkle 3 cups cheese in bottom of dough-lined pan(s). Crumble sausage over cheese. Top with tomatoes, oregano, fennel, mushrooms and remaining 1 cup cheese. Place pizza(s) in 500 F oven; immediately reduce heat to 400 F. Bake 40 to 50 minutes or until crust is golden brown and sausage is cooked through. Remove from oven; cool on wire rack for 10 minutes before serving.
Recipe by: Sargento®
Posted to brand-name-recipes by Barbra<barbra@...> on Feb 17, 1998