[Update my dinner status], I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- Cornmeal
- Basic pizza dough; (see
- 1 Loaf frozen bread; (1 lb.)
- 4 c (16 oz.) sargento classic
- 1 1/2 lb Lean pork sausage
- 3 cn (14-1/2 oz. each) italian or
- 1 1/2 ts Each: dried oregano leaves&
- 1/2 c Sliced fresh mushrooms;
- Fresh basil
Preparation
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 1-1/2 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 on Feb 17, 1998
