| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains |
Chicago |
Bnr, List |
1 |
Servings |
INGREDIENTS
|
|
Cornmeal |
|
|
Basic pizza dough; (see recipe) or |
| 1 |
|
Loaf frozen bread; (1 lb.) dough, thawed |
| 4 |
c |
(16 oz.) sargento classic shredded; mozzarella cheese |
| 1 1/2 |
lb |
Lean pork sausage |
| 3 |
cn |
(14-1/2 oz. each) italian or plum tomatoes; chopped and drained |
| 1 1/2 |
ts |
Each: dried oregano leaves& fennel seeds; crushed |
| 1/2 |
c |
Sliced fresh mushrooms; (optional) |
|
|
Fresh basil |
INSTRUCTIONS
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<barbra@pipeline.com> on Feb 17, 1998
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