| 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 | 14-1/2 oz. each italian or | |
| plum tomatoes chopped | ||
| and | ||
| drained | ||
| 1 1/2 | t | Each: dried oregano leaves& |
| fennel seeds crushed | ||
| 1/2 | c | Sliced fresh mushrooms |
| optional | ||
| Fresh basil |
INSTRUCTIONS
Grease one 14 x 2-inch (deep-dish) pizza pan or two 9x2-inch round cake pans; sprinkle lightly with cornmeal. 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). 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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Nutrition (calculated from recipe ingredients)
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Calories: 4019
Calories From Fat: 1039
Total Fat: 117.2g
Cholesterol: 438.1mg
Sodium: 10493.5mg
Potassium: 3480.8mg
Carbohydrates: 555.3g
Fiber: 36.1g
Sugar: 19.7g
Protein: 195.6g