| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | Meat | 8 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 1 1/2 | lb | Italian sausage |
| 1 | Onion, chopped | |
| 1 | Clove garlic, minced | |
| 1 1/2 | t | Fennel seed |
| 1 | 28-oz crushed Plum | |
| tomatoes | ||
| 1/4 | c | Grated Parmesan cheese |
| 1 1/2 | t | Basil |
| 1 1/2 | t | Oregano |
| 1 | lb | Mozzarella cheese, grated |
INSTRUCTIONS
Remove sausage from casing. In a large frying pan, brown sausage in oil with onions, garlic and fennel seed. Cook until sausage is brown and onion is tender. Drain all liquid from pan. Add tomatoes (do not drain), Parmesan cheese, basil and oregano. Simmer over low heat for 20 minutes, stirring frequently. Spoon half of topping onto each par-baked crust. Sprinkle with mozzarella cheese. Bake at 450 degrees for 10-15 minutes. Fills two 13-14 inch pizza crusts. THE PAMPERED CHEF BREAD AND PIZZA BAKING STONE RECIPE BOOKLET Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 390
Calories From Fat: 250
Total Fat: 28.4g
Cholesterol: 107mg
Sodium: 974.8mg
Potassium: 137.3mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 1.9g
Protein: 28.3g