Summary
- Difficulty:
- Prep Time: None minutes
- Cook Time: None minutes
- Yield: Serves:
- 1 person call this recipe a favorite
- Rating: (0 ratings)
- Add to My Recipe Box
- Share on Facebook
-
Tweet This
- Email to a Friend
- Print: Full Page
- Nutrition Information
Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.
Deep-dish Cheese and Sausage Pizza
Ingredients
- 3 cans (14-1/2 oz. EACH) Italian or plum tomatoes
- Cornmeal
- Basic Pizza Dough
- 3 cups (12 o Sargento® ChefStyle Shredded Mozzarella Cheese
- 1-1/2 pounds lean pork sausage
- 1-1/2 teaspoons oregano, crushed
- 1-1/2 teaspoons fennel seeds, crushed
- 1/4 cup (1 oz. Sargento® Artisan Blends® Shredded Parmesan Cheese
Directions
- Chop tomatoes; drain well and squeeze to remove excess moisture; reserve. Grease one 14x2-inch (deep dish) pizza pan or two 9 x 2-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 side of pan(s). Evenly sprinkle Mozzarella cheese in bottom of dough-lined pan(s). Crumble sausage over cheese. Top with reserved tomatoes, oregano, fennel and Parmesan 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 10 minutes before serving. 8 servings.
