Deep-Dish Sausage Pizza
This pizza, hot from the oven, is covered with cheese and has fragrant herbs in the crust, it is sure to be a family favorite.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 419
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 419
1 package (1/4 ounce) active dry yeast
2/3 cup warm water (110∞ to 115∞)
1 3/4 to 2 to 2 cups all-purpose flour
1/4 cup vegetable oil
1 teaspoon each dried oregano, basil and marjoram
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
TOPPINGS:
4 cups shredded part-skim mozzarella cheese, divided
2 medium green peppers, chopped
1 large onion, chopped
1/2 teaspoon each dried oregano, basil and marjoram
1 tablespoon olive oil
1 cup grated Parmesan cheese
1 pound bulk pork sausages, cooked and drained
1 can (28 ounces) diced tomatoes, well drained
2 ounces sliced pepperoni
Directions:
In a bowl, dissolve yeast in warm water. Add 1 cup flour, oil and crust seasonings; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; roll out into a 15-in. circle. Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan, letting crust drape over edge. Sprinkle with 1 cup mozzarella.
In a skillet, saute the green peppers, onion and topping seasonings in oil until tender; drain. Layer half the mixture over crust. Layer with half the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat the vegetable mixture, Parmesan, sausage and tomato layers. Fold crust over to form an edge.
Bake at 400° for 20 minutes. Sprinkle with pepperoni and remaining 1 cup mozzarella. Bake until crust is browned, 10-15 minutes longer. Let stand 10 minutes before slicing.
Source: tasteofhome.com
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; roll out into a 15-in. circle. Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan, letting crust drape over edge. Sprinkle with 1 cup mozzarella.
In a skillet, saute the green peppers, onion and topping seasonings in oil until tender; drain. Layer half the mixture over crust. Layer with half the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat the vegetable mixture, Parmesan, sausage and tomato layers. Fold crust over to form an edge.
Bake at 400° for 20 minutes. Sprinkle with pepperoni and remaining 1 cup mozzarella. Bake until crust is browned, 10-15 minutes longer. Let stand 10 minutes before slicing.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
