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Italian Sausage Pizza |
Serves: 2
Print this Recipe
Crust:
1 package yeast active dry
1 1/4 cups water lukewarm
4 cups flour
1 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
2 tablespoons olive oil or vegetable oil
* See note below.
* Part two.
1 pound bulk Italian sausages (medium-hot)
1 16-ounce can tomatoes drained (reserve 3/4 cup juice)
1 6-ounce can tomato paste
2 cloves garlic minced
1 tablespoon oregano dried, crushed
1 tablespoon basil dried, crushed
1 1/2 cups mozzarella cheese shredded
1/2 cup romano cheese grated
* Allow 1 1/4 hours for mixing and baking time. Dissolve yeast in lukewarm water. Add flour, salt, optional cayenne, and oil; mix thoroughly. Knead on lightly-floured surface until smooth, about 5 minutes. Cover with a cloth and let rest for 20 minutes. Oil or grease 2 12- or 14-inch pizza pans or 4 8- or 9-inch pie pans. Divide dough in half or in quarters, depending on size of pans used. Roll each piece of dough to fit pan; crimp edges and brush lightly with olive or vegetable oil. Toppings and Sauce:
*Fry sausage over low heat about 10 minutes or until meat is lightly browned; drain and set aside. Combine reserved tomato juice, tomato paste, garlic, oregano, and basil; mix well. Spread sauce evenly over prepared crusts. Cut tomatoes in small pieces and place over sauce. Add sausage and mozzarella cheese; sprinkle Romano cheese over each. Bake in preheated 425� F oven for 15 minutes or until crusts are golden brown.
Italian Sausage Pizza comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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