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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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