Deep-dish Sausage Pizza

Deep-dish Sausage Pizza



¼ oz active dry yeast
⅔ cup warm water
1-¾ to 2 cups all-purpose flour
¼ cup vegetable oil
1 tsp dried oregano
1 tsp dried basil
1 tsp dried marjoram
½ tsp garlic salt
½ tsp onion salt

4 cups shredded mozzarella cheese, divided
2 medium green peppers, chopped
1 large onion, chopped
½ tsp dried oregano
½ tsp dried basil
½ tsp dried marjoram
1 tbsp olive oil
1 cup grated Parmesan cheese
1 lb bulk pork sausage, cooked and drained
28 oz diced tomatoes, drained
2 oz sliced pepperoni

In a large 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. 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 edges. 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 layers. Fold crust over to form an edge. Bake at 400° for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake until crust is browned10-15 minutes longer. Let stand for 10 minutes before slicing.
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