DOUGH
3 cups all-purpose flour (3 to 3 1/2 cups)
1 package Fleischmann's® Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (125ºto 130ºF)
2 tablespoons olive or vegetable oil
All natural no-stick cooking spray
Cornmeal
FILLING
3 14 1/2-ounce cans whole Italian tomatoes, drained
3 cups grated Mozzarella cheese
1 1/2 pounds reduced fat sausage
1 1/2 teaspoons oregano leaves, crushed
1 1/2 teaspoons fennel seeds, crushed
1/4 cup grated Parmesan cheese
Servings: 12
1. Make dough: In large bowl, combine 2 cups flour, undissolved yeast and salt. Stir water and oil into dry ingredients. Stir in enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Spray 14- × 2-inch deep-dish pizza pan or two 9-inch round cake pans with cooking spray; sprinkle with cornmeal. On lightly floured surface, roll pizza dough to one 16-inch circle to fit large pan or to two 12-inch circles to fit cake pans. Press dough on bottom and 1 1/2 inches up side(s) of pan(s).
3. Make filling: Coarsely chop tomatoes; drain well and squeeze to remove excess moisture. Set aside. Evenly sprinkle Mozzarella cheese on bottom of dough-lined pan(s). Crumble sausage over cheese. Top with tomatoes, oregano, fennel and Parmesan cheese.
4. Place pizza(s) in preheated 500ºF oven. Immediately reduce heat to 400ºF. Bake for 40 to 50 minutes or until crust is golden brown and sausage is cooked through. Remove from oven; cool on wire rack for 10 minutes before serving.
Makes 1 (14-inch) or 2 (9-inch) deep-dish pizzas
Servings: 12
3 cups all-purpose flour (3 to 3 1/2 cups)
1 package Fleischmann's® Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (125ºto 130ºF)
2 tablespoons olive or vegetable oil
All natural no-stick cooking spray
Cornmeal
FILLING
3 14 1/2-ounce cans whole Italian tomatoes, drained
3 cups grated Mozzarella cheese
1 1/2 pounds reduced fat sausage
1 1/2 teaspoons oregano leaves, crushed
1 1/2 teaspoons fennel seeds, crushed
1/4 cup grated Parmesan cheese
Servings: 12
1. Make dough: In large bowl, combine 2 cups flour, undissolved yeast and salt. Stir water and oil into dry ingredients. Stir in enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Spray 14- × 2-inch deep-dish pizza pan or two 9-inch round cake pans with cooking spray; sprinkle with cornmeal. On lightly floured surface, roll pizza dough to one 16-inch circle to fit large pan or to two 12-inch circles to fit cake pans. Press dough on bottom and 1 1/2 inches up side(s) of pan(s).
3. Make filling: Coarsely chop tomatoes; drain well and squeeze to remove excess moisture. Set aside. Evenly sprinkle Mozzarella cheese on bottom of dough-lined pan(s). Crumble sausage over cheese. Top with tomatoes, oregano, fennel and Parmesan cheese.
4. Place pizza(s) in preheated 500ºF oven. Immediately reduce heat to 400ºF. Bake for 40 to 50 minutes or until crust is golden brown and sausage is cooked through. Remove from oven; cool on wire rack for 10 minutes before serving.
Makes 1 (14-inch) or 2 (9-inch) deep-dish pizzas
Servings: 12
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