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DEEP DISH SAUSAGE PIZZA
(makes 1 – 14” Pizza)

Dough
2 ½ to 3 cups all-purpose Flour
1 tablespoon Sugar
1 envelope Fleischmann’s RapidRise Yeast *
1 teaspoon Salt
1 cup very Warm Water (120° to 130° F)
3 tablespoons Peanut Oil
2 teaspoons Cornmeal

Topping
2 – 14 ½ ounce cans diced Tomatoes, well-drained
3 cups shredded Wisconsin Mozzarella Cheese
1 package Jimmy Dean Fresh Sausage, cooked, crumbled and drained
1 teaspoon each: crushed Oregano Leaves and Fennel Seeds, crushed
¼ cup shredded Wisconsin Parmesan Cheese

Directions
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Stir water and peanut oil into flour mixture. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Pre-heat oven to 500°F. Roll dough to 16-inch circle to fit a greased 14-inch deep-dish pan, sprinkled with cornmeal. Press dough into bottom and 1½-inches up side of pan. Sprinkle evenly with mozzarella cheese; crumble sausage over cheese. Top with tomatoes, oregano, fennel seeds and Parmesan cheese

Place in oven. Immediately reduce heat to 400°F. Bake 20 to 25 minutes or until crust is golden. Remove from oven; cool on wire rack for 10 minutes before serving.

* To substitute RapidRise Yeast with Active Dry Yeast, dissolve 1 envelope in ¼ cup warm water (100°F to 110°F) with 1 teaspoon sugar. Proceed with recipe as directed, reducing the amounts of water and sugar for dissolving yeast, accordingly.