Deep-Dish Sausage Pizza Recipe

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Ingredients

• TOPPINGS:
• 1 package (1/4 ounce) active dry yeast
• 2/3 cup warm water (110° to 115°)
• 1-3/4 to 2 cups King Arthur Unbleached All-Purpose Flour
• 1/4 cup vegetable oil
• 1 teaspoon each dried oregano, basil and marjoram
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion salt
• 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
• 2 medium green peppers, chopped
• 1 large onion, chopped
• 1/2 teaspoon each dried oregano, basil and marjoram
• 1 tablespoon olive oil
• 1 cup grated Parmesan cheese
• 1 pound bulk pork sausage, cooked and drained
• 1 can (28 ounces) diced tomatoes, well drained
• 2 ounces sliced pepperoni

Details

Servings 8
Preparation time 30mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, dissolve yeast in warm water. Add 1 cup flour, oil and seasonings; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to greased 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 dough drape over edges. Sprinkle with 1 cup mozzarella.

In a skillet, saute the green peppers, onion and seasonings in oil until tender; drain. Layer half of the mixture over crust. Layer with half of the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat layers. Fold crust over to form an edge.

Bake for 400° for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake 10-15 minutes longer or until crust is browned. Let stand for 10 minutes before slicing.
Yield: 8 slices.