Ingredients Jump to Instructions ↓

  1. 1 loaf (1 pound) frozen bread dough, thawed

  2. 1 pound bulk Italian sausage

  3. 2 cups (8 ounces) shredded part-skim mozzarella cheese

  4. 1/2 pound sliced fresh mushrooms

  5. 1 small onion, chopped

  6. 2 teaspoons olive oil

  7. 1 can (28 ounces) diced tomatoes, drained

  8. 3/4 teaspoon dried oregano

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon fennel seed, crushed

  11. 1/4 teaspoon garlic powder

  12. 1/2 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Press dough onto the bottom and up the sides of a greased 13-in. x 9-in. baking dish. In a large skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over dough. Top with mozzarella cheese. In a large skillet, saute mushrooms and onion in oil until onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350° for 25-35 minutes or until crust is golden brown. Yield: 6 slices.


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