Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
  • 1/4 cup chopped onion
  • 2 teaspoons finely chopped garlic
  • 1 can (28 oz) Muir Glen™ whole peeled tomatoes, drained, 1/2 cup juice reserved and tomatoes coarsely chopped
  • 1 teaspoon basil leaves
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 2 or 3 dashes black pepper
  • 1 lb bulk sweet Italian pork sausage
  • 2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
  • 1 tablespoon cornmeal
  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 4 cups shredded mozzarella cheese (1 lb)
  • 2 teaspoons grated Parmesan cheese

Instruction

  • Heat oven to 400°F. In 2-quart saucepan, heat 2 tablespoons oil over medium-high heat. Add onion and garlic; cook about 4 minutes, stirring constantly, until onion is tender. Stir in tomatoes, basil, bay leaf, salt and pepper. Reduce heat to medium-low. Simmer uncovered 20 minutes, stirring occasionally. Stir in reserved tomato juice. (Sauce should be thick.) Remove and discard bay leaf.
  • Meanwhile, spray 12-inch skillet with Crisco® Original No-Stick Cooking Spray. Spread sausage over bottom of skillet into large patty. Cook over medium-high heat 5 to 8 minutes on each side, turning once, until no longer pink in center. (If necessary, cut patty in half or into quarters to turn.)
  • Coat bottom and side of 12-inch cast-iron skillet or other ovenproof skillet with 1 tablespoon oil; sprinkle with cornmeal. Unroll pizza crust dough in skillet; press on bottom and at least halfway up side. Brush dough with remaining 1 tablespoon oil; prick bottom and sides of dough with fork. Sprinkle mozzarella cheese over dough. Top with sausage patty, keeping patty in one piece.
  • Bake 15 to 18 minutes or until crust is light golden brown. Spread sauce over sausage. Bake 5 to 10 minutes longer or until crust is golden brown. Sprinkle with Parmesan cheese. Let stand 10 minutes before cutting.