"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Deep-Dish Sausage Pizza Recipe

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This recipe for Deep-Dish Sausage Pizza, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristi Koenig
Added: Wednesday, March 23, 2005


1 pkg. (1/4 oz) active dry yeast
2/3 cup warm water (110 to 115*)
1 3/4 to 2 cups flour
1/4 cup vegetable oil
1 teaspoon each dried oregano, basil and marjoram
1/2 tsp. garlic salt
1/2 tsp. onion salt
TOPPING: 4 cups shredded mozzarella cheese, divided.
1 large onion, chopped
1 medium green pepper, chopped
1 tsp. pizza seasoning
1 T. olive oil
1 cup grated parmesan cheese
1 lb. pork sausage, cooked and drained
1 can (28 oz) diced tomatoes, well drained
2 oz. sliced pepperoni

DOUGH:In a mixing bowl, dissolve yeast in 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, 6-8 minutes. Place in a greased bowl; turn once to grease 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 inch heavy ovenproof skillet, letting dough drape over edges. Sprinkle with 1 cup mozzarella. In another skillet, saute onion, green peppers and seasonings in oil until tender; drain. Layer half of the mixture over crust. Sprinkle with 2 cups mozzarella. Repeat layers. Fold crust over to form an edge. Bake at 400 for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake 10-15 minutes longer or until crust is browned. Let stand 10 minutes before slicing.

Personal Notes:
Personal Notes:
Cast iron skillet works the best for this.




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