Serves: 4
Total Calories: 1,133
Yield: 4 (2-slice) servings

CRUST:
1 package dry yeast
1 1/4 cups warm water
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 cup oil, divided
3 cups flour
2 tablespoons cornmeal
------------------------------
SAUCE AND TOPPING:
1 (28-ounce) can Italian pear tomatoes, well drained and chopped
1 tablespoon oregano
1 teaspoon sugar
1 pound mozzarella cheese or Scamorza cheese, thinly sliced
1 pound mild Italian sausage, broken up, cooked, and drained
1/2 cup grated Parmesan cheese

Crust:
Dissolve yeast in water. Add sugar, salt, and 2 tablespoons oil. Stir in flour to make a soft dough. Turn out onto well-floured board. Knead about 3 minutes. Put in greased bowl; cover and let rise in warm place until doubled in bulk, about 1 1/2 hours.

Sauce and Topping:
Combine tomatoes, oregano, and sugar. Set aside.

Brush a 14-inch deep-dish pizza pan with 2 tablespoons oil; sprinkle with cornmeal. Punch dough down; press in bottom of pan. Let rise about 30 minutes. Arrange cheese over dough. Place sausage over cheese. Spread with tomato sauce. Sprinkle with parmesan cheese. Place pizza in a 500° oven. Immediately reduce heat to 450° and bake 20-25 minutes or until cheese is melted and crust is golden.

Nutritional Facts:

Serves: 4
Total Calories: 1,133
Calories from Fat: 610

More Recipes from the The Recipe Hall of Fame Cookbook Cookbook:
Spaghetti Pie
Supreme Beef Casserole
Football Casserole
Fettuccine Primavera
Spaghetti Carbonara
Fettuccine with Zucchini-Basil Sauce
Low Country Fettuccini
Seafood Supreme with Pasta
Gourmet Chicken Spaghetti
Pesto Chicken with Bow Tie Pasta
Lasagna Pie
Vegetarian Lasagna
Mexican Lasagna
Linguini Pesto
Cowboy Casserole
Chicken Broccoli Quiche
Yellow Shrimp Risotto
Easy Rice Casserole
Wild Rice Chicken Casserole
Wild Rice
Sausage and Rice Casserole
Turkey Jambalaya
Chicken and Sausage Jambalaya
Chicago-Style Pizza