Herbed Sausage Pan Pizzas
Herbed Sausage Pan Pizzas
Ingredients
-
1/4
cup
nonfat dry milk powder
-
1
tablespoon
sugar
-
1
package
(1/4 ounce) active dry yeast
-
1/2
teaspoon
salt
-
3 1/4 - 3 3/4
cups
all-purpose flour
-
1 1/3
cups
water
-
2
tablespoons
olive oil
-
TOPPINGS:
- 1 package
-
1/3
cup
olive oil
-
3
cloves
garlic, minced
-
2
teaspoons
dried basil
-
1
teaspoon
dried oregano
-
1
teaspoon
dried parsley flakes
-
3/4
teaspoon
dried rosemary, crushed
-
3/4
teaspoon
dried thyme
-
1/2
teaspoon
dried sage leaves
-
1/4
teaspoon
salt
-
1/8
teaspoon
pepper
-
1
can
(8 ounces) pizza sauce
-
1
small
red onion, thinly sliced
-
2
cups
fresh mushrooms, sliced
-
1
cup
(4 ounces) shredded part-skim mozzarella cheese
REVIEWS
Directions
-
In a large bowl, mix milk powder, sugar, yeast, salt and 2 cups flour. In a small saucepan, heat water and oil to 120°-130°F. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
-
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes. Grease three 9-in. round baking pans.
-
Punch down dough. Turn onto a lightly floured surface; divide into thirds. Press dough to fit bottom and 1-in. up sides of pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.
-
Meanwhile, in a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. In a small bowl, combine oil, garlic, herbs, salt and pepper.
-
Preheat oven to 450°F. Using fingertips, press several dimples into dough. Brush tops with oil mixture. Spread with pizza sauce; top with sausage, onion, mushrooms and cheese. Bake 15-20 minutes or until crusts are golden brown.
