The Works Deep-Pan Pizza:
YIELD: 6 servings (serving size: 1 slice)
Ingredients:
1 (6.5-ounce) package pizza crust mix
1/3 cup yellow cornmeal 2/3 cup hot water (120° to 130°)
Cooking spray
1 (8-ounce) can no-salt-added tomato sauce
1 teaspoon dried Italian seasoning
6 ounces turkey breakfast sausage, cooked and crumbled
1 (6-ounce) can sliced mushrooms, drained
1/3 cup drained pepperoncini pepper rings 1 cup (4 ounces) shredded part-skim mozzarella
Preparation:
Preheat oven to 425°.
Combine first 3 ingredients in a bowl; stir with a fork until well blended. Shape dough into a ball; coat with cooking spray. Cover and let stand 5 minutes. Press dough in bottom and 1 inch up sides of a 10-inch cast-iron skillet coated with cooking spray; prick several times with a fork. Bake at 425° for 5 minutes.
Combine tomato sauce and Italian seasoning; spread over crust. Top with sausage, mushrooms, peppers, and cheese. Bake at 425° for 20 minutes or until cheese melts and crust is golden.
Let stand 10 minutes before serving.
YIELD: 6 servings (serving size: 1 slice)
Ingredients:
1 (6.5-ounce) package pizza crust mix
1/3 cup yellow cornmeal 2/3 cup hot water (120° to 130°)
Cooking spray
1 (8-ounce) can no-salt-added tomato sauce
1 teaspoon dried Italian seasoning
6 ounces turkey breakfast sausage, cooked and crumbled
1 (6-ounce) can sliced mushrooms, drained
1/3 cup drained pepperoncini pepper rings 1 cup (4 ounces) shredded part-skim mozzarella
Preparation:
Preheat oven to 425°.
Combine first 3 ingredients in a bowl; stir with a fork until well blended. Shape dough into a ball; coat with cooking spray. Cover and let stand 5 minutes. Press dough in bottom and 1 inch up sides of a 10-inch cast-iron skillet coated with cooking spray; prick several times with a fork. Bake at 425° for 5 minutes.
Combine tomato sauce and Italian seasoning; spread over crust. Top with sausage, mushrooms, peppers, and cheese. Bake at 425° for 20 minutes or until cheese melts and crust is golden.
Let stand 10 minutes before serving.
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