Deep-Dish Sausage Patty Pizza

March 1, 2010 1:56:05 PM PST
Entered in the Pillsbury bake-off contest by Amy Winters of Bartlett INGREDIENTS


  • 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) whole tomatoes, drained, 1/2 cup juice reserved and tomatoes coarsely chopped
  • 1 teaspoon dried basil leaves
  • 1 dried bay leaf
  • 1/4 teaspoon salt
  • 2 or 3 dashes pepper
  • Pizza

  • 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) Pillsbury® refrigerated classic pizza crust
  • 4 cups shredded mozzarella cheese (1 lb)
  • 2 teaspoons grated Parmesan cheese

    1. 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.

    2. 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.)

    3. 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.

    4. 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.