Cheesy Crust Pizza

• Meat

  • 1 lb Pork sausage

• Produce

  • 1/4 cup Onion

• Condiments

  • 1 15-ounce can Tomato sauce

• Baking & Spices

  • 2 1/4 cups Bread flour
  • 1/2 tsp Fennel seeds
  • 1 1/2 tsp Italian seasoning
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Dairy

  • 2 cups Cheddar cheese
  • 2 cups Mozzarella cheese
  • 3/4 cup Parmesan, grated

• Liquids

  • 1 cup Water

• Other

  • 1 package (2¼ tsp, ¼oz, 7g red star active dry yeast

Found on redstaryeast.com

Description

Ingredients

• 2¼ cups bread flour, divided
• 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
• ½ cup Parmesan cheese, grated
• ½ tsp salt
• ¼ tsp pepper
• 1 cup water (120 -130°F)
• 1-lb pork sausage
• ¼ cup chopped onion
• ½ tsp cumin seeds
• ½ tsp fennel seeds
• 15-ounce can tomato sauce
• 1½ tsp Italian seasoning
• 2 cups (8 ounces) shredded Mozzarella cheese
• 2 cups (8 ounces) shredded Cheddar cheese
• ¼ cup grated Parmesan cheese

Directions

• In medium mixing bowl, combine 1 cup flour, yeast, Parmesan cheese, salt and pepper; mix well. Add warm water to flour mixture. Mix with a wooden spoon or dough whisk until almost smooth. Gradually stir in enough remaining flour to make a soft dough. Knead on floured surface 2 to 3 minutes until dough is smooth and elastic. Cover dough; let rest 15 minutes.
• In large fry pan, lightly brown sausage; drain. Add onion, cumin and fennel seeds. Cook until onion is soft; set aside. Combine tomato sauce and Italian seasoning.
• Divide dough into 2 parts. With well-floured or greased fingers, press each half into greased 12-inch pizza pan, forming a rim around edge. Spread half of sauce over dough. Spoon half of sausage mixture evenly over sauce. Sprinkle cheeses on top. Bake in preheated 425°F oven for 20 to 25 minutes until edge is crisp and golden brown and cheeses are melted. Serve immediately.
• *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.