Sausage, Artichoke, and Sweet Pepper Deep-Dish Pizza

• Meat

  • 8 oz Turkey italian sausage

• Produce

  • 1 6 ounce jar Artichoke hearts
  • 1 tsp Oregano, dried
  • 1 Oregano, fresh
  • 3/4 cup Sweet pepper, red or green

• Condiments

  • 1 tbsp Honey
  • 1 15 ounce can Tomato sauce, no-salt-added

• Baking & Spices

  • 1 package Active dry yeast
  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Black pepper
  • 1/4 tsp Kosher salt
  • 3/4 cup Whole wheat flour

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 1/2 cups Mozzarella cheese, part skim

• Liquids

  • 3/4 cup Water

Found on bhg.com

Description

Directions

• In a large bowl stir together the first three ingredients (through salt); add the next three ingredients (through honey). Beat with a mixer on low for 30 seconds, scraping bowl. Beat on high for 3 minutes. Stir in as much of the whole wheat flour as you can. On a lightly floured surface, knead in enough remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Cover and let rest 10 minutes. Meanwhile, for filling, in a large nonstick skillet cook sausage and sweet pepper over medium heat until sausage is browned. Drain off any fat. Stir in the next four ingredients (through black pepper). Line a 6-quart oval slow cooker with nonstick pan lining paper; remove paper and set aside. On a lightly floured surface, roll dough into a 14x11-inch oval. Transfer dough to the paper and return to cooker (dough should extend 2 to 3 inches up the sides). Press top of dough edges onto lining paper. Spoon filling into crust in cooker. Cover and cook on high for 3 to 3 1/2 hours or until filling is bubbly and crust is golden, giving crockery liner a half-turn halfway through cooking if possible. Sprinkle with cheese. Cover and cook about 10 minutes more or until cheese is melted. Let stand, uncovered, 15 minutes before serving. If desired, top with fresh oregano.

Nutrition