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| 1 Tbs |
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Olive Oil |
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| 1 1/2 lbs |
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Italian sausage |
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| 1 lg |
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Onion, chopped |
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| 1 |
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Garlic clove, pressed |
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| 1 1/2 tsp |
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Fennel seed |
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| 28 oz |
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Plum tomatoes, crushed, undrained |
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| 1/4 cup |
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Parmesan Cheese, grated |
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| 1 1/2 tsp |
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Basil |
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| 1 1/2 tsp |
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Oregano |
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| 1 lb |
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Mozzarella Cheese, grated |
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| 1 |
Preheat oven to 450°. Remove sausage from casing. In a large frying pan, brown sausage in oil with onion, garlic, and fennel seed. Cook until sausage is brown and onion is tender. |
| 2 |
Drain all liquid from pan. Add tomatoes, parmesan cheese, basil and oregano. Simmer over low heat 20 minutes, stirring frequently. Spoon half of topping onto each par-baked crust. Sprinkle with mozzarella cheese. |
| 3 |
Bake 10-15 minutes until crust is crisp and cheese is lightly browned. |
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| Yield: Fills 2 13-14 inch pizza crusts |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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346.00 |
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| Calories From Fat (73%) |
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252.00 |
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% Daily Value |
| Total Fat 28.00g |
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43% |
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| Protein |
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0% |
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| Recipe Source |
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Source: The Pampered Chef
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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