|A Pillsbury.com recipe|
All I can say is thank God for cast-iron skillets. I love them! I cook most everything in a cast-iron skillet and it's always my first choice when I'm making a deep dish pizza too. Now you can use any kind of skillet you want for deep dish pizza but once you've tried cast-iron for pizza you won't go back to a regular skillet again.
Now let's talk about this recipe.
Sausage Patty Pizza: I think this was a winning recipe at a bake off contest at Pillsbury. I don't remember what year but it seems like it was just a couple of years ago. My siter-in-law makes this exactly by the recipe because her kids really love sausage and since this pizza has a big sausage patty layer it's perfect for die-hard sausage lovers. For me.... I love deep-dish pizza made this way but I tend to only use half the sausage the recipe calls for. What can I say.... sausage doesn't like me as much as it use to. Do you know the way to heart-burn city? I do remember when I could devour slice after slice without needing a whole bottle of tums. Ahhh those were the days. :)
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
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