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Use a 9x12 baking pan

1 ½ lbs. of pizza dough

1 lb. ground Italian sweet sausage, casings removed

4-6 Campari tomatoes, sliced.

I large yellow onion, diced  

8 oz. fresh mozzarella, chopped

½ cup Romano cheese, grated

1 tsp fennel seeds

½ tsp. black pepper and ½ tsp. red pepper flakes (optional)

3-4 cloves fresh garlic - grated

Olive oil for cooking and drizzling

 

1. Oil a large glass bowl and place dough inside.  Cover with plastic and let rise for 4-6 hours at room temperature, or till double in size.

2. Meanwhile in a large skillet, over medium heat, add 1-2 tbsp olive oil. Add onions and slowly caramelize them; (about 12-15 min. on low heat) Remove to a bowl and set aside. 

3. In the same skillet, over medium heat, brown the sausage

4. Add fennel seeds, black pepper and (for extra heat) red pepper flakes.

5. Remove meat to a large bowl and blend in the caramelized onions.

6. Brush a baking pan with a little olive oil

Assemble:

1. Divide the dough into 2 sections.  1/3 and 2/3. The larger section to be used for bottom crust. Set aside and let dough rest covered with plastic wrap to prevent drying.

2. On a lightly floured board roll out the larger portion of dough to fit baking pan, stretching to fit bottom and up the sides, bring the dough up to hang a little over the edge. 

3. Drizzle dough with more olive oil. Spread the meat mixture evenly over the dough.

4. Add mozzarella and Romano cheese evenly over; press down lightly with your palms.

5. Add sliced tomatoes, and mozzarella cheese.

6. Roll out the remaining portion of dough and place on top of the mixture.

7. Press down with palms. Form a seal by pinching the sides together with the top layer.

8. Drizzle top of crust with a little more olive oil, brushing evenly.

9. With a sharp knife, cut pie into serving sizes, but not all the way through.

10. Cover the pan with a damp tea towel and rest at room temperature for 30 minutes

       Preheat oven to 350F - Move oven rack to lowest position. 

1. Remove the tea towel – and cover with foil.  Place in the preheated oven for 30 minutes.

2. Remove foil and place rack into top position.  Bake for an additional 30 minutes until nicely browned.

3. Remove from oven and drizzle with a little more olive oil.  Let cool at least 10 minutes.  Then cut into serving pieces  CHEF’S NOTE:  You can store cooled pieces in a zip lock bag and place in freezer. Then reheat in a 375F oven for 12-15 minutes.     For more recipes 

 

 

 

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 [DR1]