The Works Deep-Pan Pizza

Yield: 6 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 279
  • Fat: 9.6g
  • Saturated fat: 3.9g
  • Protein: 14.5g
  • Carbohydrate: 33.2g
  • Cholesterol: 33mg
  • Iron: 2.9mg
  • Sodium: 582mg
  • Calories from fat: 31%
  • Fiber: 1.9g
  • Calcium: 141mg

Ingredients

  • 1 (6.5-ounce) package pizza crust mix
  • 1/3 cup yellow cornmeal
  • 2/3 cup hot water (120° to 130°)
  • Cooking spray
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1 teaspoon dried Italian seasoning
  • 6 ounces turkey breakfast sausage, cooked and crumbled
  • 1 (6-ounce) can sliced mushrooms, drained
  • 1/3 cup drained pepperoncini pepper rings
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Preparation

  1. Preheat oven to 425°.
  2. Combine first 3 ingredients in a bowl; stir with a fork until well blended. Shape dough into a ball; coat with cooking spray. Cover and let stand 5 minutes. Press dough in bottom and 1 inch up sides of a 10-inch cast-iron skillet coated with cooking spray; prick several times with a fork. Bake at 425° for 5 minutes.
  3. Combine tomato sauce and Italian seasoning; spread over crust. Top with sausage, mushrooms, peppers, and cheese. Bake at 425° for 20 minutes or until cheese melts and crust is golden. Let stand 10 minutes before serving.
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