Warm biscuits with cheese and garlic!
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- 1 (1 pound) loaf frozen bread dough, thawed
- 1 pound bulk Italian sausage
- 2 cups shredded mozzarella cheese
- 8 ounces sliced fresh mushrooms
- 1 small onion, chopped
- 2 teaspoons olive oil
- 1 (28 ounce) can diced tomatoes, drained
- ¾ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon fennel seed
- ¼ teaspoon garlic powder
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Press dough into the bottom and up the sides of a greased 9×13-inch baking dish.
- Crumble sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove sausage with a slotted spoon and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over sausage.
- Add mushrooms and onion to the skillet; cook and stir until onion is tender. Stir in tomatoes, oregano, salt, fennel seed, and garlic powder. Spoon over mozzarella cheese. Sprinkle Parmesan cheese over the top.
- Bake in the preheated oven until crust is golden brown, 25 to 35 minutes.
Nutrition Facts
| Calories | 578 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 5 g |
| Protein | 32 g |
| Saturated Fat | 11 g |
| Sodium | 1816 mg |
| Sugars | 8 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I used pizza crust but otherwise followed the recipe as written. The pizza was delicious and reminded us of a pizza we used to order at Pizzeria Uno. It is easy enough to customize to your own tastes with different meats, spices, or vegetables, so we will be making this often.
Used pizza crust instead of bread dough but the recipe is spot on. Very good.
Immediately after eating 3 slices, my 11 year old daughter (who is the picky eater in the family) asked, “Mom, when are you going to make that again?” WoW! That was a first. So yes, 5 stars from this family. I followed the recipe pretty closely, however, I made ready made pizza crust dough (not frozen) and I didn’t have sausage so I cooked bacon in a skillet and then sautéed my onions and mushrooms in the bacon drippings. Once the bacon cooled – I diced it up and layered it in the base – the same way as if it was the sausage. Looks like we have a quick and easy fix for Friday Night – Pizza Night. Thanks to the chef!
Great easy dinner! I exchanged the bread dough for a layer of spaghetti and it was awesome. I cooked the pasta until it was almost tender and then layered the ingredients as suggested in the recipe. And baked it!
I used the pizza dough I recipe rather than frozen bread. I used mozzarella in the middle and a bit of sharp cheddar on the top & left out the fennel but added a1/2 tsp basil. I also add green olives sliced & marinated artichokes. This recipe is delicious
Love this pizza! Made it with all ingredients listed except the mushrooms; my daughter doesn’t like them, so I didn’t include them.
The pizza was delicious and I have made it several times in the past month. I used a 10 inch cast iron frying pan instead of a 9 x 13 pan. The crust was too small to come up The sides as high as high as I would have liked. I substituted a different dough recipe last time with much better results.
I make this pizza all the time. I vary the toppings, but everyone I have made this for loves it!!
Didn’t make changes and yes I will make it again. Very tasty!
This is one of my favorite Allrecipes recipes. It’s quick and easy. This pizza is thick so be sure to precook the dough for 15 minutes before adding the toppings. I’ve made it in a cast iron skillet and it’s great that way too. I usually make two at a time and freeze one for later. It reheats well in the oven. It’s better than any takeout pizza anywhere in my vicinity. Thanks so much for the recipe!
This was soooo good! The sauce recipe is fantastic! I used minced garlic instead of garlic powder, & doubled the fennel seeds. I also let the sauce cook down so it wouldn’t get soggy. I took the advice of many on here to prebake the crust for 15 minutes. It was perfect! My family loved it!! I’m definitely making this again!!
This was awesome! I made it just as called for. I did take other reviewers advice and prebake the crust for 15mins, let the cheese sit in the fridge uncovered and mixed the spices with the tomatoes and let them sit in the fridge for a few hours. All good tips!
This is a delicious recipe. I did as others had suggested and prebaked the dough. I also drained the tomatoes very well. It came out great!
Best pizza ever. Just added olives.
Wow, was this great! The flavors of the sautéed veggies with fennel & garlic were so good & the amount of filling to dough was perfect! I skipped the sausage & added roasted red peppers but it was still so flavorful & yummy! I’ll definitely be making this again! (I used an iron skillet as shown in many of the photos, not the 13×9 casserole the recipe says.)
This pizza is awesome. I used a cast iron skillet as another reviewer recommended. My pan is 10 inches in diameter and since it takes my oven longer to cook, I cooked this for 35 minutes. The only thing I would change next time is the crust. Store bought crust tastes a lot like crackers to me. I also added pepperoni as a mid layer , putting some cheese down on top of the sausage, then pepperoni, then the remainder of the cheese, then the sauce topped with fresh Parmesan cheese. I let the cheese air dry in the fridge as another reviewer recommended (2 hours). The cheese came out nice and stringy, like you experience at a pizza place. I also mixed the sauce in advance (2 hours) to let the flavors blend. New: I just made it with Jay’s Signature Pizza Crust on this site and it was awesome. Also, don’t worry about draining the tomatoes so much. It needs the sauce if you layer it properly, per instructions. Some fixin’s I’ve used include: sausage, pepperoni, banana pepper, and I sliced a tomato and put on top. I’d like to add spinach next time for some added color and flavor.
Four stars as submitted. Next time I will double the amount of mozzarella. Otherwise, a really good pizza recipe.
Bread dough was to hard to work with, would not stretch out. not doing this again.
Very tasty. I liked it, making a change from the regular pizza I make. Wife doesn’t like cooked tomatoes but I have to say, she enjoyed it. Kept the recipe the same regarding the ingredients. Preheated the cast iron skillet, using my regular pizza dough recipe, I shaped the crust up the side of the skillet and cooked for 20 minutes. I’ll do this again.
This was pretty good. I made it as written, with the exception of using pizza crust dough and leaving out the fennel. I agree with another reviewer that 28 ounces of tomatoes might have been too much, perhaps I’ll use three quarters of that next time. I did pre-bake the crust like many others suggested and had no problem with the dough being undercooked. No, it’s not quite as good as from a restaurant, but I don’t live in Chicago so this will do just fine!
I have made this several times.. I cannot eat Gluten, so I do my own crust thing therefore my review is a WOW for the filling. Soo good. I used a cast iron 10″skillet and yes yes yes always pre bake ANY crust you use about 10 minutes first, then add your fillings and bake until golden brown . For those interested I use the ALDI brand Gluten Free Pizza Crust Mix. The mix makes enough for 2 pies so you only need 1/2 of the mixed dough for this recipe.