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Double Crust Sausage and Cheese Pizza

Recipe and photo courtesy of Sargento

• 1 loaf frozen bread or pizza dough, thawed, halved
• Cornmeal
• 1 can (8 oz.) pizza sauce, divided
• 1 lb. Italian sausage, cooked, drained and crumbled, divided
• 2 cups (8 oz.) Sargento® Chef Blends™ Shredded 6 Cheese Italian, divided

• 1/2 cup sliced fresh mushrooms
• Bell pepper rings


1. Roll and stretch half of dough on lightly floured surface to form 12-inch circle. Place dough in 10×2-inch pizza pan sprinkled with cornmeal. Spread with half of the pizza sauce. Cover with half of the sausage and half of the cheese. Roll and pinch edges of dough together to seal.

2. Roll remaining dough into 10-inch circle. Place on top of filling. Cover with remaining sausage and sauce. Bake in preheated 425°F oven 20 minutes. Arrange mushrooms and pepper on top. Sprinkle with remaining cheese. Bake 5 minutes more.