Kick-Butt Super Bowl Pizza
Yield
1 pizzaPrep
10 minCook
25 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 5 | cloves |
garlic
coarsely chopped |
|
| 3 | tablespoons |
tomato sauce
|
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | teaspoon |
basil
dried |
*
|
| 4 | ounces |
italian sausage
ground |
|
| 1 | teaspoon |
fennel seeds
|
|
| 1 | x |
pie shell (9 inch)
12 inch |
|
| 4 | ounces |
mozzarella cheese
grated |
|
| 4 | ounces |
gruyere cheese
grated |
|
| 4 | ounces |
romano cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 5 | cloves |
garlic
coarsely chopped |
|
| 45 | ml |
tomato sauce
|
|
| 5 | ml |
oregano
dried |
|
| 5 | ml |
basil
dried |
*
|
| 115.6 | ml/g |
italian sausage
ground |
|
| 5 | ml |
fennel seeds
|
|
| 1 | x |
pie shell (9 inch)
12 inch |
|
| 115.6 | ml/g |
mozzarella cheese
grated |
|
| 115.6 | ml/g |
gruyere cheese
grated |
|
| 115.6 | ml/g |
romano cheese
grated |
|
Directions
Preheat oven to 450 degrees.
Heat oil in a skillet over medium heat.
Sauté garlic until soft, 3 to 4 minutes.
Remove the pan from the heat, and stir in the tomato sauce, fennel, oregano and basil.
Spread over the pizza crust, adding more tomato sauce if needed to cover.
Break up the sausage into peanut-sized pieces and add a couple of fennel seeds to each.
Wipe out the skillet and sauté the sausage over medium heat until nearly cooked, 6 to 8 minutes.
Scatter over pizza.
Sprinkle on grated cheeses, all the way to the edge.
Bake at 8 to 12 minutes, until cheese is melted and crust browned.
