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Title: Kick Butt Super Bowl Pizza
Categories: Pizza
Yield: 8 Servings
| 1 | tb | Olive oil |
| 5 | cl | Garlic; coarsely chopped |
| 3 | tb | Tomato sauce |
| 1 | ts | Dried oregano |
| 1 | ts | Dried basil |
| 4 | oz | Ground Italian sausage |
| 1 | ts | Fennel seeds |
| 1 | Pre-made 12" pie crust | |
| 4 | oz | Grated mozarella |
| 4 | oz | Grated gruyere |
| 4 | oz | Grated romano |
Preheat oven to 450 degrees. Heat oil in a skillet over medium heat. Saute garlic until soft, 3-4 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 saute the sausage over medium heat until nearly cooked, 6 - 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.
Per serving: 423 cal; 22g pro, 28g carb, 24g fat(50%), 64 mg chol, 945mg sodium
Source: Miami Herald, 1/25/96 format by Lisa Crawford ~ - - - - - - - - - - ~ - - - - - - Preparation Time: 0:00
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