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Toppings: Pasquale's Favorite
Ingredients
- 1 tbsp. olive oil
- 1 clove garlic, thinly-sliced vertically
- 1 large onion, chopped
- 1 1/2 lbs. sweet Italian sausage
- 1 1/2 tsp. fennel seed
- 2 28 oz. cans Italian plum tomatoes, chopped & drained
- 1/4 cup grated parmesan or romano cheese
- 1 1/2 tsp. oregano
- 1 tbsp. salt
- 1 lb. mozzarella cheese, grated
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Directions
- In large, deep frypan, lightly brown garlic in oil - do not burn. Discard garlic.
- Remove sausage from casing. Add sausage, onion and fennel to the oil in frypan and sauté over medium-high heat until sausage is browned. Drain all liquid from pan.
- Add well-drained tomatoes, 1/4 cup cheese, oregano, basil and salt. Simmer over low heat for 25 min.
- Spoon half of topping onto each shell using slotted spoon. Sprinkle mozzarella cheese on top. Bake as directed (see Perfect Pizza Dough).
- Eight medium-size fresh tomatoes may be substituted. Blanch in boiling water for 10 sec. Cut out stem and peel. Lightly squeeze to remove seeds. Chop coarsely.
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