Ingredients
1 1/2
tablespoons cornmeal
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
7
pieces (1 oz each) mozzarella string cheese (from 12-oz package), unwrapped
1/4
cup tomato sauce with basil, garlic and oregano or regular tomato sauce (from 8-oz can)
1/4
cup chopped fresh basil leaves
1/2
lb bulk spicy pork sausage
1/3
cup chopped sun-dried tomatoes in oil, drained
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/4
cup sliced ripe olives
1/4
cup sliced pimiento-stuffed olives
1/2
cup crumbled feta cheese (2 oz)
2
cups shredded mozzarella cheese (8 oz)
2
tablespoons CRISCO® 100% Extra Virgin or Pure Olive Oil
1/2
teaspoon Italian seasoning
1/2
to 1 teaspoon garlic salt
Preparation
Heat oven to 425°F. Spray 12-inch pizza pan with CRISCO® Original No-Stick Cooking Spray. Sprinkle cornmeal evenly over pan. Unroll pizza crust dough on pan; press dough to at least 1 inch beyond edge of pan. Place string cheese on dough along inside edge of crust. Fold edge of dough over cheese, pressing dough down firmly and covering cheese. Pinch dough to seal.
Spread tomato sauce evenly over dough. Sprinkle with basil.
Heat 10-inch nonstick skillet over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink; drain. Reduce heat to medium. Stir tomatoes and spinach into sausage until well mixed. Cook 3 to 4 minutes, stirring frequently, until spinach is heated.
Spoon sausage mixture evenly over basil on crust. Top with ripe and pimiento-stuffed olives. Sprinkle with feta and mozzarella cheeses.
Brush oil on edge of crust; sprinkle Italian seasoning and garlic salt on edge of crust.
Bake 15 to 18 minutes or until cheese is melted and crust is deep golden brown. Let stand 2 minutes before cutting.
