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This deep dish pizza tastes as good as it looks. Scared or intimidated by making your own dough? Try the grocer's shelves for pre-made crust and start from there!

Prep Time15 minsCook Time40 minsTotal Time55 minsYields8 Servings

Ingredients

 1 lb Wild Rice & Asiago Bison Sausage
 ½ tsp sugar
 1 cup warm water (110°-115°)
 2 ½ tsp active dry yeast
 2 ½ cups unbleached flour
 ½ cup yellow cornmeal
 ¾ tsp salt
 2 tbsp olive oil plus additional for oiling bowl
 16 oz can peeled whole tomatoes, drained and chopped
 1 tsp dried oregano, crumbled pepper to taste
 2 cups grated whole-milk mozzarella cheese

Directions

1

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2¼ cups flour, cornmeal, salt, and 2 tablespoons oil. Blend until mixture forms dough.

2

Knead dough on a floured surface, incorporating as much of remaining ¼ cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.

3

Place dough in a deep, well oiled bowl, and turn to coat dough with oil. Cover bowl with plastic wrap to allow dough to rise. Leave in a warm place for 1 hour, or until dough doubles in size.

4

While dough is rising, cook sausages in a heavy skillet over medium-high heat. Add tomatoes, oregano, and salt and pepper to taste. Set aside.

5

Preheat over to 500°F. Punch down dough and knead 4 times. In an oiled 10½" cast-iron skillet, press dough with oiled fingers until pizza has a 2" edge/crust and is an even thickness on the bottom. Cover skillet loosely with plastic wrap, and place in a warm area for 15 minutes to allow dough to rise.

6

Sprinkle dough with half of mozzarella cheese. Top cheese with sausage mixture and remaining cheese.

7

Bake pizza in lower third of an electric oven, or on floor of a gas oven for 15 minutes. Reduce temperature to 400°F and bake about 10 minutes more, or until crust is golden brown.

Ingredients

 1 lb Wild Rice & Asiago Bison Sausage
 ½ tsp sugar
 1 cup warm water (110°-115°)
 2 ½ tsp active dry yeast
 2 ½ cups unbleached flour
 ½ cup yellow cornmeal
 ¾ tsp salt
 2 tbsp olive oil plus additional for oiling bowl
 16 oz can peeled whole tomatoes, drained and chopped
 1 tsp dried oregano, crumbled pepper to taste
 2 cups grated whole-milk mozzarella cheese

Directions

1

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2¼ cups flour, cornmeal, salt, and 2 tablespoons oil. Blend until mixture forms dough.

2

Knead dough on a floured surface, incorporating as much of remaining ¼ cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.

3

Place dough in a deep, well oiled bowl, and turn to coat dough with oil. Cover bowl with plastic wrap to allow dough to rise. Leave in a warm place for 1 hour, or until dough doubles in size.

4

While dough is rising, cook sausages in a heavy skillet over medium-high heat. Add tomatoes, oregano, and salt and pepper to taste. Set aside.

5

Preheat over to 500°F. Punch down dough and knead 4 times. In an oiled 10½” cast-iron skillet, press dough with oiled fingers until pizza has a 2″ edge/crust and is an even thickness on the bottom. Cover skillet loosely with plastic wrap, and place in a warm area for 15 minutes to allow dough to rise.

6

Sprinkle dough with half of mozzarella cheese. Top cheese with sausage mixture and remaining cheese.

7

Bake pizza in lower third of an electric oven, or on floor of a gas oven for 15 minutes. Reduce temperature to 400°F and bake about 10 minutes more, or until crust is golden brown.

Bison Sausage Pizza