Courtesy of : allrecipes.com
1 (1 pound) loaf frozen bread dough, thawed
1 pound bulk Italian sausage (I made the sausage myself, u can find the recipe bellow)
2 cups shredded mozzarella cheese
8 ounces sliced fresh mushrooms
1 small onion, chopped
2 teaspoons olive oil
1 (28 ounce) can diced tomatoes, drained
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fennel seed
1/4 teaspoon garlic powder
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9×13 inch baking dish.
Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.
Kosher Italian Sausage
20 pounds ground beef
1/8 cup salt
1/4 cup garlic salt
1 tablespoon ground black pepper
1/2 cup ground paprika
1 cup vegetable oil
1 tablespoon anise seed
1 tablespoon fennel seed
1/8 cup red pepper flakes
Place the ground beef into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground beef until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs.