Chicago Deep-Dish Sausage Pizza

INGREDIENTS

• 1 lb. bulk Italian pork sausage
• 1/2 cup chopped green bell pepper
• 1 cup sliced fresh mushrooms
• 1 (8oz.) can pizza sauce
• 1 (10oz) can refrigerated pizza crust
• 6 oz. (1.5 cups) shredded mozzarella cheese
• 2 medium Italian plum tomatoes, chopped
• 1/4 cup sliced ripe olives, if desired
• 2 Tbsp. chopped green lonions

DIRECTIONS

1. Heat oven to 400. Spray 9-inch glass pie pan and large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat until hot. Add sausage and bell pepper; cook 7-9 minutes or until sausage is no longer pink, stirring frequently. Stir in mushrooms and pizza sauce. Keep warm over low heat.
2. Unroll dough into sprayed pie pan. Press in bottom and up sides of pan, folding edge under to form crust. Sprinkle 1/2 cup of the cheese evenly in bottom of crust. Spoon hot sausage mixture over cheese. Top with remaining 1 cup cheese, tomatoes and olives.
3. Bake at 400 for 15-20 minutes or until crust is golden brown. Sprinkle with onions. Let stand 5 minutes.
4. To serve, cut pizza into wedges with serrated knife.

Serves 6