|Smoked beef sausage||1⁄2 Pound, cut into 1/4-inch slices|
|Frozen bread dough||16 Ounce, thawed (1 Loaf)|
|Green bell pepper strips||1 1⁄2 Cup (24 tbs)|
|Sliced onions||1 1⁄2 Cup (24 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Fresh mushrooms||8 Ounce, sliced|
|Shredded mozzarella cheese||12 Ounce, divided (3 Cups)|
|Pizza sauce||8 Ounce (1 Jar)|
|Dried oregano leaves||1 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Let bread dough warm and start to rise.
Preheat oven to 425 °F.
Sprinkle cornmeal in 12-inch circle on buttered pizza pan or baking sheet.
Place bread dough on cornmeal; stretch and pull to fit 12-inch circle.
Bake 7 minutes.
Remove from oven.
Melt butter in medium skillet over medium-high heat; add green peppers, onions and mushrooms.
Saute until vegetables just begin to lose their crispness.
Stir in sausage.
Cover bread with 1/2 of the mozzarella cheese.
Combine pizza sauce, oregano, basil and fennel seeds in small bowl; spread over mozzarella cheese.
Top with sausage mixture.
Return to oven and bake 20 to 25 minutes more or until done.
Top with remaining 1 1/2 cups mozzarella cheese; sprinkle with Parmesan cheese.
Return to oven and bake until mozzarella melts, about 5 minutes more.