|Hot roll mix||16 Ounce (1 Package)|
|Italian pork sausage/Bulk pork sausage||1 Pound|
|Garlic||2 Clove (10 gm), minced|
|Crushed sweet basil||1 Tablespoon|
|Crushed oregano||1 1⁄2 Tablespoon|
|Canned tomato paste||12 Ounce (2 Cans, 6 Ounce Each, 1 1/2 Cups)|
|Canned broiled sliced mushrooms||6 Ounce, drained (1 Can, 1 1/2 Cups)|
|Sliced mozzarella cheese||12 Ounce, cut in pieces (2 Packages, 6 Ounce Each)|
|Grated romano cheese||2⁄3 Cup (10.67 tbs)|
Prepare dough from roll mix following label directions, but omit rising.
Divide in half.
Roll in two 13-inch circles.
Place on un-greased cooky sheet; turn up edges.
In skillet, break up sausage; fry slowly till evenly browned; drain.
Add garlic; seasonings.
Spread 1 can tomato paste over each dough circle; cover with sausage, mushrooms.
Bake at 425° 10 minutes; remove from oven; top with Mozzarella; bake 10 minutes more or till crust is done.
Sprinkle with Romano.