Ingredients
- 2 cups Anna TIPO 00 Flour, extra for dusting
- 3/4 cup Warm Water
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Sugar
- 1 packet Active Dry Yeast
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 lb Hot or Sweet Italian Sausage
- 1 1/2 cup Mozzarella Cheese, shredded
- 1/2 cup Cento Roasted Peppers, drained, rinsed and chopped
- 4 oz Cento Mushroom Stems Pieces, drained, rinsed and chopped
- 1 can Cento Pizza Sauce (15 oz), for dipping
Directions
Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Preheat oven to 400ËšF. In a medium frying pan, heat oil over medium-high flame. Cook sausage in oil until browned, approximately 5-7 minutes. Remove sausage from pan and set aside to cool. On a lightly floured surface, roll dough until 8x14 inch. In the center of the dough, evenly spread 3/4 cup cheese, then layer peppers, mushrooms, sausage and remaining cheese. Carefully fold long side of dough to the center, then fold the opposite side so edges are overlapped. Pinch dough to seal edges and cut 3 inch shallow slits in top of dough. Place on a floured baking sheet and bake for 30 minutes or until golden brown. Slice and serve with Cento Pizza Sauce. Serves 4.
