Chicago Deep-Dish Pizza

• 1 (1 lb.) frozen white bread dough, thawed
• 1 lb. Italian sausage
• 1/4 c. chopped onion
• 2 tsp. dried oregano
• 2 (6 oz.) pkg. 100% natural Kraft low moisture part-skim Mozzarella cheese slices
• Kraft grated Parmesan cheese
• 1 (16 oz.) can tomatoes
• 1 (6 oz.) can tomato paste

1. On lightly floured surface, allow dough to stand, covered, at room temperature for 1 hour or until doubled in volume.
2. Remove sausage from casing.
3. Brown meat; drain.
4. Add onions and cook until tender.
5. Stir in tomatoes, tomato paste and oregano; simmer 15 minutes.
6. Roll out dough to 15 x 11-inch rectangle; press onto bottom and 1-inch up sides of greased 13 x 9-inch pan.
7. Cover with half of Mozzarella cheese and meat sauce.
8. Sprinkle with Parmesan cheese.
9. Bake at 425u0b0 for 20 minutes.
10. Let stand 15 minutes before serving.
11. Makes 8 servings.

frozen white bread dough, italian sausage, onion, oregano, natural, parmesan cheese, tomatoes, tomato paste

Taken from www.cookbooks.com/Recipe-Details.aspx?id=955797 (may not work)