BISON SAUSAGE PIZZA

This deep dish pizza tastes as good as it looks. Scared or intimidated by making your own dough? Try the grocer’s shelves for pre-made crust and start from there!

• 1 lb Wild Rice & Asiago Bison Sausage

• ½ tsp sugar

• 1 cup warm water (110°-115°)

• 2½ tsp active dry yeast

• 2½ cups unbleached flour

• ½ cup yellow cornmeal

• 3/4 tsp salt

• 2 tbsp olive oil plus additional for oiling bowl

• 16 oz can peeled whole tomatoes, drained and chopped

• 1 tsp dried oregano, crumbled pepper to taste

• 2 cup grated whole-milk mozzarella cheese

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2¼ cups flour, cornmeal, salt, and 2 tablespoons oil. Blend until the mixture forms a dough.

2. Knead dough on a floured surface, incorporating as much of the remaining ¼ cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.

3. Place dough in a deep, well-oiled bowl, and turn to coat dough with oil. Cover the bowl with plastic wrap to allow the dough to rise. Leave in a warm place for 1 hour or until dough doubles in size.

4. While the dough is rising, cook sausages in a heavy skillet over medium-high heat. Add tomatoes, oregano, and salt and pepper to taste. Set aside.

5. Preheat over to 500°F. Punch down the dough and knead 4 times. In an oiled 10½” cast-iron skillet, press dough with oiled fingers until the pizza has a 2″ edge/crust and is an even thickness on the bottom. Cover the skillet loosely with plastic wrap, and place in a warm area for 15 minutes to allow the dough to rise.

6. Sprinkle dough with half of the mozzarella cheese. Top cheese with sausage mixture and remaining cheese.

7. Bake pizza in the lower third of an electric oven or on the floor of a gas oven for 15 minutes. Reduce temperature to 400°F and bake for about 10 minutes more, or until crust is golden brown.