Prep time 15 minutes

Cook time 25 minutes


Cornmeal to dust baking pan (optional)

16 oz. refrigerated pizza dough, brought to room temperature

1 lb. Italian sausage, casing removed

1 cup part skim ricotta cheese

1/4 cup chopped fresh basil, plus more for garnish

1/4 cup grated Parmesan cheese

1/4 tsp. cracked black pepper or 1/2 tsp. red pepper flakes, optional

1 cup any flavor Contadina® Pizza Squeeze Pizza Sauce

1 1/2 cups (6 oz.) shredded mozzarella cheese


  1. Preheat oven to 425°F.  Spray a large, rimmed baking sheet with non-stick cooking spray or dust with cornmeal.  Stretch and roll dough into a 12x17-inch rectangle.  Bake about 10 minutes or until light golden brown in areas.

  2. Meanwhile, cook sausage in a non-stick skillet over medium-high heat; set aside.  In a small bowl, stir together ricotta, basil, parmesan and pepper; set aside.

  3. Spread pizza sauce over crust.  Top with mozzarella, sausage and small dollops of ricotta mixture.  Bake 10 to 15 minutes or until mozzarella is melted and crust is golden brown. Sprinkle with additional basil to garnish.

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