6 Pizza Recipes from Kraft

Chicago-Style
Deep-Dish Sausage Pizza
1 pkg. active dry yeast
¾ cup warm water (108°F)
2 cups flour
¼ cup oil
1 tsp. salt
½ cup kraft Grated Parmesan Cheese, divided
1 lb. Italian sausage
¼ cup chopped onions
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (6 oz.) tomato paste
2 tsp. dried oregano leaves
1 pkg. (16 oz.) kraft natural Mozzarella
Low-Moisture Part-Skim, cut into slices
What You Need!
Heat oven to 425°F.
Dissolve yeast in warm water; let stand 5 min. Add flour, oil and salt; stir until mixture forms ball. Place on lightly floured surface; knead until smooth. Sprinkle 2 Tbsp. Parmesan onto bottom of greased 12-inch deep-dish pizza pan. Press dough onto bottom and 1 inch up side of pan; set aside.
Remove sausage from casing. Brown sausage in large skillet; drain. Add onions; cook and stir until tender. Stir in tomatoes, tomato paste and oregano; simmer 15 min., stirring occasionally. Place half the mozzarella on bottom of crust; cover with half the meat sauce. Repeat layers of mozzarella and sauce. Sprinkle with remaining Parmesan.
Bake 30 min. or until crust is golden brown.
Let stand 10 min. before cutting to serve.
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Pizza Roll-Ups
with Dipping Sauce
2 Tbsp. butter, melted
¼ tsp. Italian seasoning
¼ tsp. garlic powder
1 can (13.8 oz) refrigerated pizza crust
1 cup kraft natural Shredded 2% Mozzarella Cheese
2 Tbsp. chopped onions
1 pkg. (9 oz.) shaved oven roasted turkey breast
1 ½ cups marinara sauce
What You Need!