Herbed Sausage Pan Pizza

• 1/4cup
  nonfat dry milk powder
• 1tablespoon
  sugar
• 1package
  (1/4 ounce) active dry yeast
• 1/2teaspoon
  salt
• 3 1/4 - 3 3/4cups
  all-purpose flour
• 1 1/3cups
  water
• 2tablespoons
  olive oil
• TOPPINGS:
• 1package
  Johnsonville® Ground Mild Italian Sausage
• 1/3cup
  olive oil
• 3cloves
  garlic, minced
• 2teaspoons
  dried basil
• 1teaspoon
  dried oregano
• 1teaspoon
  dried parsley flakes
• 3/4teaspoon
  dried rosemary, crushed
• 3/4teaspoon
  dried thyme
• 1/2teaspoon
  dried sage leaves
• 1/4teaspoon
  salt
• 1/8teaspoon
  pepper
• 1can
  (8 ounces) pizza sauce
• 1small
  red onion, thinly sliced
• 2cups
  fresh mushrooms, sliced
• 1cup
  (4 ounces) shredded part-skim mozzarella cheese

PREPARATION

·         1   In a large bowl, mix milk powder, sugar, yeast, salt and 2 cups flour. In a small saucepan, heat water and oil to 120°-130°F. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).

·         2   Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes. Grease three 9-in. round baking pans.

·         3   Punch down dough. Turn onto a lightly floured surface; divide into thirds. Press dough to fit bottom and 1-in. up sides of pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.

·         4   Meanwhile, in a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. In a small bowl, combine oil, garlic, herbs, salt and pepper.

·         5   Preheat oven to 450°F. Using fingertips, press several dimples into dough. Brush tops with oil mixture. Spread with pizza sauce; top with sausage, onion, mushrooms and cheese. Bake 15-20 minutes or until crusts are golden brown.