I made very few changes to this recipe. I used 3 lbs of sweet Italian sausage and 1 lb. of hot sausage and I substituted dried herbs instead of fresh. Other than that, I followed it as written.
After a bit of trial and error, I discovered that kitchen shears are the perfect thing for cutting sausage. I browned it in batches, because my skillet is not big enough to hold it all at once.
I always get my pizza dough at Trader Joe’s. They have a plain white, whole wheat and garlic & herb dough and best of all, it’s only 99 cents!
My top shrunk up when it baked, but it didn't overflow. I waited until the very end of the week to make this recipe, but it was worth the wait.
