Ingredients
1 tube (13.8 ounces) refrigerated pizza crust1 to 1-1/4 pounds bulk pork sausage1 cup chopped onion1-1/2 teaspoons fennel seed, divided1 teaspoon dried oregano1 teaspoon dried basil1 garlic clove, minced2 cups shredded mozzarella cheese, divided1 can (15 ounces) pizza sauce1 can (14-1/2 ounces) Italian diced tomatoes, drained1 can (14 ounces) sauerkraut, well drained1/4 cup grated Parmesan cheese
Preparation
Press pizza dough onto a lightly greased 14-in. round pizza pan. Bake at 450° for 4 minutes; set aside.
In a large skillet, cook the sausage, onion, 1 teaspoon fennel seed, oregano, basil and garlic until the sausage is no longer pink and onion is tender; drain.
Sprinkle crust with 1/2 cup mozzarella cheese. Spread with pizza sauce, sausage mixture, tomatoes, sauerkraut and remaining fennel seed and mozzarella. Sprinkle with Parmesan cheese.
Bake at 450° for 18-20 minutes or until golden brown and bubbly. Let stand for 5 minutes before cutting.
