Pizza with Tomato Based Pizza Sauce

     With the Super Bowl coming up I wanted to provide another snack food for people like me.  It is official snack food day and if you have food restrictions you can walk down a whole buffet table and not see a single thing on it to eat except maybe a carrot stick.  This is why I always volunteer to bring something I can eat.  I hope you enjoy this pizza.

                                             Pizza with Tomato Based Pizza Sauce
                                                        

1 ea. 14 oz. frozen pizza crust, defrosted
1 tblsp. corn meal
1 box of mushrooms, washed and sliced
2 tblsp. stick margarine
3 tblsp. Marsala
8 oz. mild turkey breakfast sausage
1/3 cup tomato soup
14/tsp. basil
1/4 tsp. herbes de Provence,
1/4 tsp. oregano
1 2.5 oz. can sliced black olives, well drained
1/4 cup Kalamata olives, cut in half
2 slices lactose free muenster cheese slices, torn
2 slices lactose free gouda cheese slices, torn

     Heat oven to 450F with pizza stone in it or just preheat the oven if using a pizza pan.
     Cook mushrooms in margarine until browned.  Turn off flame and add Marsala.  Turn flame back on and cook until Marsala has been absorbed by mushrooms.  Set mushrooms aside in a separate bowl.
     Spray the same pan with vegetable spray.  Brown the sausage until no longer pink.  Drain on a paper towel.
     Make a pizza sauce in a bowl of the tomato soup, basil, herbes de Provence and oregano.
     Once the oven has preheated to 450F, spread the corn meal on the pan and spread the crust all the way to the sides.  Brown the crust with nothing on it for 5-7 minutes.  Remove from oven and pop any bubbles that have appeared.  Spread the sauce, then sausage, then other ingredients ending with the cheese over the crust.  Return to the oven and bake 10-15 minutes until heated through and the cheese melts making sure the edges of the crust don't brown too much.  Depending on how you cut it you can have six to eight slices.
     Next week I will share my recipe for potato leek soup.  I thought the leek was a relative of the onion and I might have trouble digesting it, but it turns out the leek is a member of the lily family and I had no trouble at all so I plan to use them more in the future.  See you next time.