Saturday Night Dinner

Chicago-style Deep Dish Pizza


1 (1 pound) loaf frozen bread dough, thawed
1 pound bulk Italian turkey sausage
2 cups shredded part-skim mozzarella cheese
8 ounces chopped fresh mushrooms
1 small onion, chopped
1 red bell pepper, chopped
1 (28 ounce) can diced tomatoes, drained
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fennel seed
1/4 teaspoon garlic powder
1/2 cup freshly grated Parmesan cheese

Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.

Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.

Add mushrooms. bell pepper and onion to the skillet; cook and stir until the onions and peppers are tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.

Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.







Watermelon Sorbet










Ingredients
3 cups water
1 cup Splenda
4 cups seeded, chopped watermelon
1/4 cup lemon juice

Preparation
Bring 3 cups water and Splenda just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.

Process sugar syrup and watermelon, in batches, in a blender until smooth. Stir in lemon juice. Cover and chill 2 hours.

Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze according to manufacturer's instructions.



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