End Zone Sausage Pizza

All the flavors in your favorite sausage queso dip in a great pizza!

End Zone Sausage Pizza


1 (12-inch) pizza



Prep Time


Bake Time

15 to 18 minutes

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  • Pizza Crust
  • 1-3/4 to 2-1/4 cups all-purpose flour
  • 1 envelope Fleischmann's® Pizza Crust Yeast
  • OR Fleischmann’s® RapidRise® Instant Yeast
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water (120˚ to 130˚F)
  • 3 tablespoons oil
  • Toppings
  • 1 cup Jimmy Dean® Hearty Sausage Crumbles, Original Flavor
  • 1/3 cup prepared nacho cheese sauce
  • 1/2 cup Francesco Rinald®i Tomato && Basil Pasta Sauce
  • 1 green onion, sliced
  • 1 jalapeno pepper, seeded and minced OR 2 to 3 tablespoons finely chopped jarred jalapeno peppers
  • 1 cup (4 ounces) shredded colby Jack cheese


  1. Preheat oven to 425°F.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
  3. (If not using Pizza Yeast, although dough to rest 10 minutes.)
  4. Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured surface to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
  5. Sprinkle sausage over crust. Dollop cheese sauce and pasta sauce over sausage and spread to cover. Top with green onion slices, jalapeno peppers and shredded cheese.
  6. Bake for 15 to 18 minutes, until cheese is bubbly and crust is browned.
  7. *If you don't have a thermometer, water should feel very warm to the touch.
  8. **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

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