Criss-Cross Pizza Casserole

Makes: 8 servings

Prep: 30 mins Bake: 350°F 30 mins Stand: 10 mins

Ingredients

• 1
  tablespoon olive oil
• 1/2
  cup chopped onion (1 medium)
• 2
  yellow, red, and/or green sweet peppers,cut into thin strips
• 1
  medium zucchini (8 ounces), halved lengthwise and sliced
• 2
  cloves garlic, minced
• 2
  14 1/2 ounce can no-salt-added diced tomatoes, drained
• 5
  cooked chicken sausages (about 12 ounces total), halved lengthwise and sliced
• 1
  teaspoon dried Italian seasoning, crushed
• 1/2
  teaspoon salt
• 1/4
  teaspoon ground black pepper
• 1
  13.8 ounce package refrigerated pizza dough
• 1/4
  cup grated Parmesan cheese
• 2
  cups shredded mozzarella cheese (8 ounces)
• Snipped fresh rosemary (optional)

Directions

1. Preheat oven to 350 degrees F. Grease a 2-quart rectangular baking dish; set aside. In a large skillet heat oil over medium-high heat. Add onion and sweet peppers; cook and stir for 5 minutes. Add zucchini and garlic; cook for 5 minutes more, stirring occasionally.

2. Add tomatoes, sausages, half of the Italian seasoning, salt, and black pepper to mixture in skillet. Bring to boiling; boil gently, uncovered, for 5 to 7 minutes or until most of the liquid has evaporated.

3. Meanwhile, unroll pizza dough on a lightly floured surface. Using a knife or pastry wheel, cut pizza dough into strips.

4. Remove skillet from heat. Stir in the Parmesan cheese and half of the mozzarella cheese. Spoon tomato mixture into prepared dish. Top with the remaining mozzarella cheese. Arrange pizza dough strips atop casserole in a lattice pattern. Sprinkle with remaining Italian seasoning. Bake, uncovered, about 30 minutes or until crust is brown and filling is bubbly. Let stand for 10 minutes before serving. If desired, top with snipped fresh rosemary.