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Preheat oven to 350°F. Coat a 2-quart rectangular baking dish with cooking spray; set aside. In a large skillet, heat oil over medium-high heat. Add onion and bell peppers; cook, stirring, for 5 minutes. Add zucchini and garlic; cook for 5 minutes more, stirring occasionally.
Add tomatoes, sausages, 1/2 teaspoon Italian seasoning, salt and black pepper to the pan. Bring to a boil; boil gently, uncovered, for 5 to 7 minutes or until most of the liquid has evaporated.
Meanwhile, roll pizza dough on a lightly floured surface. Using a knife or pastry wheel, cut the dough into strips.
Remove the pan the from heat. Stir in Parmesan and 1 cup mozzarella. Spoon tomato mixture into prepared dish. Top with the remaining 1 cup mozzarella.
Arrange dough strips on top of the casserole in a lattice pattern. Sprinkle with the remaining 1/2 teaspoon Italian seasoning. Bake, uncovered, for 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.