Stir yeast into water in large bowl. Add sugar, olive oil, salt, and flour and stir until dough forms. Turn onto lightly-floured surface and knead until smooth, about 5 minutes. Place in large bowl brushed with oil, turning to cover all sides of dough. Cover bowl with plastic wrap. Let rise in warm place until double, about 30 minutes. Preheat oven to 425 degrees. Remove sausage links from casings; set two links aside. Divide remaining three links into 10-12 pieces each. Wrap a chunk of Monterrey Jack cheese with one piece of sausage to form meatball. Repeat with remaining cheese and sausage. Heat 1 Tbsp. olive oil in ten-inch skillet over medium heat. Add onions and green pepper; cook until browned and tender, about 5 minutes. Add garlic and cook until fragrant, about one minute. Spoon mixture into bowl; set aside. Heat remaining tablespoon of olive oil in same skillet. Cook remaining sausage links until browned, breaking apart into small pieces, about 5 minutes. Remove from heat. Shape pizza dough into large circle about 1 inch wider than large pizza pan or pizza stone. Sprinkle cooked sausage and ½ cup shredded mozzarella 1 inch from edge of dough; fold dough over cheese and sausage and press to seal and form stuffed crust. Bake in oven for 5 minutes. Remove crust from oven and spread pizza sauce over crust. Sprinkle with remaining mozzarella cheese. Top with onion mixture and olives. Evenly distribute meatballs on pizza. Bake for 17-20 minutes or until crust is golden brown and meatballs are cooked through. Remove from oven; immediately rub butter over crust and sprinkle crust with garlic powder and Parmesan cheese, sprinkling extra cheese over entire pizza. Let sit for 5 minutes and serve.
Five people with the most captivating creations will be contacted by Johnsonville for their recipe. The cooks at Johnsonville Kitchens will then make each pizza and vote on their favorite. The winner will be recognized on Facebook, awarded a Professional Collection of Emile Henry Pizza Cookware and accessories and will receive a year's supply of sausage and a trio of olive oil from Bertolli® to top it off!
Five randomly drawn weekly winners will each receive Emile Henry Cookware Collections - all entrants are eligible to win!
Everyone who enters their pizza creation will receive a coupon pack including a Johnsonville coupon for FREE sausage and a coupon to save $1 off one package of Kraft Grated Parmesan Cheese. (While supplies last, one per person/household.)
Please see Official Rules for complete prize details.
The Johnsonville “Pizza Possibilities” (“Weekly Sweepstakes”) and the Johnsonville “Pizza Possibilities” Contest (“Contest”) are sponsored by Johnsonville Sausage, LLC, N6928 Johnsonville Way, Sheboygan Falls, WI 53085. (“Sponsor”). Contest and Weekly Sweepstakes begins at 11:00:00 a.m. Central Daylight Savings Time (“CDT”) on October 1, 2012, and ends at 11:59:59 p.m. Central Standard Time (“CST”) on November 4, 2012. Sweepstakes is open to legal residents of the fifty (50) United States and D.C., who are 18 years of age or older. Contest is open to legal residents of the fifty (50) United States and D.C., excluding VT & MD, who are 18 years of age or older. Employees of Sponsor, its agents, affiliates, subsidiary and parent companies, sales representatives, distributors, wholesalers, licensees, advertising and promotion agencies and members of the immediate families or households of each such employee are not eligible to enter or win. Odds of being selected for a prize depend on the total number of eligible entries received. Approximate Retail Value (ARV) of all Sweepstakes prizes is $430. ARV of all Contest prizes is $1,131. Neither the Sweepstakes nor the Contest is sponsored, endorsed or administered by, or associated with, Facebook. NO PURCHASE NECESSARY TO ENTER OR WIN.