Make-ahead Mondays

In hopes of perpetuating this trend I've developed of making my Monday supper on Sunday night, I'm instituting "Make-ahead Mondays." Tonight's dish was a Chicago-style pizza.

Chicago-style pizza (the easy way)

refrigerated pizza crust--I like the fresh kind and would make my own in the bread machine if I could keep yeast "alive"
sliced mozzerella
1 lb. bulk Italian sausage, mild
can of crushed tomatoes
oregano, basil, crushed red pepper, garlic powder to taste
10" round cake pan.

Sunday night:
Spray cake pan, spread pizza dough across the bottom
lay cheese slices on dough
spread raw (yes, raw) sausage on the cheese, leaving about an inch of crust sticking out sides
cover with plastic wrap along the surface of the sausage and refrigerate

Monday night:
remove pizza from refrigerator to bring closer to room temperature
preheat oven to 425
spread crushed tomatoes, seasoned to taste, across sausage
bake 35-45 minutes until browned and bubbly.

Andy and I (wanna-be-foodies) enjoy eating our way through travels and trying to replicate local specialties when we get home. We rarely succeed completely, which keeps traveling interesting, but our copies are close enough to bring back fond memories of our travels. Tonight, we could smell Lou Malnati's without leaving home.