Deep-Dish Sausage Pizza Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 cup lukewarm water (about 110 degrees F; see Cook's Note)
• 1 packet active dry yeast
• 2 tablespoons sugar
• 3 1/4 cups all-purpose flour, plus more as needed (see Cook's Note)
• 1 tablespoon kosher salt
• 4 tablespoons unsalted butter, melted
• 1 teaspoon extra-virgin olive oil
• 2 tablespoons finely diced yellow onion (about 1/4 small onion)
• 1 teaspoon minced garlic (about 1 large garlic clove)
• 1 tablespoon tomato paste
• 1/4 teaspoon dried oregano
• Pinch crushed red pepper
• 1/2 teaspoon kosher salt
• One 14.5-ounce can stewed tomatoes
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 12 ounces sweet Italian sausage, casings removed
• 12 ounces hot Italian sausage, casings removed
• 2 cups freshly shredded low-moisture mozzarella (about 8 ounces)
• 1 cup freshly shredded soft Asiago cheese (about 4 ounces)
• All-purpose flour, for dusting
• 6 large basil leaves, torn, for garnish