• Preheat the oven to 475°F, and spray a 18x13 baking pan with nonstick cooking spray, then line with parchment paper. Sprinkle it with about ⅛ of a cup of cornmeal, in an evenly layer.

  Next, this is optional, sprinkle the remaining cornmeal on a work surface (i.e. counter/table), and place pizza dough on cornmeal. (This is so the dough doesn't stick to the surface while rolling. With a rolling pin, roll out the door until it's thin, and it's the shape of the 18x13 pan.)
• Place the dough on the pan, and stretch the pizza dough so that it reaches the corners and sides of the pan the best you can.

  Brush the dough with 1 tablespoon of olive oil and poke a few holes in it with a fork. Bake for 8 minutes or until it's a light golden brown.
• Add the sausage to a large heavy bottom skillet and sauté until golden brown and cooked through, breaking it up with a spatula or spoon as you go. Set aside.

School Pizza Sauce

• In a medium mixing bowl, mix together the tomato paste and water.

  Then add in the garlic powder, salt, pepper, sugar, oregano, dried basil and rosemary. Stir until combined.
• This is optional but I like to sprinkle ¼ cup of the shredded mozzarella on to the crust before adding the sauce to help prevent it from getting soggy.
• Spread the sauce over the pizza crust, spreading all of the way to the edges, and then sprinkle the sausage evenly over the pizza, and finally, sprinkle the remaining cheeses evenly over the top.
• Bake for 11 minutes on middle rack, or until the cheese has melted.