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1
Preheat oven to 375 degree F, and sprinkle 1 tablespoon of the cornmeal onto a large baking sheet pan.
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2
Heat the olive oil in a medium skillet over medium-high heat.
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3
Add the sausage and cook until browned and no pink is left, about 5 minutes.
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4
Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes.
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5
Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly.
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6
Remove the skillet from the heat and add the basil and parsley, stirring to combine.
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7
Cool the sausage mixture completely.
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8
Sprinkle the remaining tablespoon of cornmeal onto a lightly floured surface and place the pizza dough on top of the cornmeal.
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9
Roll the dough into a 10 by 14-inch rectangle.
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10
Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges.
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11
Sprinkle the shredded cheese over the sausage.
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12
Brush the 1-inch border of the dough with the egg wash.
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13
Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll.
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14
Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash.
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15
Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through.
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16
Allow bread to stand 10 to 15 minutes before slicing.
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17
To serve, slice the bread into 1-inch pieces and serve warm.
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18
1 cup warm (110 degrees F) water
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19
1 (1/4-ounce) envelope active dry yeast
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20
1 teaspoon sugar
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21
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
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22
3 cups bleached all-purpose flour
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23
1 teaspoon salt
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24
In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine.
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25
Let sit until the mixture is foamy, about 5 minutes.
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26
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth.
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27
Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
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28
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
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29
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil.
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30
Place the dough in the bowl and turn to oil all sides.
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31
Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
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32
Use as directed.
