Deep-Dish Sausage Patty Pizza

4 tablespoons extra virgin olive oil, divided #188; cup chopped onion 2 teaspoons garlic, finely chopped 1 can (28 ounces) whole tomatoes, coarsely chopped, 1/2 cup juice reserved 1 teaspoon dried basil 1 dried bay leaf #188; teaspoon salt 2 or 3 dashes pepper 1 pound bulk, sweet Italian pork sausage 1 tablespoon cornmeal 1 can (13.8 ounces) refrigerated pizza crust 1 pound shredded mozzarella cheese 2 teaspoons grated parmesan Heat oven to 400 degrees. In 2-quart saucepan heat 2 tablespoons of the oil over medium-high heat. Saute onion and garlic about 4 minutes, stirring constantly, until onion is tender. Stir in tomatoes, basil, bay leaf, salt and pepper. Reduce heat and simmer uncovered 20 minutes, stirring occasionally. Add reserved tomato juice; sauce should be thick. Discard bay leaf. Meanwhile, coat a 12-inch skillet with cooking spray. Press sausage into one large patty in the skillet. Cook over medium-high heat 5-8 minutes on each side until cooked through. Coat bottom and sides of 12-inch cast-iron skillet or ovenproof skillet with 1 tablespoon oil; sprinkle with cornmeal. Press pizza crust into skillet, halfway up sides. Brush dough with remaining 1 tablespoon oil; prick bottom and sides of dough with fork. Sprinkle mozzarella over dough; top with sausage patty in one piece. Bake 15-18 minutes or until crust is light golden brown. Spread hot sauce over sausage. Bake 5-10 minutes longer or until crust is golden brown. Sprinkle with parmesan. Let stand 10 minutes before cutting. Serves eight.