Set the oven to preheat at 400°F. Coat a rimmed baking sheet with 3 tablespoons of olive oil, using a brush to ensure full coverage. Evenly scatter the cornmeal over the oiled surface to form a base for the crust.

Press and stretch the pizza dough gently across the bottom of the prepared sheet pan to create a rectangular shape. If the dough retracts or becomes difficult to stretch, allow it to rest for 5 minutes to relax the gluten before continuing.

Warm the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the ground Italian sausage and the Italian seasoning blend. Sauté for 7 to 8 minutes, breaking up the meat as it browns, until it is cooked through and no longer pink. Remove from heat and drain any residual fat.

Place the dough-lined pan in the oven and parbake the crust for approximately 7 to 8 minutes, just until the surface appears set and slightly golden in areas. Remove the crust from the oven.

Spoon the pizza sauce over the partially baked crust, smoothing it out to reach all the edges. Evenly distribute the cooked sausage over the sauce layer. Top generously with shredded mozzarella.

Return the assembled pizza to the oven and continue baking for 8 to 10 minutes more, or until the cheese is fully melted and starts to brown around the edges. Remove from the oven and cut into eight rectangular slices for serving.