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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Deep-Dish Sausage Pizza   
    Categories: Breads, Cheese, Vegetables, Pork, Beef   
         Yield: 8 Servings   
       
       1/4 oz Env active dry yeast   
       2/3 c  Warm water (115ºF/46ºC)   
         2 c  A-P flour   
       1/4 c  Vegetable oil   
         1 ts (ea) dried oregano, basil   
              - and marjoram   
       1/2 ts Garlic salt   
       1/2 ts Onion salt   
      
   MMMMM--------------------------TOPPINGS-------------------------------   
         4 c  Shredded mozzarella cheese;   
              - divided   
         2 md Bell peppers; chopped   
         1 lg Onion; chopped   
       1/2 ts (ea) dried oregano, basil   
              - and marjoram   
         1 tb Olive oil   
         1 c  Grated Parmesan cheese   
         1 lb Pork sausage; cooked,   
              - drained   
        28 oz Can diced tomatoes; well   
              - drained   
         2 oz Sliced pepperoni   
       
     In a large bowl, dissolve yeast in warm water. Add 1 cup   
     flour, oil and crust seasonings; beat until smooth. Add   
     enough remaining flour to form a soft dough.   
        
     Turn onto a floured surface; knead until smooth and   
     elastic, 6-8 minutes. Place in a greased bowl; turn once   
     to grease top. Cover and let rise in a warm place until   
     doubled, about 1 hour.   
        
     Punch dough down; roll out into a 15-in. circle.   
     Transfer to a well-greased 12-in. heavy ovenproof   
     skillet or round baking pan, letting crust drape over   
     edges. Sprinkle with 1 cup mozzarella.   
        
     In a skillet, saute the green peppers, onion and topping   
     seasonings in oil until tender; drain. Layer half the   
     mixture over crust. Layer with half the Parmesan,   
     sausage and tomatoes. Sprinkle with 2 cups mozzarella.   
     Repeat vegetable, Parmesan, sausage and tomato layers.   
     Fold crust over to form an edge.   
        
     Bake @ 400ºF/205ºC for 20 minutes. Sprinkle with   
     pepperoni and remaining 1 cup mozzarella. Bake until   
     crust is browned, 10-15 minutes longer. Let stand for 10   
     minutes before slicing.   
        
     Michele Madden, Washington Court House, Ohio   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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