Ingredients
1 package (1/4 ounce) active dry yeast1/2 cup warm water (110° to 115°)1/2 cup butter, melted and cooled3 large eggs, room temperature1/4 cup grated Parmesan cheese1 teaspoon salt3 to 3-1/2 cups bread flour2 tablespoons yellow cornmeal1/2 pound ground beef1/2 pound bulk Italian sausage1 small onion, chopped2 cans (8 ounces each) pizza sauce1 jar (4-1/2 ounces) sliced mushrooms, drained1 package (3 ounces) sliced pepperoni1/2 pound deli ham, cubed1/2 cup chopped pitted green olives1 can (4-1/4 ounces) chopped ripe olives, drained1-1/2 cups shredded part-skim mozzarella cheese1/2 cup shredded Parmesan cheese
Preparation
In a small bowl, dissolve yeast in warm water. In a large bowl, combine butter, eggs, grated Parmesan, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; let rest for 5 minutes. Grease a 12-in. deep-dish cast-iron skillet or other ovenproof skillet; sprinkle with cornmeal. Press dough into pan; build up edges slightly.
Preheat oven to 400°. In a large skillet, cook beef, sausage and onion over medium heat until meat is no longer pink and onion is tender, breaking meat into crumbles, 8-10 minutes; drain. Spread pizza sauce over crust to within 1 in. of edges; sprinkle with meat mixture. Top with the mushrooms, pepperoni, ham, olives, mozzarella and shredded Parmesan.
Bake until crust is golden brown and cheese is melted, 30-35 minutes.
