Ingredients
1 package (1/4 ounce) active dry yeast2/3 cup warm water (110° to 115°)1-3/4 to 2 cups all-purpose flour1/4 cup vegetable oil1 teaspoon each dried oregano, basil and marjoram1/2 teaspoon garlic salt1/2 teaspoon onion saltTOPPINGS:4 cups shredded part-skim mozzarella cheese, divided2 medium green peppers, chopped1 large onion, chopped1/2 teaspoon each dried oregano, basil and marjoram1 tablespoon olive oil1 cup grated Parmesan cheese1 pound bulk pork sausage, cooked and drained1 can (28 ounces) diced tomatoes, well drained2 ounces sliced pepperoni
Preparation
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 at 400° 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.
