PREP: 45 MIN. + RISING
BAKE: 40 MIN. + STANDING
MAKES: 12 SERVINGS
•1 pkg. (1/4 oz.) active dry yeast
•1-1/4 cups warm water (110-115 degrees)
•2 TB Olive oil
•1-1/2 tsp. salt
•1 tsp. sugar
•3-1/2 to 4 cups all-purpose flour
FILLING
•2-1/2 cups (10 oz.) shredded part-skim mozzarella cheese, divided
•2-1/2 cups (10 oz.) shredded white cheddar cheese, divided
•2 TB all-purpose flour
•2 tsp. dried oregano
•2 tsp. dried basil
•1/2 tsp. crushed red pepper flakes
•1 lb. bulk Italian sausage, cooked and crumbled
•1/2 lb. sliced fresh mushrooms
•1 pkg. (3-1/2 oz.) sliced pepperoni
•1 can (15 oz.) pizza sauce
•+Grated Parmesan cheese, optional
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, sugar, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn dough onto a floured surface; knead until smooth and elastic, about 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.
3. Preheat oven to 425 degrees. Grease a 13 by 9-in. baking pan. Punch down dough; divide into three portions. On a floured surface, combine two portions of dough; roll into a 15 by 11-in. rectangle. Transfer to prepared pan, pressing onto bottom and up sides of pan. Top with 2 cups mozzarella, 2 cups cheddar, flour, seasonings, sausage, mushrooms and pepperoni.
4. Roll out remaining dough into a 13 by 9-in. rectangle. Place dough over filling, crimping edges to seal; prick top with fork. Sprinkle with remaining cheeses. Bake on a lower oven rack 10 minutes.
5. Reduce oven setting to 375 degrees. Spread pizza sauce over cheese. Bake 30-35 minutes longer or until edges are lightly browned. Let stand 10 minutes before cutting. If desired, sprinkle with grated Parmesan.
(Source: Taste of Home Magazine••ELIZABETH WOLFF••CARMEL,IN & photo also)
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