Stuffed Pizza

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (1/4 ounce) package active dry yeast
• 1 1/4 cups lukewarm water
• 1 tablespoon melted shortening
• 4 cups flour
• 2 tablespoons sugar
• 1 teaspoon salt
• oil
• 1 1/2 lbs mild italian sausage
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 tablespoon oil
• 1/2 teaspoon salt
• 1 (10 ounce) package mozzarella cheese, thinly sliced
• 1 (4 ounce) can mushrooms, drained and sliced
• 1 (28 ounce) can italian-style tomatoes, drained and chopped
• 1/2 teaspoon italian seasoning
• 1/4 teaspoon fennel seed
• 1/3 cup parmesan cheese, grated (canned is fine, but fresh is better)

Recipe

• 1 if using the breadmaker, place the wet ingredients in the pan, followed by the dry ingredients; set to dough cycle and allow to run.
• 2 if not using the breadmaker, dissolve the yeast in lukewarm water.
• 3 add shortening, sugar and salt.
• 4 stir in 2 cups flour.
• 5 add enough more flour to form a soft dough.
• 6 turn dough onto lightly floured board; knead until smooth and elastic, working in more flour as needed.
• 7 divide dough into thirds; cover and set one third to the side.
• 8 roll the remaining two-thirds into a 14 inch circle.
• 9 brush a 12 inch, two-inch deep pizza pan lightly with oil.
• 10 press dough evenly over bottom and up the sides of the pan.
• 11 remove the sausage from the casing and crumble into the crust (it doesn't need precooking).
• 12 saute onion and green pepper in 1 tablespoon of oil until tender.
• 13 stir in salt; sprinkle vegetables over the sausage.
• 14 top with mozzarella cheese and mushrooms.
• 15 for the topping, saute tomatoes and spices for ten minutes, breaking up the tomatoes with a fork.
• 16 roll out remaining one-third of dough into a 12 inch circle.
• 17 set over the filling in the pan.
• 18 crimp edges of top and bottom crust together to seal well.
• 19 prick the top crust all over with a fork.
• 20 spread tomato sauce over the top and sprinkle with parmesan.
• 21 bake at 425f for 45 minutes, or until crust is golden.
• 22 let stand ten minutes before serving.