Ingredients
2 to 2-1/2 cups all-purpose flour1/4 cup cornmeal1 package (1/4 ounce) quick-rise yeast1-1/2 teaspoons sugar1/2 teaspoon salt1 cup water1/3 cup olive oilTOPPINGS:1/2 pound sliced fresh mushrooms4 teaspoons olive oil, divided1 can (28 ounces) diced tomatoes, well drained1 can (8 ounces) tomato sauce1 can (6 ounces) tomato paste2 to 3 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon dried basil1/4 teaspoon dried oregano1/4 teaspoon pepper3 cups shredded part-skim mozzarella cheese, divided1 pound bulk Italian sausage, cooked and crumbled24 slices pepperoni, optional1/2 cup grated Parmesan cheeseThinly sliced fresh basil leaves, optional
Preparation
In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
Turn 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 warm place until doubled, about 30 minutes.
In a large skillet, saute the mushrooms in 2 teaspoons oil until tender. In a large bowl, mix the tomatoes, tomato sauce, tomato paste, garlic and seasonings.
Generously grease a 13x9-in. baking pan or dish with the remaining 2 teaspoons oil. Punch dough down. Roll out into a 15x11-in. rectangle. Transfer to prepared pan, pressing onto the bottom and halfway up the sides of pan. Sprinkle with 2 cups mozzarella cheese.
Spoon half of the sauce over the cheese (save remaining sauce for another use or for dipping). Layer with the sausage, sauteed mushrooms and, if desired, pepperoni; top with the remaining mozzarella cheese and Parmesan cheese.
Cover and bake at 450° for 35 minutes. Uncover; bake about 5 minutes longer or until lightly browned. Sprinkle with basil if desired.
