INGREDIENTS

INSTRUCTIONS

~-----------+ Dough +------------  Sprinkle yeast on warm water,
letting stand until dissolved. Add oil,  salt and / of the flour,
beating well. Gradually add more flour to  form a soft dough. Turn out
dough on a floured board. Knead until  smooth and elastic, about 10
minutes. Place in a greased bowl,  turning to coat. Cover with saran
wrap and let rise in a warm place  until  :       double in size (about
1/ hours) or refrigerate overnite to  rise.  ~-----------+ Sauce
+-----------  Combine first 4 ingredients and simmer until thick, about
20  :       minutes, stirring often. Add herbs.  ~-----------+ Filling
+------------  Punch down dough and turn out on a floured board. Divide
dough into 2  balls, one slightly larger for the bottom. Roll larger
portion out to  fit a 12" round and 1" deep pizza pan  :       with a
slight overhang. Spread bottom with mozzeralla cheese,  / of the
mushrooms, / of the  :       green peppers and garlic. Sprinkle with
parmesan cheese. Roll  out the other portion and cover, folding in the
edges with  :       the bottom crust, pinching to make a standing rim.
Bake in a  preheated 450oF oven on the bottom rack for 7 minutes.
Remove from  oven, add tomato sauce, remaining mushrooms and  :      
vegetables. Sprinkle with the herbs and garlic. Return to  oven,
reducing heat to 400oF and bake an additional 25  :       minutes until
brown and set. If edges turn brown first, cover  with foil. Let stand
10 minutes before serving.  Source: "The Yankee Kitchen" 04-02-93 (#2)
[Stan]  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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