Directions

• 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, cook and stir mushrooms in 2 teaspoons oil over
• medium-high heat until tender. In a small bowl, mix the tomatoes,
• tomato sauce, tomato paste, garlic and seasonings.
• Generously grease a 13-in. x 9-in. baking pan or dish with the
• remaining 2 teaspoons oil. Punch dough down. Roll out into a 15-in.
• x 11-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
• other use or use 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. Yield: 12 servings.