Deep dish sausage pizza My grandma’s pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. From Michele Madden of Washington Court House Ohio.

Ingredients 

1 package (1/4 ounce) active dry yeast

2/3 cup warm water (110° to 115°)

1-3/4 to 2 cups all-purpose flour

1/4 cup vegetable oil

1 teaspoon each dried oregano, basil, marjoram

1/2 teaspoon garlic salt

1/2 teaspoon onion salt

TOPPINGS:

4 cups (16 ounces) shredded part-skim

mozzarella cheese, divided

1 large onion, chopped

2 medium green peppers, chopped

1/2 teaspoon each dried oregano, basil, marjoram

1 tablespoon olive oil

1 cup grated Parmesan cheese

1 pound bulk pork sausage, cooked and drained

1 can (28 ounces) diced tomatoes, well

drained

2 ounces sliced pepperoni

Method

In a mixing bowl, dissolve yeast in water. 

Add 1 cup flour, oil and seasonings; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; roll into a 15-in. circle. Transfer to a greased 12-in. ovenproof skillet, letting dough drape over edges. Sprinkle with 1 cup mozzarella.

In another skillet, saute onion, green peppers and seasonings in oil until tender; drain. Layer half of the mixture over crust. 

Layer with half of the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella.

Repeat layers. Fold crust over to form an edge. Bake for 400° for 20 minutes.

Sprinkle with pepperoni and remaining mozzarella. 

Bake 10-15 minutes longer or until crust is browned. Let stand 10 minutes before slicing. Yield: 8 slices.