Deep Dish Sausage Pizza

I felt like trying a new recipe tonight. Stephen says it is a "keeper". I had no clue that a deep dish pizza was so deep. It's almost as deep as a pie! And the diced tomatoes instead of a sauce were really tasty. The recipe is from 2000 Taste of Home Annual Recipes, page 90. I grouped things in a way that made more sense to me.

Crust:
1 tablespoon active dry yeast
2/3 cup warm water
1 3/4 to 2 cups all-purpose flour
1/4 cup vegetable oil
1 teaspoon each dried oregano, basil and marjoram
1/2 teaspoon garlic salt
1/2 teaspoon onion salt

Toppings:
4 cups shredded mozzarella, divided
1 large onion, chopped
2 medium green peppers, chopped
1/2 teaspoon each dried oregano, basil and marjoram
1 tablespoon olive or vegetable 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

In a mixing bowl, dissolve yeast in water. Add flour, oil and seasonings; beat until smooth. Add enough remaining flour to form a soft dough. Knead until smooth and elastic. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

In a skillet, saute onion, green peppers and spice in oil until tender.

Roll out dough into a 15-inch circle. Transfer to a well-greased 12-inch heavy ovenproof skillet, letting dough drape over the edges.

Layer the following on the dough:

1 cup mozzarella cheese
1/2 of onion & pepper mixture
1/2 of Parmesan cheese
1/2 of cooked sausage
1/2 of tomatoes
2 cups mozzarella cheese
1/2 of onion & pepper mixture
1/2 of Parmesan cheese
1/2 of cooked sausage
1/2 of tomatoes

Fold crust over to form an edge. Bake at 400 degrees for 20 minutes. Sprinkle with pepperoni and remaining 1 cup mozzarella cheese. Bake 10-15 minutes longer or until crust is browned. Let stand 10 minutes before slicing. YIELD: 8 slices