Filled Pizza

I'd probably sub canned sauce (pizza or spaghetti) for the make your own. Unless my tomatoes ever get ripe, then I'll use my home made canned...

Filled Pizza

Dough
1 envelope dry active yeast
1 teaspoon salt
1 cup lukewarm water
2 3/4 cups flour
2 tablespoons vegetable oil

Sprinkle yeast on warm water, letting stand until dissolved. Add oil,
salt and 1/2 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 plastic wrap and
let rise in a warm place until double in size (about 1/ hours) or
refrigerate overnight to rise.

Sauce
3 pounds plum tomatoes, chopped, or 1 (28 ounce) can tomatoes
2 tablespoons olive oil
Oregano, to taste
3 ounces tomato paste
Basil, to taste
2 garlic cloves, chopped
Parsley, to taste

Combine first 4 ingredients and simmer until thick, about 20 minutes,
stirring often. * Add herbs.

Filling
1 pound mozzarella cheese, shredded
1 cup onion, sliced
2 cups (8 ounces) mushrooms, sliced
2 garlic cloves, chopped
1 cup green bell peppers, sliced
2 ounces Parmesan cheese, grated

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-inch round and 1-inch deep pizza pan with a slight overhang.

Spread bottom with mozzarella cheese, 1/2 of the mushrooms, 1/2 of the
green peppers and garlic. Sprinkle with Parmesan cheese.

Roll out the other portion of dough and cover, folding in the edges
with the bottom crust, pinching to make a standing rim. Bake in a
preheated 450 degree F 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 400 degrees F and bake an additional 25 minutes until
brown and set. If edges turn brown first, cover with foil.

Let stand 10 minutes before serving.