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Deep Dish Pizza
by Abbi Perets


Topping:

1 16 oz. can whole tomatoes, drained and chopped
1 Tbsp. minced onion
1 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic salt or powder
1 small green pepper, sliced
1 4 oz. can mushroom stems and pieces
2 cups grated mozzarella cheese

Dough:

1 package yeast
1 cup warm water
1 tsp. sugar
1 tsp. salt
2 Tbsp. oil
2 1/2 cups all purpose flour
directions
To prepare the topping, mix the tomato, onion and spices. Allow to cool. Place in a 1-gallon freezer bag. Place the sliced green peppers in a bag and the mozzarella in a bag also. Store the canned mushrooms until you prepare the pizza. Freeze the peppers and cheese together so that they are easy to find.

To prepare the pizza, thaw the peppers and cheese in the refrigerator overnight. Prepare your dough by dissolving the yeast in the warm water. Add the other dough ingredients and beat vigorously for 20 strokes. Let the dough rest for 5 minutes. Oil a 9x13 baking dish and press the dough over the bottom and up the sides, until it reaches all the edges. Cover the dough with the meat mixture, peppers, mushrooms and then the cheese. Bake at 425°F for 20 to 25 minutes.

suggestions
Serve with a large green salad.

Read our Once a Month Cooking article here.