Stuffed-To-The-Gills Pizza

• 1-1/2 cups water (70u0b0 to 80u0b0)
• 2 teaspoons salt
• 2 teaspoons sugar
• 2 teaspoons olive oil
• 5 cups all-purpose flour
• 4 teaspoons active dry yeast
• 1 can (8 ounces) tomato sauce
• 3 tablespoons tomato paste
• 1 garlic clove, minced
• 1 teaspoon Italian seasoning
• Dash crushed red pepper flakes
• 1/2 pound Italian sausage, cooked and crumbled
• 1/4 pound hard salami, diced
• 30 slices pepperoni
• 1/2 cup chopped red onion
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded mozzarella cheese, divided
• 1 plum tomato, diced

1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes or mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface and punch down; divide in half. Roll one portion into a 13-in. circle. Place on a greased 14-in. pizza pan.
2. In a bowl, combine the tomato sauce, tomato paste, garlic, Italian seasoning and pepper flakes. Spread 3/4 cup over dough to within 1 in. of edge. Sprinkle with the sausage, salami, pepperoni, onion, 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
3. Roll the remaining dough into a 12-1/2-in. circle. Place over the pizza; seal edges. Cut four slits in top. Spread with the remaining sauce. Bake at 375u0b0 for 35 minutes. Sprinkle with diced tomato and remaining cheese. Bake 5-10 minutes longer or until golden brown.

water, salt, sugar, olive oil, flour, active dry yeast, tomato sauce, tomato paste, garlic, italian seasoning, red pepper, italian sausage, hard salami, pepperoni, red onion, cheddar cheese, mozzarella cheese, tomato

Taken from www.tasteofhome.com/recipes/stuffed-to-the-gills-pizza/ (may not work)