Filled Pizza

• 1 package yeast, active dry
• 1 cup water luke-warm
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 2 3/4 cups flour, all-purpose
• 3 pounds italian plum (roma) tomatoes
• 28 ounces tomatoes
• 3 ounces tomato paste
• 2 each garlic cloves
• 2 tablespoons olive oil
• 1 pound mozzarella cheese
• 8 ounces mushrooms sliced
• 1 cup green bell peppers
• 1 cup onions sliced
• 2 each cloves chopped
• 2 ounces parmesan, parmigiano-reggiano cheese, grated grated

1. Sprinkle yeast on warm water, letting stand until dissolved.
2. Add oil, salt and / of the flour, beating well.
3. Gradually add more flour to form a soft dough.
4. Turn out dough on a floured board.
5. Knead until smooth and elastic, about 10 minutes.
6. Place in a greased bowl, turning to coat.
7. Cover with saran wrap and let rise in a warm place until : double in size (about 1/ hours) or refrigerate overnite to rise.
8. Combine first 4 ingredients and simmer until thick, about 20, minutes, stirring often.
9. Add herbs.
10. Punch down dough and turn out on a floured board.
11. Divide dough into 2 balls, one slightly larger for the bottom.
12. Roll larger portion out to fit a 12 inchround and 1inch deep pizza pan with a slight overhang.
13. Spread bottom with mozzeralla cheese, of the mushrooms, of the green peppers and garlic.
14. Sprinkle with parmesan cheese.
15. Roll out the other portion and cover, folding in the edges with the bottom crust, pinching to make a standing rim.
16. Bake in a preheated 450F (230C) oven on the bottom rack for 7 minutes.

yeast, water, vegetable oil, salt, flour, italian plum, tomatoes, tomato paste, garlic, olive oil, mozzarella cheese, mushrooms, green bell peppers, onions, parmesan

Taken from recipeland.com/recipe/v/filled-pizza-46931 (may not work)