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1
Crust: Dissolve sugar and yeast in warm water in a small bowl; let stand 5 minutes.
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2
Place flour, cornmeal, and salt in a food processor, and pulse 2 times or until blended.
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3
With processor on, slowly add yeast mixture and oil through food chute; process until dough forms a ball.
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4
Process for 1 additional minute.
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5
Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times.
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6
Place the dough in a bowl coated with cooking spray, turning dough to coat top.
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7
Cover the dough, and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.
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8
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
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9
Add bell pepper, onion and crushed garlic, and saute for 5 minutes.
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10
Add mushrooms, sausage dried oregano, and salt; saute 3 minutes or until tender.
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11
Remove from heat; let cool.
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12
Punch dough down; cover and let rest for 5 minutes.
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13
Divide dough in half.
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14
Roll each half of dough into an 11-inch circle on a lightly floured surface.
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15
Place the dough into 2 (9-inch) round cake pans coated with cooking spray and each sprinkled with 1 tablespoon cornmeal; press dough up sides of pan.
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16
Cover and let rise 20 minutes or until puffy.
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17
Spread half of vegetable mixture over each prepared crust, and top each with half of the crushed tomatoes.
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18
Sprinkle cheeses evenly over pizzas.
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19
Bake at 475degrees F for 15 minutes.
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20
Reduce oven temperature to 375 degrees, and bake an additional 15 minutes.
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21
Cut each pizza into 8 wedges.
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22
Garnish with oregano sprigs, if desired.
