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1
If using the breadmaker, place the wet ingredients in the pan, followed by the dry ingredients; set to dough cycle and allow to run.
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2
If not using the breadmaker, dissolve the yeast in lukewarm water.
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3
Add shortening, sugar and salt.
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4
Stir in 2 cups flour.
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5
Add enough more flour to form a soft dough.
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6
Turn dough onto lightly floured board; knead until smooth and elastic, working in more flour as needed.
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7
Divide dough into thirds; cover and set one third to the side.
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8
Roll the remaining two-thirds into a 14 inch circle.
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9
Brush a 12 inch, two-inch deep pizza pan lightly with oil.
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10
Press dough evenly over bottom and up the sides of the pan.
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11
Remove the sausage from the casing and crumble into the crust (it doesn't need precooking).
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12
Saute onion and green pepper in 1 tablespoon of oil until tender.
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13
Stir in salt; sprinkle vegetables over the sausage.
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14
Top with mozzarella cheese and mushrooms.
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15
For the topping, saute tomatoes and spices for ten minutes, breaking up the tomatoes with a fork.
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16
Roll out remaining one-third of dough into a 12 inch circle.
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17
Set over the filling in the pan.
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18
Crimp edges of top and bottom crust together to seal well.
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19
Prick the top crust all over with a fork.
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20
Spread tomato sauce over the top and sprinkle with parmesan.
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21
Bake at 425F for 45 minutes, or until crust is golden.
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22
Let stand ten minutes before serving.
