Chicago Deep-Dish Pizza With Mushrooms, Peppers, and Onions

Chicago Deep-Dish Pizza With Mushrooms, Peppers, and Onions
==========================================================Deep-Dish Pizza Dough
1 tablespoon olive oil
1-1/2 cups chopped green pepper
1-1/2 cups chopped onion
1 clove garlic, crushed
2-1/2 cups sliced mushrooms
2 teaspoons dried oregano
1/4 teaspoon salt
1-1/2 cups canned crushed tomatoes
1-1/4 cups (5 ounces) shredded reduced-fat Monterey Jack cheese
3/4 cup (3 ounces) shredded provolone cheese

Deep Dish Pizza Dough*

1 teaspoon sugar
1 package active dry yeast
1 cup warm water (105° to 115°)
2-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon salt
1 tablespoon olive oil
Vegetable cooking spray
2 tablespoons yellow cornmeal

Preparation
Combine first 3 ingredients in a small bowl, and let stand 5 minutes. Position knife blade in food processor bowl; add flour, 1/2 cup cornmeal, and salt, and pulse 2 times or until blended. With processor running, slowly add yeast mixture and oil through food chute, and process until dough forms a ball. Process 1 additional minute.

Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Punch dough down; cover and let rest 5 minutes. Divide dough in half; roll each half into an 11-inch circle on a lightly floured surface. Coat 2 (9-inch) round cake pans with cooking spray, and sprinkle each with 1 tablespoon cornmeal. Place dough in prepared pans; press dough up sides of pans. Cover and let rise 20 minutes or until puffy. Top and bake according to recipe directions.

Yield 2 (9-inch) deep-dish pizza crusts.

Prepare Deep-Dish Pizza Dough, and set aside.

Heat oil in a large nonstick skillet over medium heat. Add pepper, onion, and garlic, and sauté 5 minutes. Add mushrooms, oregano, and salt; sauté 3 minutes or until tender. Remove from heat; cool.

Spread half of tomatoes over each prepared crust, and top each with half of
vegetable mixture. Sprinkle Monterey Jack cheese and provolone cheese evenly over pizzas.

Bake at 475° for 15 minutes. Reduce oven temperature to 375°, and bake 15
additional minutes.

Cut each pizza into 8 wedges.

Yield 8 servings