Chicago Style Deep Dish Pizza

I think I have found a theme…deep dish pizza recipes.
The recipe for the pizza dough is made in a food processor, but you can make it in your bread machine or whatever method you prefer.

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

1 tablespoon olive oil
1-1/2 cups chopped green pepper
1-1/2 cups chopped onion
1-8 ounce can black olives-halved lengthwise
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 mozzerella cheese
3/4 cup (3 ounces) shredded provolone cheese
1/2 cup grated parmesan cheese

Dough (Food Processor method):
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 mozzerella cheese and provolone cheese, then olive halves evenly over pizzas. Sprinkle parmesan cheese over top of pizza.*

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

Cut each pizza into 8 wedges.

*Note: If you prefer you can sprinkle the parmesan cheese over the mozzerella and provelone cheeses and then add olives.