-----------------------------------DOUGH-----------------------------------
      1 pk Dry Active Yeast

      1 c  Water, luke-warm

      2 tb Oil

      1 ts Salt

  2 3/4 c  Flour

-----------------------------------SAUCE-----------------------------------
      3 lb Plum Tomatoes (chopped) -or-

     28 oz Tomatoes (can)

      3 oz Tomato Paste

      2    Garlic Cloves, chopped

      2 tb Olive Oil

           Oregano to taste
           Basil to taste
           Parsley to taste
----------------------------------FILLING----------------------------------
      1 lb Mozzarella Cheese, shredded

      8 oz Mushrooms, sliced (2 cups)

      1 c  Green Peppers, sliced

      1 c  Onion, sliced

      2    Garlic Cloves, chopped

      2 oz Parmesan Cheese, grated

  ~-----------+ Dough +------------
      * Sprinkle yeast on warm water, letting stand until dissolved.
        Add oil, salt and / of the flour, beating well.
        Gradually add more flour to form a soft dough.
      * Turn out dough on a floured board.
        Knead until smooth and elastic, about 10 minutes.
      * Place in a greased bowl, turning to coat.
        Cover with saran wrap and let rise in a warm place until
  :       double in size (about 1/ hours) or refrigerate overnite to rise.
  ~-----------+ Sauce +-----------
      * Combine first 4 ingredients and simmer until thick, about 20
  :       minutes, stirring often.
      * Add herbs.
  ~-----------+ Filling +------------
      * Punch down dough and turn out on a floured board.
        Divide dough into 2 balls, one slightly larger for the bottom.
        Roll larger portion out to fit a 12" round and 1" deep pizza pan
  :       with a slight overhang.
      * Spread bottom with mozzeralla cheese, / of the mushrooms, / of the
  :       green peppers and garlic. Sprinkle with parmesan cheese.
      * Roll out the other portion and cover, folding in the edges with
  :       the bottom crust, pinching to make a standing rim.
      * Bake in a preheated 450oF oven on the bottom rack for 7 minutes.
        Remove from oven, add tomato sauce, remaining mushrooms and
  :       vegetables.
        Sprinkle with the herbs and garlic.
      * Return to oven, reducing heat to 400oF and bake an additional 25
  :       minutes until brown and set.
        If edges turn brown first, cover with foil.
        Let stand 10 minutes before serving.
  Source: "The Yankee Kitchen" 04-02-93 (#2) [Stan]