This recipe comes from Taste of Home
3 - 3 1/2 cups flour
1 pkg (1/4 ounce) active dry yeast
1/2 tsp salt
1 1/3 cups warm water (120 to 130 degrees)
1 lb bulk Italian sausage
1 sweet red pepper, diced
1 green pepper, diced
1 onion, diced
4 cups (16 oz) shredded Mozzarella cheese
1 tbsp water
2 tbsp grated Parmesan cheese
2 tbsp minced fresh parsley
1/2 tsp oregano leaves
1/8 tsp garlic pwd
In a large bowl, combine 2 cups flour, yeast and salt. Add warm water; mix well. Add enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.
In a skillet, cook sausage until no longer pink; remove with a slotted spoon and set aside. In the drippings, saute the peppers and onion until tender; drain. Press half the dough onto the bottom and 1/2 inch up the sides of a greased 15 x 10 x 1" jelly roll pan. Spread sausage evenly over the crust. Top with peppers and onion. sprinkle with the Mozzarella cheese.
Roll out remaining dough to fit pan; place over cheese and seal edges. In a small bowl, combine the egg and water. Add the Parmesan cheese, parsley, oregano and garlic pwd; mix well. Brush over dough. Cut slits in top. Bake 400 degrees for 20-25 minutes or until golden brown. Cut into squares.