This is a Taste of Home recipe.
3 - 3 1/2 cups flour
1 pkg active dry yeast
1/2 tsp salt
1 1/3 cups warm water (120 - 130 degrees)
1 pound bulk Italian sausage
1 red pepper, diced
1 green pepper, diced
1 onion, diced
4 cups (16 oz) shrd Mozzarella cheese
1 tbsp water
2 tbsp Parmesan cheese
2 tbsp minced fresh parsley
1/2 tsp oregano
1/8 tsp garlic pwd
In a large bowl, combine 2 cups of the four, yeast and salt. Add warm water; mix well. Add enough of the 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 the 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" up the sides of a greased 15 x 10 " jelly roll pan. Spread sausage evenly over the crust. Top with peppers and onion. Sprinkle with cheese.
Roll out remaining dough to fit the pan; place over cheese and seal the edges. In a small bowl, beat 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.