Deep-Dish Pizza

INGREDIENTS: 3-1/2 cups all-purpose flour 1/4 cup cornmeal 1 package (1/4 ounce) quick-rise yeast 1-1/2 teaspoons sugar 1/2 teaspoon salt 1 cup water 1/3 cup olive oil

TOPPINGS: 6 cups (24 ounces) shredded part-skim mozzarella cheese, divided 1 can (28 ounces) Hunt’s® Diced Tomatoes, well drained 1 can (8 ounces) tomato sauce 1 can (6 ounces) tomato paste 1/2 teaspoon salt 1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper 48 slices pepperoni 1 pound bulk Italian sausage, cooked and crumbled 1/2 pound sliced fresh mushrooms 1/4 cup grated Parmesan cheese

DIRECTIONS: In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.

Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese. In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni, mushrooms, 1 cup mozzarella and 2 tablespoons Parmesan cheese.

Cover and bake at 450° for 35 minutes. Uncover; bake 5 minutes longer or until lightly browned. Yield: 2 pizzas (8 slices each). Note: Two 9-in. springform pans may be used in place of the skillet. Place pans on baking sheets. Run knife around edge of pan to loosen crust before removing sides.