Broccoli Deep Dish Pizza

1 pkg dry yeast

1 1/3 c warm water (110 to 115 degrees)

1 t sugar

3 1/2 c unbleached flour

1 c cake flour

1 1/2 t salt

1 c plus 2 T olive oil

3 t minced garlic

(1) 15-oz can tomato sauce

(1) 12-oz can tomato paste

2 t oregano

2 t basil

2 c sliced mushrooms

Salt and pepper

1 lb Italian sausage (hot or sweet)

1/2 t crushed fennel seeds

2 T butter

8 c blanched, roughly chopped broccoli

1 T shortening

3 1/2 c grated mozzarella cheese

1/2 c grated Parmesan cheese

Dissolve yeast in warm water; stir in sugar. Combine flours and salt,

and gradually add the dissolved yeast and 1/4 cup of the oil. Knead

until the texture is smooth. Put in a large bowl, cover with plastic

wrap, and let rise until triple in bulk (2-3 hours).

Meanwhile, prepare the fillings. Heat 1/4 cup of the oil in a saute

pan, add 2 t garlic, and cook for 30 seconds (without browning.) Stir

in the tomato sauce and paste, simmer until thickened. Stir in basil

and oregano, set aside to cool.

Head 2 T of the oil and saute the mushrooms until lightly browned and

the liquid is evaporated. Season to taste, and set aside to cool.

Remove and discard the casings from sausage, crumble and add the

sausage to the pan along with fennel. Cook thoroughly, remove and

cool. Heat the butter and 2 T of the oil; at 1 t of garlic and stir

for 30 seconds. Stir in the broccoli until coated well and any liquid

is evaporated. Season to taste; set aside.

When the dough has risen, punch down. Cut off about 2/5 of it and set

aside. Grease a 14 x 1 1/2" deep-dish pizza pan with the shortening.

On a floured board, rool out 3/5 of the dough to a 20" circle. Fit to

the pan, letting the exess dough hang over the side. Brush the dough

with 1 T of the oil; sprinkle with salt. Sprinkle 1 c of the

mozzarella over the dough. Spread the tomato sauce across the cheese,

spread the mushrooms over the tomatoes, and cover with 1 c of

mozzarella. Roll out the remaining dough to approximately a 14"

circle. Brush the sides of the dough inside the pan with water. Fit

the 14" round into the pan. Press edges (pull if necessary) against

the moustened dough to seal it. Trim the overhanging dough to 1/2" and

wet it again. Fold inward and crimp to form a raised rim around the

pan edge. Cut a steam vent in the top layer of the dough, and brush

with 1 T of the oil. Spread the sausage across the dough and cover

with the broccoli. Combine the remaining cheeses and sprinkle across

the broccoli; drizzle with 1/4 c of oil. Bake in a preheated 425

degree oven for 30-40 minutes. Freezes well.

Ideas: put the broccoli and sausage on the lower layer, and the

tomatoes and mushrooms on the top layer. This way the broccoli stays

moist.

For a vegetarian pizza, replace the sausage with 4 c sliced onions,

lightly browned in 2 T oil. Or, you can keep the sausage and add the

onions anyway.