Ingredients
1 package (1/4 ounce) active dry yeast1-1/3 cups warm water (110° to 115°), divided1/2 teaspoon salt3 to 3-1/2 cups all-purpose flour1 pound bulk Italian sausage1 medium sweet red pepper, diced1 medium green pepper, diced1 large onion, diced4 cups shredded part-skim mozzarella cheese1 large egg1 tablespoon water2 tablespoons grated Parmesan cheese2 tablespoons minced fresh parsley1/2 teaspoon dried oregano1/8 teaspoon garlic powder
Preparation
In a large bowl, dissolve yeast in 1/2 cup warm water. Add the salt, remaining water and 2 cups flour. Beat until smooth. 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.
Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink; remove with a slotted spoon and set aside. In drippings, saute peppers and onion until tender; drain.
Press half of the dough onto the bottom and 1/2 in. up the sides of a greased 15x10x1-in. baking pan. Spread sausage evenly over crust. Top with peppers and onion. Sprinkle with mozzarella cheese. Roll out remaining dough to fit pan; place over cheese and seal edges.
In a small bowl, beat egg and water. Stir in remaining ingredients. Brush over dough. Cut slits in top. Bake 20-25 minutes or until golden brown. Cut into squares.
