Deep-Dish Pizza

Ingredients

Crust

• 1 (1/4 ounce) package active dry yeast
• 2/3 cup warm water
• 1 cup all-purpose flour
• 1/4 cup vegetable oil
• 1 cup whole wheat flour
• 1 tablespoon fresh basil, minced
• 1 tablespoon fresh oregano, minced
• 1 tablespoon fresh marjoram, minced
• 1 teaspoon garlic powder
• 1 teaspoon salt

Topping

• 2 cups mozzarella cheese, shredded
• 1 cup swiss cheese, shredded
• 1 cup cheddar cheese, shredded
• 2 large green peppers, chopped
• 1 1/2 cups onions, chopped
• 1 tablespoon fresh basil, minced
• 1 tablespoon fresh oregano, minced
• 1 tablespoon fresh marjoram, minced
• 1 tablespoon vegetable oil
• 1 cup parmesan cheese, shredded
• 8 plum tomatoes, seeded and chopped
• 1 (3 ounce) package pepperoni, sliced

Directions

1. 1

   In large mixing bowl, dissolve yeast in warm water.

2. 2

   Add all-purpose flour and oil; beat until smooth.

3. 3

   Add whole wheat flour, herbs, garlic powder and salt.

4. 4

   Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

5. 5

   Place in a greased bowl; turn once to grease top.

6. 6

   Cover and let rise in a warm place until doubled, about 45 minutes.

7. 7

   Punch dough down; roll into a 14-inch circle.

8. 8

   Transfer to a well-greased 10-inch ovenproof skillet, letting dough drape over the side.

9. 9

   Combine the mozzerella, Swiss and cheddar cheeses; sprinkle 1 cup over dough.

10. 10

    Set remaining cheese mixture aside.

11. 11

    In large skillet, saute green peppers, onions and herbs in oil until tender.

12. 12

    Spoon half of vegetables over cheese.

13. 13

    Layer with half of the Parmesan cheese and tomatoes.

14. 14

    Sprinkle with 2 cups of the reserved cheese mixture.

15. 15

    Layer with the remaining vegetables, Parmesan cheese and tomatoes.

16. 16

    Fold crust over filling toward center of skillet to form an edge.

17. 17

    Bake at 400 degrees for 30 minutes.

18. 18

    Sprinkle with pepperoni and remaining cheese mixture.

19. 19

    Bake 5 minutes longer or until crust is golden brown.

20. 20

    Let stand for 10 minutes before slicing.