CHICAGO-STYLE DEEP-DISH PIZZA A spectacular one-dish meal! Serve this Italian inspired specialty with a tossed salad and beverage. Add your favorite toppings, if desired. Pizza Dough 3 1/4 to 3 3/4 cups all-purpose flour 2 1/4 teaspoons (1 packet) RED STAR® Active Dry or QUICK•RISE™ Yeast 1 1/2 teaspoons salt 1 1/4 cups water (120º to 130ºF) 3 tablespoons oil In large mixer bowl, combine 1 1/2 cups flour, yeast and salt; mix well. Add water and oil to flour mixture. Mix by hand until almost smooth. Gradually stir in enough remaining flour to make a soft dough. Knead on floured surface 3 to 4 minutes until dough is smooth and elastic. Cover dough; let rest 15 minutes. Pizza Sauce (or use 1 2/3 cups prepared pizza sauce) 8-ounce can tomato sauce 6-ounce can tomato paste 2 teaspoons sugar 1 1/2 teaspoons dried oregano (or 1 tablespoon fresh, chopped) 1 teaspoon parsley flakes (or 2 teaspoons fresh, chopped) 3/4 teaspoon basil (or 1 1/2 teaspoons fresh, chopped) 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon crushed red pepper Combine pizza sauce ingredients and simmer 10 to 15 minutes. Toppings 1 pound pork sausage 1 cup sliced mushrooms 1/3 cup diced green pepper 1/4 cup chopped onion 2 cups (8 ounces) shredded Mozzarella cheese In a large frying pan, lightly brown sausage; drain. Prepare other ingredients. Prepare Pizza On a lightly floured surface, roll dough to a 16-inch circle. Place in an oiled 14-inch round deep-dish pizza pan, pushing dough halfway up sides of pan. (The pizza could also be rolled to a 15- x 11-inch rectangle and placed in a 13- x 9- x 2-inch baking pan.) Cover; let rise in warm place until puffy, about 15 minutes. Spread pizza sauce over dough. Sprinkle sausage over sauce; arrange mushrooms, green pepper and onion over sausage. Sprinkle cheese on top. Bake at 425ºF for 20 to 25 minutes until edge is crisp and golden brown and cheese is melted.