Chicago Deep Dish Pizza

Ingredients:
1 loaf frozen Italian bread dough, thawed
1 1/2 lbs. mild Italian sausage, casing removed
2 1/2 c. sliced fresh mushrooms
1 1/2 c. thinly sliced onion
1 c. coarsely chopped green pepper
2 lg. garlic cloves, crushed
2 1/4 c. (3 cans, 8 oz. each) pizza sauce
1 1/4 tsp. Italian seasoning
1/4 tsp. pepper
1 1/2 c. (6 oz.) shredded mozzarella cheese
1 1/2 c. (6 oz.) shredded provolone cheese
1 c. canned Italian plum tomatoes, chopped, drained
Cornmeal

Directions:
Let bread dough rise at room temperature in a buttered bowl, covered with a towel, about 1 1/2 hours or until double in volume.  Meanwhile, cook sausage, mushrooms, onion, green pepper and garlic in a large skillet until sausage is brown and crumbly; drain off excess fat.  Stir in pizza sauce and seasonings.  Simmer, uncovered, 15 minutes.  Cool.  Press dough into a 12 inch deep pizza pan that has been buttered and lightly dusted with cornmeal.  Spoon in filling.  Sprinkle with combined cheeses.  Let stand 15 minutes.  Preheat oven to 425 degrees.  Bake for 15 minutes.  Garnish with pieces of plum tomatoes.  Return to the over for 5-10 minutes or until crust is golden.  Let stand 5 minutes before serving.

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