EDDIE'S DEEP-DISH PIZZA

21 to 26 ounces homemade pizza dough or 3 10-ounce tubes refrigerated pizza dough
3 oz. Italian bulk sausage (about 1/3 cup uncooked)
15 slices of pepperoni
1/2 cup sliced fresh mushrooms
1/2 cup green pepper strips
1/2 cup diced onions
1/2 cup plus 2 tbsp. pizza sauce
1 1/2cups shredded Provolone cheese

Grease a 11/2-inch-deep, 91/2-inch-round baking pan. Roll out 11/2 tubes of the dough (about 15 ounces) to a 12-inch circle. Fit into the pan, smoothing dough over the bottom and up the sides. Some dough should hang over edge. Gently fry the sausage in a skillet until it is no longer pink. Drain and spread over crust. Scatter pepperoni slices over the sausage. Add mushrooms, green peppers and onions. Spread 6 tablespoons of pizza sauce over the filling. Top with 3/4 cup of the cheese. Roll out 1 tube of dough (10 ounces) to a 10-inch circle. Place on top of pie. Press the top and bottom edges together to seal. Fold inward to form a crust. Cut several slits in top of pie to allow steam to escape. Bake in a preheated, 500-degree oven for 10 minutes, or just until crust begins to brown. Remove from oven and top with remaining 4 tablespoons sauce and 3/4 cup cheese. Return to oven for 6 to 8 minutes. Cut into wedges and serve. Makes 2 to 3 servings.