CRUST:

1 pkg. yeast
1 c. warm water
3 1/2 c. flour
1 tbsp. olive oil
1 tsp. salt

FILLING:

1 lb. sausage
2 cloves garlic
1 1/2 tbsp. oregano
1 tbsp. basil
2 (6 oz.) cans tomato paste
2 (10 oz.) pkg. Mozzarella cheese
1 (6 oz.) mushrooms

Soften yeast in water. Beat in 1 1/2 cup flour. Mix in oil and salt. Stir in remaining flour. Knead until smooth and elastic, 12 minutes. Place in oiled bowl for 1 hour. Bake crusts about 5 minutes in 425 degree oven before adding filling. Spread 1 can tomato paste (each) and sausage mixture. Then cheese. Bake at 425 degrees for 20 to 25 minutes.