CRUST:

3 to 3 1/2 c. flour, divided
1 pkg. rapid rising yeast
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1 tsp. sugar
1 1/4 tsp. pepper
1 c. warm water
3 tbsp. oil
1 egg, lightly beaten

TOPPING:

3 tbsp. grated Parmesan cheese
1 (15 1/2 oz.) jar plain spaghetti sauce
1 med. onion, thinly sliced
1 (8 oz.) pkg. part-skim Mozzarella cheese, grated
20 slice (each 1/8 inch thick) pepperoni
1/2 tsp. oregano

Make pizza crust. In a large bowl, combine 1 1/2 cups of the flour, yeast, Parmesan cheese, salt, sugar and pepper. Add warm water and oil, and blend until moistened. Using an electric mixer, beat batter for 3 minutes at medium speed. Stir in enough of the remaining 2 cups of flour to make a firm dough. Turn dough out onto a large floured board. Knead 3-5 minutes.

When dough is smooth and elastic, roll it out into a circle about 10 inches in diameter on a 12x17 inch rectangle. Lightly brush top of dough with beaten egg.

Flip over (egg side down) into a generously greased deep dish pan, 14 inches in diameter or 10 1/2 x 15 1/2 inch jelly roll pan. Push dough halfway up sides of pan to form high edges. Cover pan with damp paper towels. Set in a warm place and let the dough rise for 15 minutes. Preheat oven to 425 degrees.

For the topping, sprinkle Parmesan cheese over dough in pan. Next spread spaghetti sauce evenly over dough, and top with onions. Cover onions with Mozzarella cheese. Top with pepperoni and oregano. Bake 20 to 25 minutes or until edges are lightly golden and cheese is melted. Serves 6 to 8.