Broccoli Deep Dish Pizza

Broccoli Deep Dish Pizza

(from The Victory Garden Cookbook by Marian Morash)
1 pkg dry yeast
1 1/3 c warm water (110 to 115 degrees)
1 t sugar
3 1/2 c unbleached flour
1 c cake flour
1 1/2 t salt
1 c plus 2 T olive oil
3 t minced garlic
(1) 15-oz can tomato sauce
(1) 12-oz can tomato paste
2 t oregano
2 t basil
2 c sliced mushrooms
Salt and pepper
1 lb Italian sausage (hot or sweet)
1/2 t crushed fennel seeds
2 T butter
8 c blanched, roughly chopped broccoli
1 T shortening
3 1/2 c grated mozzarella cheese
1/2 c grated Parmesan cheese
Dissolve yeast in warm water; stir in sugar. Combine flours and salt,
and gradually add the dissolved yeast and 1/4 cup of the oil. Knead
until the texture is smooth. Put in a large bowl, cover with plastic
wrap, and let rise until triple in bulk (2-3 hours).
Meanwhile, prepare the fillings. Heat 1/4 cup of the oil in a saute
pan, add 2 t garlic, and cook for 30 seconds (without browning.) Stir
in the tomato sauce and paste, simmer until thickened. Stir in basil
and oregano, set aside to cool.
Head 2 T of the oil and saute the mushrooms until lightly browned and
the liquid is evaporated. Season to taste, and set aside to cool.
Remove and discard the casings from sausage, crumble and add the
sausage to the pan along with fennel. Cook thoroughly, remove and
cool. Heat the butter and 2 T of the oil; at 1 t of garlic and stir
for 30 seconds. Stir in the broccoli until coated well and any liquid
is evaporated. Season to taste; set aside.