Dough:
2 cups (284 gm) white bread flour
1 tsp (5ml) baking powder
1 tsp (5ml) dried yeast granules
1 tbsp (15ml) white sugar
1/3 cup (85 ml) plain yogurt
1/3 cup (85 ml) milk
2 tbsp (30 ml) olive oil
1 egg
1/2 tsp (3ml) salt
Filling:
5 ½ oz can tomato paste (156ml)
1 tbsp (15 ml) dried oregano
1 medium onion, cut into rings
1/2 green pepper, diced
1/2 red pepper, diced
5 - 6 Cremini mushrooms, sliced
1/2 pound (225 gm) ham, salami, or other deli meat, as desired
2 ripe medium tomatoes, sliced
4 large eggs beaten with 1/2 cup (125 ml) milk and black pepper to taste
14 ounces (400 gms) grated Mozzarella cheese
Parmesan cheese to taste
Prepare dough, using a bread machine, starting with the wet ingredients first, or by hand, as directed below. Add yeast to slightly warmed milk, salt and sugar, mix well and set aside. Mix together remaining dry ingredients on a large board and form a crater in the middle. Put remaining liquid ingredients into this crater along with the yeast mixture and carefully combine to form a dough. Knead very well and set aside for 90 minutes. Line 13"x2" (33cmx5cm) ovenproof dish with the dough.
Spread a layer of tomato paste, then oregano, onions, half of the peppers, mushrooms and tomatoes. Follow this with the layers of meat, more peppers and half of the grated cheese. Pour the egg mixture evenly over the filling and then add the rest of the cheese. Top with grated Parmesan cheese.
Bake at 375°F or 190°C for 20 minutes, then reduce oven temperature to 350°F or 180°C for a further 20 minutes until crust and top is golden and interior (egg mixture) is firm.