Crust:
1/4 cup shortening
1-1/2 tablespoons sugar
2-1/4 teaspoons salt
1-1/2 packages active dry yeast
1/2 cup lukewarm water
3/4 cup yellow cornmeal
3 to 3-1/2 cups flour
Oil

Filling:
1 can (28 ounces) Italian-style tomatoes
2 tablespoons oil
1 small onion, chopped
1 small green pepper, chopped
1 clove garlic, minced
3/4 teaspoon oregano
1/2 teaspoon each: fennel seed, salt
1/4 teaspoon pepper
1 can (4 ounces) sliced mushrooms, drained
1 pound mild Italian sausage
1 package (10 ounces) mozzarella cheese, thinly sliced
1/3 cup grated parmesan cheese

Heat 1 cup water, shortening, sugar, and salt until shortening melts; cool to lukewarm. Soften yeast in 1/2 cup lukewarm water. Combine yeast and shortening mixtures in large bowl. Add cornmeal. Add 2 cups flour; beat well. Stir in enough additional flour to make a soft dough. Turn onto a lightly floured board; knead until smooth and elastic, working in more flour as needed. Brush a round,12-inch pizza pan (at least 2 inches deep) with oil. Press dough evenly over bottom and up sides of pan. Bake at 425 degrees (F) 5 minutes.

Drain tomatoes in colander; chop tomatoes and return to colander; set aside to drain. In 2
tablespoons oil, saute onion, green pepper, garlic, and spices until onion and green pepper are tender. Stir in well-drained tomatoes and mushrooms; cook lightly. Remove from heat.

Remove sausage from casing; crumble into pizza crust (it need not be cooked beforehand). Arrange mozzarella slices over sausage. Top with tomato mixture; sprinkle with parmesan cheese. Bake at 425 degrees (F) 45 minutes or until crust is golden brown. Let stand 5 minutes before serving.