• 1 pizza dough (see recipe)
• 3 tablespoons olive oil
• 1/4 pound ground sweet sausage
• 3 medium thinly sliced green peppers
• 2 medium white onions cut in half and thinly sliced
• 4 cloves minced garlic
• 6 ounces thinly sliced provolone cheese
• 8 ounces shredded mozzarella
• 1/2 cup tomato sauce
• 1/4 cup grated parmesan cheese
• Coarse cornmeal

Preheat your CBO oven as instructed in the "User’s Manual."

Heat 1 tablespoon of olive oil over medium–high heat in a large skillet, add the ground sausage and cook until brown. Transfer sausage to a bowl. Add the remaining olive oil to the skillet and heat. Saut√© peppers, onions and garlic until tender. Remove from heat and set aside. Divide dough in half, then roll one to 2 inches wider than a deep-dish pizza pan. Place dough on the bottom and up the sides of the pan. Bake the dough for about 4 minutes until it just begins to crisp. Remove from the oven and layer the bottom with provolone cheese followed by mozzarella, peppers, onions and sausage. Roll out second dough portion to same size as the first round and place over the cheese, peppers, onions and sausage. Seal the edges together with your fingers, being sure to create a well in the dough to allow for tomato sauce, and then trim away any excess. Slit the top of the crust to allow steam to vent during baking. Add tomato sauce in an even layer over the dough and spread parmesan cheese lightly over the sauce. Bake until crust is golden brown and sauce is bubbling. Remove and let sit for 5 minutes.