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Ingredients:

• Dough
  • 3/4 cup sourdough starter (recipe follows)
  • 2-1/2 to 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 envelope Fleischmann's RapidRise Yeast
  • 2 teaspoons salt
  • 3/4 cup water
  • 2 tablespoons peanut oil

• Topping
  • 1 (6-ounce) can tomato paste
  • 1/2 cup water
  • 1/4 cup peanut oil
  • 1 teaspoon crushed dried oregano leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1 cup sliced fresh mushrooms
  • 2/3 cup sliced green pepper
  • 1/4 cup grated Romano cheese
  • 1/4 cup grated Parmesan cheese
  • 2-1/2 cups shredded mozzarella cheese

Directions:

Stir sourdough starter before measuring. Measure out 3/4 cup and bring to room temperature.

In large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water and peanut oil until very warm (120 to 130 F). Gradually add water mixture and starter to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Meanwhile, combine tomato paste, water, peanut oil, oregano, salt, garlic powder, and ground pepper. Stir to blend.

Divide dough in half. Roll each half to 12-inch circle. Place on greased pizza pans; form a standing rim by pinching the edge of the dough. Prick with fork; let rest 10 minutes.

Par bake at 450 F for 7 minutes. Remove from pans; place on wire racks. Spread tomato mixture evenly on each pizza crust. Sprinkle with mushrooms, green pepper, and cheeses. Bake on wire rack at 450 F for 10 minutes. Serve warm.

Sourdough Starter:

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 envelope Fleischmann's RapidRise Yeast
• 2 cups very warm water (120 to 130 F)

In a large bowl, combine flour, sugar and undissolved yeast. Gradually add water to flour mixture; stir until smooth. Cover loosely; let stand in warm place until bubbly and sour-smelling, about 2 days. Starter may darken, but if it changes to another color, discard and start over. To store, cover and refrigerate.

To replenish and keep starter alive: Once a week, stir in equal amounts of all-purpose flour and warm water (100 to 110 F).