For the Crust: (Crust takes about 2 ½ hours from start to being ready to bake.)

In the bowl of a stand mixer fitted with a dough hook, combine flour and yeast. Add water and mix with spatula or spoon until no dry pockets of flour remain.
Fit mixer with dough hook and knead for 2 minutes. Cover bowl with plastic wrap or a clean damp dish towel and let rest for 10 minutes to fully hydrate flour.
Uncover and sprinkle 2 tsp of salt over the dough and knead on low to medium speed for 15 minutes.
Transfer to a lightly floured work surface and knead until it comes together into a ball. (About 30 seconds.)
Transfer to a lightly oiled bowl. Cover tightly with plastic wrap and let rise in a warm place for 60 minutes or until doubled in size.
Punch down by pulling up the edge of the dough and pressing it in towards the center. Repeat until you have gone around the bowl completely once. (See video demonstration above.)
Flip dough over, cover again and let rise 45 minutes or until doubled again.
Dough is ready to use.

For the Turkey Sausage:

Mix all dry seasonings together in a small bowl. Set aside.
Heat skillet over medium heat and add olive oil. Add ground turkey. Break up turkey with a spoon or spatula and evenly sprinkle dry seasonings over the surface of the turkey. Continue stirring and breaking up turkey until it is nicely browned.
Remove to a bowl. Cover and refrigerate until ready to use.

For the Fresh Tomato “Sauce”:

Combine diced tomatoes, salt, pepper, dried oregano and granulated garlic in a medium bowl, stir and cover and let marinate at room temperature while the dough is in its second proof, about 45 minutes.
Before use, drain accumulated liquid from the tomatoes and lightly press or squeeze out liquid with hands. (About 1 ¼ cups of liquid will drain off tomatoes if they are extra juicy.) Toss tomatoes with 1 Tbsp of olive oil and set aside.

Assembly

Adjust oven rack to lowest position. Preheat oven to 450° F.
Line a 17 ½” x 12 ½” sheet pan with parchment and spray with non-stick cooking spray.
Turn dough out into the middle of the baking sheet. Evenly press the dough into place and up the sides of the sheet pan. If the dough begins to snap back while you are pressing it into place, cover it with plastic wrap and let rest for 15 to 20 minutes to relax the gluten.
Sprinkle crust with dry oregano. Mix together the three cheeses and sprinkle on top of the crust, followed by the homemade sausage crumbles and fresh tomato “sauce”.
Brush edge of crust with 1 Tbsp of olive oil, if desired.
Bake for 12 minutes, rotate and bake for another 12 minutes until crust is browned and cheese is melted evenly and beginning to brown.
Remove from oven and use parchment to transfer to cutting board. Let cool 10-15 minutes before slicing in 12 even pieces.

Main Courses

Bacon, Corn and Cheddar Quiche