Pizza Rustica

1 pound sweet Italian sausage
1/2 cup chopped onion
3 cloves garlic, chopped
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1 package rapid rise yeast
1 1/2 cups warm water (120 - 130 degrees
2 teaspoons butter, softened
1/2 pound mozzarella, cubed (about 2 c)
7 ounces roasted red peppers, chopped
1 egg, beaten
1 tablespoon sesame seeds

Remove sausage from casings and crumble into a large skillet. Saute
until brown, adding onions and garlic. Drain off fat and set aside to
cool. Combine 1/2 cup all purpose flour, whole wheat flour, corn meal,
sugar, salt and yeast. Stir in hot water and butter and mix well. Stir
in remaining 1 cup of flour to form a soft dough. Cover dough in bowl
and let rest for 10 minutes. Grease a 9 inch spring form pan. Stir down
dough. With buttered fingers, press 2/3 of dough in bottom of pan. Add
cheese and peppers to sausage mixture and spoon into center of dough.
Spread and press filling toward edge of pan, leaving a 1/2 inch rim of
dough around sides. Drop remaining dough by tablespoons over filling.

With the back of spoon or buttered fingers, carefully spread dough to
cover and enclose filling. The top will be rough. Cover with a cloth and
let rise until doubled in size, about 20 - 30 minutes. Preheat oven to
400 degrees. Brush top of loaf with beaten egg and sprinkle with sesame
seeds. Bake loaf at 400 degrees for 25 - 30 minutes, or until loaf pulls
away from sides of pan and is golden brown. Cool 5 minutes. Remove from
pan. Can be served warm or room temperature. Yield: 6 servings.

Diana Gonzalez