Filling:

1 pound sweet Italian sausage
1/2 cup chopped onion
2-4 garlic cloves, minced
8 oz mozzarella cheese, shredded or cubed
7 oz jar mild roasted red peppers, drained and chopped

Bread:

1-1 1/2 cup all purpose white flour
1/2 cup whole wheat flour (or use more white)
1/2 cup yellow cornmeal
1 tablespoon sugar
1/2 tsp. salt
1 pkg. fast-acting dry yeast
1 1/4 cup warm water
2 tsp butter (softened) or olive oil
1 egg beaten (optional)
2-3 tsp. Sesame seeds (optional)

If sausage comes in casing, remove casing, breakup . In a large skillet, brown sausage, onion and garlic. Drain well and set aside.

In a large bowl combine 1 cup white flour, whole wheat, cornmeal, sugar, salt and yeast. Blend well. Stir in water and margarine, mix well. Stir in remaining white flour to form a stiff dough.

Cover and let rest for 10 minutes. This dough is extremely sticky to work with so flour your hands when working with it.

Spray a 9-10" springform pan and sprinkle lightly with cornmeal, shake to remove excess. Take out dough and spread 2/3 in bottom and 2 inches up sides of pan. Add cheese and pepper to meat mixture and spoon over dough. Drop remaining dough over meat mixture. Carefully spread to cover as best you can, but dough will spread a bit as it's cooking. Cover loosely with plastic wrap and cloth towel . Let rest in warm place 20 or so minutes.

Heat oven to 400°F. Brush top of dough with beaten egg and sprinkle with seeds. Bake for 25-30 minutes. To serve, cut in wedges. Store leftovers in refrigerator.