Deep Dish Caribou Pizza

Now, you can use whatever kind of meat you want in this dish but to me it will always be called Caribou pizza, sentimental I guess.

1 pkg active dry yeast
2/3 cup warm water
1 and 3/4 to 2 cups white or whole wheat flour
1/4 cup vegetable oil
1 tsp. each dried oregano, basil and marjoram
1/2 tsp. garlic salt
1/2 tsp onion salt

toppings:

4 cups shredded mozzarella cheese, divided
1 large onion
2 medium green peppers
1/2 tsp each oregano, basil and marjoram
1/2 tblsp olive oil
1 cup grated parmesean cheese
1/2 lb. pork sausage, cooked and drained
1/2 lb. ground caribou (or beef or venison), cooked and drained
1 can diced tomatoes, well drained
2 oz. sliced peperoni

1. Disolve yeast in water. Add 1 cup flour, oil and seasonings, beat until smooth. Add enough remaining flour to form a soft dough ball. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl and turn once to grease top. Let rise about one hour.
2. Punch dough down. Roll out and put in deep dish pan (she used a casserole dish) letting dough drape over edges. Sprinkle with 1 cup mozarella.
3. Saute onion, green pepper and seasonings in oil until tender, drain. Layer 1/2 the mixture over crust. Layer 1/2 the parmesean, sausage, caribou and tomatoes. Sprinkle with 2 cups mozarella. Repeat layers. Fold crust over to form an edge.
4. Bake at 400 for 20 minutes. Sprinkle with peperoni and remaining mozarella and bake 10-15 minutes longer.