1. START BY MAKING FOOD PROCESSOR DOUGH: 2. Dissolve yeast in warm water in small bowl; add sugar. 3. Let stand 10 minutes. Place flour and salt in food processor workbowl fitted with the steel blade; process 3 or 4 seconds. 4. Cut butter into cubes; arrange on flour. Process 15 seconds. Add eggs, 1 at a time, processing 5 seconds after each addition. 5. Add yeast mixture and process until dough cleans side of bowl, 2 to 10 seconds. 6. Place dough in greased bowl; turn greased side up. 7. Cover and let rise in warm place until doubled in size, about 1 hour. 8. TO FINISH THE LOAF: 9. After preparing Food Processor Dough: 10. In 2 1/2 quart saucepan, add water, eggplant, zucchini, green pepper and onion. Cover and heat to boiling; reduce heat. Simmer until eggplant is softened, 3 to 4 minutes; drain. Stir in tomato and Italian seasoning. 11. Stir down dough. Turn 2/3 of the dough onto lightly floured surface; roll into 11" circle. Ease dough into pan, patting 1 1/2" up side. Layer 1 cup of the cheese, the sausage, vegetables and remaining cheese evenly over dough in pan (filling should not come above edge of dough). 12. Roll remaining dough into 9" circle; cut into 8 wedges. Place wedges on filling, slightly overlapping edges and tucking ends under. Brush dough with margarine. Cover and allow to rise in warm place 30 minutes. 13. Heat oven to 375°F Bake until golden brown, about 40 minutes. Cool 10 to 15 minutes. ---------------------------------------------------------------------------
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