|Fresh yeast||1⁄2 Ounce (Or 1 Small Cake)|
|Lukewarm milk||1 Cup (16 tbs)|
|Flour||2 1⁄4 Cup (36 tbs)|
|Olive oil||3 Tablespoon|
|Coarsely shredded mozzarella cheese||1 1⁄2 Cup (24 tbs)|
|Oregano leaves||1 Teaspoon|
|Shredded parmesan cheese||2 Tablespoon|
|Canned mushrooms||4 Ounce, drained and halved (1 Small Can)|
|Lean bacon slices||6 (Thin)|
Crumble yeast and mix with the sugar in a small mixer bowl.
Add about half of the lukewarm milk.
Mix well and beat in about 1/2 cup flour until smooth.
Cover bowl and set aside in a warm place 30 minutes, or until mixture is bubbly.
Beat in remaining milk, flour (with salt), and oil.
Continue beating until smooth and satiny.
Cover bowl and let rise in warm place until doubled in bulk.
Meanwhile, prepare topping.
Heat oil in a small skillet; add cut up tomatoes and cook 1 minute, stirring constantly; cool slightly.
When dough has doubled, turn onto a lightly oiled 12 inch (30 centimeter) pizza pan (one may use a large baking sheet).
With oiled hands, press dough to cover bottom and sides of pizza pan. (When using baking sheet, press dough evenly into a 12 inch circle, building sides slightly.)
Add the shredded Mozzarella cheese and the seasonings to the tomato mixture and spread mixture evenly over dough; sprinkle with Parmesan cheese and op with mushrooms and partially cooked bacon slices.
Garnish with parsley.
Bake in a 425°F (220°C) oven 20 minutes, or until crust is golden.