1 sm. green pepper, chopped
1 lg. onion, chopped
2 sm. cloves of garlic, minced
1 tbsp. vegetable oil
1 (28 oz.) can whole tomatoes, undrained
1 (6 oz.) can tomato paste
1 1/2 tsp. dried whole oregano
1/4 tsp. pepper
2 (12 inch) thick or thin pizza crusts (recipes above)
3 c. (12 oz.) shredded Mozzarella cheese
2 c. (8 oz.) shredded cheddar cheese
1 lb. bulk pork sausage
1 1/3 c. sliced fresh mushrooms
1/2 to 1 c. grated Parmesan cheese

Saute first 3 ingredients in hot oil in a Dutch oven until tender; set aside.

Place tomatoes in container of an electric blender or food processor and process until smooth; add to onion mixture. Stir in tomato paste, oregano, and pepper. Bring to a boil; reduce heat and simmer 1 hour or until sauce is reduced to about 3 1/2 cups, stirring occasionally.

Spread sauce evenly over each pizza crust, leaving a 1/2 inch border around edges. Combine cheese; sprinkle 1 1/2 cups cheese mixture over each pizza.

Cook sausage over medium heat until browned, stirring to crumble. Drain well. Sprinkle sausage over pizzas.

Layer pepperoni and mushrooms over pizzas. You may add 1 (2.2 ounce) can sliced ripe olives, drained and 3/4 cup sliced green onions, if desired. Bake at 450 degrees for 15 minutes. Sprinkle with remaining shredded cheese and Parmesan cheese and bake an additional 5 minutes. Makes 2 (12 inch) pizzas.