2 Pillsbury canned pizza crusts
1 tbsp. olive oil
1 (16 oz) jar or can meat or vegetable pasta sauce
1/2 lb. ground beef or Italian sausage meat (casings removed)
3 cloves garlic, minced
2 red, green or yellow bell peppers
24 pepperoni slices
2 1/2 cups shredded mozzarella
1/4 cup grated Parmesan cheese
1/2 tsp. Italian seasoning
1/4 tsp. red pepper flakes
sliced mushrooms (optional)
olive oil spray

In a saucepan, add beef or sausage meat and brown, breaking up with a fork. Drain.

Add olive oil, onion, garlic and 1 chopped bell pepper. Saute for 4 minutes. Add sauce, Italian seasoning mix (or use oregano and basil flakes). Simmer for 20 minutes; remove from heat and allow to cool.

Meanwhile unroll pizza crusts (or crescent dough) on 2 lightly greased (10x15-inch) baking sheets. Press into pan with fingertips, leaving a thicker edge for the crust.

Preheat oven to 400°F.

Top pizza crust evenly with cooled sauce, shredded and grated cheese leaving a 1 1/2-inch margin around edges. Use a slotted spoon to remove meat from sauce to top pizza. Cut remaining bell pepper into thin ring-shaped slices and arrange over pizza; we love to use baby peppers of all different colors for this!).

Top with sliced pepperoni and mushrooms (optional). Spray (or drizzle) pizza lightly with olive oil or olive oil spray.

Bake for 15-18 minutes or until cheese is bubbly and crust is slightly browned at edges. Remove from oven and cool for 5 minutes before slicing.