1/2 bag Spruance bread mix (2 lb. 10 oz. box)

SAUCE:

1 lg. onion
1 green bell pepper
4 cloves garlic, crushed
2 tbsp. oil
2 (20 oz.) cans crushed tomatoes
20 oz. water
1 c. parsley
1 tsp. Italian seasoning
1 tbsp. salt
2 tbsp. sugar
2 tbsp. garlic powder
2 tbsp. onion powder
1 c. Parmesan

TOPPING:

1/2 c. Parmesan
2 c. shredded Mozzarella cheese
1 stick sliced pepperoni
3 c. frozen chopped broccoli
2 c. sliced mushrooms

Mix dough according to package directions on bread mix. Set aside; let rise.

Slice onion, pepper, crush garlic; saute in oil until tender. Add crushed tomatoes and water to sauteed vegetables. Season sauce mixture with parsley, Italian seasoning, salt, sugar, garlic and onion powder, Parmesan cheese. Simmer for approximately 1 1/2 to 2 hours.

After dough has risen, place on greased cookie sheet and spread out evenly. Let dough rise again. Prebake dough shell for 8 minutes in oven; remove. Add sauce, remaining Parmesan cheese. Bake for 15-20 minutes. Remove from oven, sprinkle with Mozzarella cheese, and other toppings, bake for another 5-10 minutes, just until cheese melts. Now it's time to eat.