1 recipe pizza dough
Oil
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 lg. clove garlic, crushed
2 tsp. sugar
1 tsp. oregano
3/4 tsp. basil
1/4-1/2 tsp. crushed red pepper
1/4 lb. sweet Italian sausage (casings remove) browned & drained
1/8 lb. pepperoni, sliced thin
1/2 c. thinly sliced mushrooms
1/3 c. chopped onion
1/3 c. chopped green pepper
1/2 lb. mozzarella cheese, shredded
1/4 c. grated Parmesan cheese, optional

Gently stretch or roll out dough to fit greased 16 inch pizza pan. Crimp edges to form rim. Brush dough with oil. Bake (without topping) on lowest rack in preheated 450 degree oven for 3-4 minutes or until bottom of crust is slightly golden.

Meanwhile mix tomato sauce and paste, garlic, sugar, oregano, basil and red pepper. Spread evenly over crust. Top with sausage, pepperoni, mushrooms, onion and green pepper. Bake 15 minutes, then sprinkle with mozzarella and Parmesan. Bake 5-10 minutes or until cheese is melted and crust is golden.

PIZZA DOUGH:

1 pkg. active dry yeast
1/2 c. warm (105-115 degrees) water
2-2 1/4 c. flour
1 tsp. sugar
3/4 tsp. salt
1 egg
1 1/2 tsp. oil

Sprinkle yeast over water and stir until dissolved. Stir in 1 cup flour, the sugar and salt. Add egg and oil; stir until smooth and glossy. Stir in about 1 cup or enough of remaining flour to keep dough from sticking.

On lightly floured surface knead dough until smooth and elastic, about 10 minutes (dough should be soft). Place in greased bowl, turning to grease top. Cover with plastic wrap and clean dish towel. Let rise in warm draft-free place until more than double, about 1 hour. Punch down; chill. For easier handling let dough stand at room temperature about 10 minutes before shaping.