1 box Pillsbury hot roll mix
1/4 c. olive oil
1/2 c. all-purpose flour
2 lbs. grated Mozzarella cheese
3 cans whole Italian tomatoes, chopped
2 tbsp. oregano
2 tbsp. basil
1 tbsp. garlic salt
2 tbsp. chopped garlic
2 med. onions, chopped
2 green bell peppers, sliced thin
1 pkg. prepared pepperoni
1 lb. mushrooms, sliced thin
1 lb. med. ground sausage
1 lg. can grated Parmesan cheese

Preheat oven to 425 degrees. Cook and drain sausage.

In a large bowl, prepare the hot roll mix using the package directions for pizza crust. Separate the dough into 2 equal balls, and set aside.

Prepare a large (15 inch) heavy cast iron skillet by thoroughly rubbing the bottom and sides with olive oil. Dough may be spread either in the pan by rubbing hands with olive oil and pressing from the center out to all edges or by flouring a flat surface and rolling pin and roll until it fits the bottom of the skillet. Once the dough is covering the bottom of the skillet, prick it completely with a fork.

In a large bowl combine the chopped tomatoes, oregano, basil, garlic salt and chopped garlic. Mix well. Spread half the tomato mixture over the bottom layer of dough.

Follow with layers of onion, peppers, pepperoni, mushrooms and sausage using half of each ingredient. Top with a thick layer of Mozzarella then cover thoroughly with Parmesan cheese.

Roll the second ball of dough using the flat surface, flour and rolling pin method. Prick dough with a fork, and place on top of the first layer in the skillet. Repeat all the layers finishing with the cheeses.

Loosely cover the skillet tent style with aluminum foil. Bake 35 to 45 minutes or until cheese and crust turn crispy brown. Serves 6 to 8.