| 8 | oz | Fresh Italian sausage |
| 1 | tb | Olive oil |
| 1 | md | Onion, chopped |
| 1 | | Garlic clove, minced |
| 1 | cn | Plum or whole tomatoes, broken up (16 oz) |
| 1 | ts | Dried basil leaves, crushed |
| 1 | ts | Dried oregano leaves, crushed |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried rosemary leaves, crushed |
| 4 | oz | Pepperoni, thinly sliced |
| 1 | sm | Green or red bell pepper, cut into 1/2" pieces |
| 1 | sm | Onion, coarsely chopped |
| 1/4 | lb | Fresh mushrooms, sliced |
| 1 | cn | Sliced ripe olives, drained |
| 1 | cn | Marinated, quartered artichoke hearts, drained and halved (6 oz) |
| | Crushed dried red pepper |
| 3 | c | Shredded mozzarella cheese |
| 1/4 | c | Grated Parmesan cheese |
| | PIZZA CRUST DOUGH |
| 3 | c | Flour, divided |
| 1 | pk | Fast-rising dry yeast |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | c | Warm water (105'F.-115'F.) |
| 2 | tb | Olive oil |
| | Cornmeal |
