| | Olive oil or cooking spray |
| 1 | pk | Active dry yeast; (I use Viva Pizza Yeast from Williams-Sonoma) |
| 1 | c | Warm water;, (110 to 115 degrees) |
| 3 | c | All purpose flour; (up to 3-1/2) |
| 1/3 | c | Olive oil or cooking spray; (I use only Bertolli Extra Light Olive Oil) |
| 12 | oz | Mozzarella cheese; sliced |
| 1/2 | lb | Italian sausage; mild-cooked, drained and crumbled |
| 1 | cn | (14 1/2-oz) tomatoes - whole pear or plum; drained (I use 2 cans of tomatoes.) |
| 1 | ts | Dried oregano; crushed |
| 1 | ts | Dried basil; crushed |
| 1/4 | c | Parmesan cheese; grated |
| | Fresh mushrooms; sliced or chopped green pepper, (optional) |
