One pizza serves 2 to 3 people.

Use your favorite dough recipe or buy already prepared dough at your local grocery.

Allow dough to rise to at least double original size. Punch down and place on floured pastry cloth. Roll out the dough until it reaches a diameter of at least 12 inches. Using a fork, poke holes into the dough. Brush the dough with a light coating of olive oil or spread a thin layer of margarine on it.

Toppings:

• Italian sausage [we prefer sweet but there is often a hot choice available]

• Pepperoni [Boar’s Head brand preferred]

• Mushrooms [gourmet blend in the produce section preferred but a large can of stems and pieces or any other type fresh mushroom will work],

• Six-cheese shredded combo package available at the grocery

• Classico brand Hot-fired Red Pepper sauce.

Remove the skin from 3 links of sausage. Using a large spoon or other tool, fry the sausage over medium high heat using the spoon to crumble and break the large pieces down to small crackly bits. When there is no longer any pink, turn off the heat. Drain the grease and discard appropriately. Place the cooked sausage in a bowl off to the side.

If using fresh mushrooms, place about a 1/2 C. water in the same pan and dump the mushrooms in. On medium heat, cook the mushrooms until they are soft. Drain and place in a bowl to the side.

Heat oven to 420 degrees

Bake the plain crust on a stone for approximately 7 minutes or until the bottom starts to lightly brown. If bubbles appear on the top, poke them with a fork.

Remove the partially baked crust and pour half the jar of sauce on the crust. Using a spoon, spread the sauce out to about a 1/2 inch from the edge. Distribute evenly.

Sprinkle the cooked sausage on next, followed by the mushroom. Place the pepperoni on to cover the entire top. Spread the cheese over all.

Return the pizza to the oven and cook for an additional 12 minutes or until the cheese begins to brown.

Remove from the oven and let sit for 5 minutes.

Cut into serving size wedges and serve.

Variations:

• Spread the crust with pesto. Top with fresh sliced tomatoes and fresh basil leaves. Finish with six-cheese combo and cook as above.

• Spread with plain goat cheese. Top with sliced pears and red grapes. Finish with gorgonzola cheese and cook as above.