Pizza Supreme

2 tablespoons vegetable oil
1 small green pepper, chopped
1 large onion, chopped
2 small cloves garlic, minced
3 tablespoons chopped fresh parsley
1 (28oz) can whole tomatoes, undrained
1 (6oz) can tomato paste
2 tsp. sugar
1 1/2 teaspoons dried whole oregano
1/2 tsp. salt
1/4 tsp. pepper
2 (12-inch) thick or thin pizza crusts (recipes follow)
3 cups (12 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded Cheddar cheese
1 1/2 pounds ground beef
1 teaspoon salt
1 (3½-ounce) package sliced pepperoni
3/4 cup sliced ripe olives
1 1/3 cups sliced fresh mushrooms
3/4 cup sliced green onion
2 small green peppers, sliced into rings
1/2 to 1 cup grated Parmesan cheese
Heat vegetable oil in a Dutch oven; add chopped green pepper, chopped onion, garlic, and
parsley. Sauté until tender, and set aside.
Place tomatoes in container of electric blender or food processor, and process until smooth;
add to onion mixture. Stir in next 5 ingredients. Bring to a boil; reduce heat, and simmer 1 hour
or until sauce is reduced to about 3 1/2 cups.
Spread sauce evenly over each pizza crust, leaving a 1/2 inch border around edges. Combine
shredded mozzarella cheese and Cheddar, tossing gently; sprinkle 1 1/4 cups over each pizza.
Combine ground beef and 1 teaspoon salt in a skillet; cook over medium heat until meat is
browned, stirring to crumble. Drain well on paper towels. Sprinkle meat over pizzas.
Layer next 5 ingredients on pizzas, and bake at 450° for 15 minutes. Sprinkle with remaining
shredded cheese, and bake an additional 5 minutes. Top with Parmesan cheese. Yield: two 12-
inch pizzas.