|Sicilian sauce||1 1⁄2 Teaspoon (As Needed)|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Dried basil||1 Tablespoon|
|Dried oregano||2 Teaspoon|
|Garlic clove||4 Large, minced|
|Tomato paste||2 Tablespoon|
|Canned crushed tomatoes with puree/Whole tomatoes including juice, chopped||28 Ounce, chopped (1 Can)|
|Dried red pepper flakes||1⁄2 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Fresh mushrooms||6 Ounce, thickly sliced|
|Baked bread shell||16 Ounce (Italian Style)|
|Shredded mozzarella cheese||4 Ounce (1 Cup, Regular Or Low Fat)|
|Shredded fontina cheese||4 Ounce (1 Cup, Regular Or Low Fat)|
|Canned sliced black olives||4 Ounce, drained (1 Can)|
|Canned caponata eggplant appetizer||4 3⁄4 Ounce (1 Can)|
To Make Sauce: Heat oil in a heavy medium saucepan over medium heat.
Add onion, basil, and oregano and cook, stirring occasionally, until onion is soft.
Stir in garlic and tomato paste and cook, stirring, for 2 minutes.
Add tomatoes and bring to a simmer.
Break up tomatoes with back of a spoon.
Simmer uncovered until sauce is very thick, about 45 minutes.
Season with pepper flakes and salt.
(Sauce may be refrigerated up to 1 week or frozen).
Makes 3 cups sauce, enough for 2 or 3 pizzas.
To Cook Mushrooms: Heat 1 tablespoon oil in a medium skillet over high heat.
Add mushrooms and saute 1 minute.
Add 1 tablespoon water and cook over high heat, stirring constantly, until all the juices evaporate and mushrooms begin to brown.
(Mushrooms may be refrigerated overnight.) To Bake: Preheat oven to 450°F.
Place pizza shell on baking sheet and spread with 1 1/2 cups of the sauce.
Sprinkle with 1/2 cup mozzarella and 1/2 cup fontina.
Distribute olives, mushrooms, and caponata, peperoni, sausage, and anchovies, if using, evenly over cheese.
Top with remaining cheese.
Bake for 10 minutes.
Cool several minutes before slicing.
Serving size: Complete recipe
Calories 3161 Calories from Fat 1200
% Daily Value*
Total Fat 155 g239.1%
Saturated Fat 47.2 g236%
Trans Fat 0 g
Cholesterol 221.1 mg73.7%
Sodium 9142.6 mg380.9%
Total Carbohydrates 328 g109.4%
Dietary Fiber 42 g167.8%
Sugars 44 g
Protein 115 g229.2%
Vitamin A 183.1% Vitamin C 237.1%
Calcium 370.8% Iron 236.7%
*Based on a 2000 Calorie diet