|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.