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1
Preheat oven to 400 degrees F. Prepare pizza dough and roll it out to fit a 14inch pan.
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2
Spread My Marinara over the dough.
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3
In a skillet, saute the mushrooms in the olive oil.
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4
Spread the mushrooms on top of the sauce and cover them with dollops of the roasted garlic.
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5
Sprinkle all over with the cheeses and bake until all of the cheese melts, about 15 minutes.
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6
Mix the yeast, sugar and water in a small bowl.
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7
Proof the yeast by letting it stand 5 to 10 minutes until bubbles form.
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8
Sift the flour and salt into a large mixing bowl.
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9
Add the oil and yeast mixture to the dry ingredients.
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10
With a wooden spoon, mix thoroughly until the dough is smooth.
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11
After the dough forms, continue kneading and working until all of the flour is incorporated and the texture is smooth.
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12
Let the dough rest in an oiled mixing bowl for 20 to 30 minutes.
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13
Punch down before rolling
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14
Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes.
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15
Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients.
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16
Add the olives, the stir in the tomato paste.
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17
Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot.
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18
Mix well.
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19
Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours.
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20
Remove the bay leaves before serving.
