Esri's Pizza Putanesca

This is the EASY version. Usually I cook the sauce and make the crust myself, but it's too hot and I'm too tired to do that tonight.

1 Jar of your favorite Spaghetti Sauce -- I'm using Ragu Classico Italian Sausage with Peppers
1/2 cup Sliced salad olives (green olives with pimientos) or sliced Greek green olives
1 small can Sliced black olives (sliced kalamata olives are even better)
1 cup sliced mushrooms
1 tin rolled anchovies with capers
1 can "fresh cut" diced tomatos with Basil and Oregano
1 small onion, diced
1 tsp minced garlic (either fresh or bottled in olive oil)
Italian seasoning or Basic, Oregano and Cumin to taste

Throw all of the above ingredients into a heavy sauceman. Simmer on medium heat for 30-45 minutes.

Divide sauce between two or more pizza crusts. I usually make my own, but you can use Boboli-type crusts (what I am doing tonight) or Bisquick crusts -- whatever.

Top each pie with sliced pepperoni and shredded cheese (I use Kraft 6 Cheese Italian most of the time -- if I really want to splurge I use fresh grated parmesan, romano and assagio and mozzarella -- about 3 parts mozzarella to each part of the others). Bake in a hot (400-450 degree) oven until cheese is bubbly and lightly browned.

Depending on how many you are feeding -- serve alone or with a nice mixed salad. What I really like with this pizza is a nice, cold Foster's -- but I'll pass on that tonight.