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Position the oven rack at the lowest level.  If you have a pizza stone, place it in the oven on the rack.  Preheat the oven to 425 degrees.

Heat the oil in a small saucepan and saute the mushrooms and green pepper over medium heat until crisp-tender, about 2 minutes.  Cut the crusts into biscuit sized pieces using a biscuit cutter.  Distribute the vegetables evenly over the crusts.  Reserve 1 cup of the salsa and spoon the remaining salsa evenly over the 2 pizzas.  If you don’t have a pizza stone, place the pizzas on a baking sheet.  They won’t be as crisp as they would be if you placed them directly on the rack, but this is a lot less messy.

Bake the pizzas for 10-12 minutes, and then sprinkle with the cheese.  Bake for 7 minutes more.  Serve pizza slices topped with the reserved salsa, olives, cooked ham, shredded lettuce and sour cream.

Cook’s Tip:
-For a Greek style pizza, use olives, tapenade, spinach and feta cheese.
-For an Italian style pizza, use tomato sauce and provolone cheese.