Note; This sauce can be served over pasta or as a dipping sauce for garlic bread or fried vegetables. Store any extra in the refrigerator for 4 to 5 days.
This is where you can get creative. For the cheese I use Buffalo mozzarella, you can also buy regular mozzarella, but its best to buy mozzarella in slices or a whole piece rather than pre-grated cheese. For the toppings I like classic toppings, mushrooms, red onion, red bell pepper, and black olives. There are two more toppings, and this is why I use the name Sicilian style. The final toppings are to sprinkle the pizza with seasoned bread crumbs, then drizzle with olive oil. I also like to add a touch of black pepper, this gives the pizza a little smokey flavor when cooked.
Finally, ovens and temperatures vary greatly, but you want your oven as hot as possible. Professional pizza ovens are at 900* F. At home an oven temp. of 5oo* F is a good place to start. I have a special pizza oven called The Pizza Pronto, and I can get a temp of 700* F. At 700* F the pizza takes 5 minutes, but I am there watching it and I start checking it at 3 minutes.