1 large portobello mushroom, stem & ribs removed
1 tablespoon spaghetti sauce
1/2 cup mozzarella cheese
1/2 tablespoon sliced black olives
4 slices pepperoni sausage
1 clove garlic, chopped

Preheat the oven to 375 degrees F (190 degrees C).  Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.  Bake for an additional 20 minutes, or until cheese is melted and golden.

1 (10 oz) can refrigerated pizza crust dough
1/4 lb Genoa salami, thinly sliced
1/4 lb pepperoni sausage, sliced
1/4 lb provolone cheese, sliced
1/2 cup shredded mozzarella cheese
Marinara sauce for dipping
Preheat oven to 350 degrees. Lightly grease a large baking sheet. Roll pizza crust dough into an approximately 10×14 inch rectangle on the baking sheet. Layer with Genoa salami, pepperoni and provolone cheese. Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough. Roll jellyroll style. Seal the edge with a fork. Bake in the preheated oven 25 minutes, or until golden brown. Slice into 1 inch pieces to serve.