1 (2 ounce) package yellow pizza dough
2 (8 ounce) cans tomato sauce
1 (3 ounce) can tomato paste
2 large onions, sliced
1 medium tomato, diced
2 large jalapeno peppers, seeded and diced
1 (16 ounce) can artichoke hearts, drained
1 (16 ounce) can roasted red peppers, drained
1 (16 ounce) can sliced fresh mushrooms, drained
1 large tomato, seeded and diced
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10x15 inch pizza pan.
On a floured surface, roll out the pita to fit inside the pan. Lay the sliced tomato in the bottom of the pan, then brush with tomato sauce. Position the tomato on top of the pita. Drape the edges of the pie with mushroom caps. Roll up the roasted peppers and mushrooms over the tomato in the pan. Place the sliced mushrooms on top of the pie. Cover the edges with browned slices of tomato, then place slices of the artichoke hearts over the top of the pie. Place the pan on a baking sheet.
Bake in preheated oven for 40 minutes, or until lightly browned.
Remove from oven, place on a cool towel and allow to cool completely. Cut into 8 pieces or shape by cutting out strips.