Pizza Soup

Chop the onions, green pepper, and mushrooms.

Crush the garlic into a small bowl and add the crushed red pepper, oregano and thyme. Set aside.

Put a strainer or colander in a bowl large enough to hold it. Pour the cans of tomatoes into the strainer and press with a spoon to extract most of the liquid. Reserve both the tomatoes and the liquid.

Heat 1-2 teaspoons of olive oil on medium high heat in a dutch oven until just smoking. Add the sausage and brown. When completely browned, remove the sausage to paper towels, leaving the fat in the dutch oven.

Add remaining oil. Add onions to the dutch oven. When just softened (3-5 minutes), add the mushrooms. Cook until the mushrooms and onions are browned – around 5-10 minutes more. Add green peppers and saute until fragrant (around 1 minute). Add garlic and spices and stir, cook until fragrant as well (around 30 seconds).

Add the tomatoes to the pan and stir. Scrape up the browned bits from the bottom of the pan with a wooden spoon. Add in reserved tomato juice, tomato paste, and water. Bring to a simmer.

Mix flour, salt, sugar, baking powder, and corn meal in bowl. Add milk and yogurt and mix well.

Drip the dough by small spoonfuls into the soup. Cook for 10-15 minutes, uncovered.

Serve with shredded cheese.