1 cup Pepper jack cheese (Monterey Jack/ Muenster/ Detroit Brick cheese)
pinch of Dried Oregano
Combine all the ingredients for the crust in a mixing bowl. Mix and knead to form a soft, pliable dough. Place the dough in a greased bowl, cover and set aside for 15~20 minutes.
Lightly grease a 8" or 9" square baking pan. Line the bottom with parchment and grease it lightly.
Transfer the dough into the pan and spread it out in the bottom of the pan till the edges. Cover and let the dough rise until it is ½" thick.
Combine all the ingredients for the tomato sauce in small saucepan. Bring the mixture to a low simmer and cook for 10~15 minutes. Keep the sauce warm.
Preheat the oven with 450°F. Sprinkle Parmesan cheese along the edges of the pizza. Spoon sauce over the pizza and top it with the pepper jack and mozzarella cheeses. Bake for 15 minutes or until the sauce is bubbling and the cheese is golden brown.
Remove the pan from the oven. Use a knife to loosen the edges of the pizza and slide it onto a wire rack to cool slightly. Slice the pizza and serve with more tomato sauce on the top. Enjoy!!