1. In a large mixing bowl, combine the warm water, active sourdough starter, active dry yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the yeast is foamy.

2. Add the all-purpose flour, salt, and 2 tablespoons of olive oil to the wet mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.

3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. It should spring back slightly when poked. If the dough is too sticky, add a tiny bit more flour, one tablespoon at a time.

4. Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has nearly doubled in size.

5. Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll or press the dough into a rectangular shape, roughly 12×8 inches. Spread the marinara or pizza sauce evenly over the dough, leaving a small border around the edges. Sprinkle with mozzarella cheese, chopped bell peppers, red onion, and black olives.

6. Carefully roll up the dough from one of the long sides, creating a tight log. Pinch the seam closed to seal the filling inside. Place the seam-side down in a lightly greased loaf pan (9×5 inches). Sprinkle the top with grated Parmesan cheese and Italian seasoning.

7. Preheat your oven to 375 F (190 C). Bake the pizza loaf for 30-35 minutes, or until it’s golden brown on top and sounds hollow when tapped. An internal temperature of 200-210 F (93-99 C) indicates it’s fully cooked.

8. Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm.