Pizza Stew

Dice the Canadian bacon into small cubes and set aside. Chop the onion, mushrooms, black olives, celery, and green pepper into uniform pieces.

Heat a large pot over medium-high heat and add the diced Canadian bacon. Cook for 3-4 minutes, stirring occasionally, until the edges begin to brown slightly.

Add the chopped onion and celery to the pot and cook for 4-5 minutes, stirring frequently, until the vegetables begin to soften.

Stir in the green pepper and mushroom pieces, and cook for 2-3 minutes until slightly tender.

Pour in the tomato sauce and water, then add the oregano and garlic powder. Stir well to combine all ingredients.

Bring the stew to a gentle simmer and reduce heat to medium. Simmer uncovered for 10-12 minutes, stirring occasionally.

Add the cooked elbow macaroni and chopped black olives to the pot and stir to incorporate evenly throughout the stew.

Simmer for an additional 2-3 minutes to allow the macaroni to heat through and flavors to meld.

Taste the stew and adjust seasoning with salt as needed. Serve hot in bowls.