Ingredients
- 8 servings
- -----------------------------------CRUST-----------------------------------
- 2 ½ c Bisquick Baking Mix
- ⅔ c Water; Hot
- 1 Active Dry Yeast; Package
- --------------------------------MEAT MIXTURE--------------------------------
- 1 lb Lean Ground Beef
- 2 ts Oregano Leaves
- ½ c Onion; Chopped
- 1 Md ¼ ts Pepper
- 15 oz Tomato Sauce; 1 Cn
- ----------------------------------TOPPING----------------------------------
- ½ c Green Pepper; Chopped, Opt.
- 1 c Parmesan Cheese; Grated
- 2 c Mozzarella Cheese; Shredded
Instructions
- Heat the oven to 425 degrees F.
- Mix the baking mix and yeast and stir in the hot water.
- Turn the dough onto a well-floured surface and knead until smooth, about 20 times.
- Let the dough rest a few minutes.
- While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown.
- Drain off the excess fat.
- Stir in the tomato sauce, oregano leaves, and pepper and set aside.
- Divide the dough in half.
- Roll each half on an non-greased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter.
- Pinch the edges to make a slight rim.
- Spread the meat mixture almost to the edges.
- Top with the green pepper and cheeses.
- Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes.
- Cut into squares or wedges and serve.
- NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe.
FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B)
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