Categories: Cheese, Ground beef, Breads
Servings: 8
CRUST
2 1/2 c Bisquick Baking Mix 2/3 c Water; Hot
1 pk Active Dry Yeast
--MEAT MIXTURE --
1 lb Lean Ground Beef 2 ts Oregano Leaves
1/2 c Onion; Chopped 1/4 ts Pepper
15 oz Tomato Sauce
----TOPPING ----
1/2 c Green Pepper; Chopped (opt) 1 c Parmesan Cheese; Grated
2 c Mozzarella Cheese; Shredded
Heat the oven to 425~. 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 ungreased baking sheet into a
rectangle, 13x9' or on a pizza pan 12' 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.
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