| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Vegetables |
|
Cheese, Hamburger, Main dish, Meats, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Bisquick Baking Mix |
| 1 |
|
Active Dry Yeast, Package |
| 2/3 |
c |
Water, Hot |
| 1 |
lb |
Lean Ground Beef |
| 1/2 |
c |
Onion, Chopped 1 Md |
| 15 |
oz |
Tomato Sauce, 1 Cn |
| 2 |
t |
Oregano Leaves |
| 1/4 |
t |
Pepper |
| 1/2 |
c |
Green Pepper, Chopped Opt. |
| 2 |
c |
Mozzarella Cheese, Shredded |
| 1 |
c |
Parmesan Cheese, Grated |
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
ungreased 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.
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