INGREDIENTS

INSTRUCTIONS

CRUST
PIZZA FILLING
Pizza filling: In nonstick skillet, brown beef over medium heat, breaking
up meat with spoon, about 3 minutes. Drain off fat; stir in pizza sauce,
oregano, pepper and salt. Let cool.
Crust: In measure, combine yeast with 1 tb warm water; let stand for 10
minutes. In large bowl, combine flour, sugar, baking powder, baking soda
and salt; cut in butter until crumbly. Stir in yeast mixture and
buttermilk. On floured surface, knead just until dough holds together;
divide into 8 pieces. Roll out each piece into 6-inch circle.
Place 2 heaping tb of filling on half of each circle of dough. Sprinkle 2
tb mozzarella over each mound of filling. Moisten edges of dough with
water; fold dough over to make half-moon shapes, sealing edges firmly with
fork or fluting edges decoratively [there is a plastic kitchen device that
will do all of this for you - currently on TV infomercials [1995-6].]
Brush tops with buttermilk. Place on ungreased baking sheet; bake in 350F
180C oven for about 15-20 minutes or until golden brown.
Variations:
Curry Filling: In nonstick skillet over medium heat, brown 1/2 lb ground
turkey for 3 minutes. Stir in 1/2 cup each diced onion, diced potato and
frozen peas, 1/2 cup water, 1 tb curry powder, and salt and pepper to
taste. Reduce heat to medium-low; cook for 12-15 minutes or until
vegetables are tender. Stir in 2 tb chutney. Let cool. Source: Canadian
Living magazine [Jul 95] Originator: Mabel Wong, Yellowknife, Northwest
Territories, Canada
Per Serving: about 280 calories, 16 g protein, 11 g fat, 29 g carbohydrate
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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