| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Meats, Main dish, Vegetables, Pies |
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 |
ts |
Oregano Leaves |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
Green Pepper; Chopped, Opt. |
| 2 |
c |
Mozzarella Cheese; Shredded |
| 1 |
c |
Parmesan Cheese; Grated |
INSTRUCTIONS
CRUST
MEAT MIXTURE
TOPPING
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.
FOOD AND WINE CLUB
FROM: ELAINE RADIS (BGMB90B)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip
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