Categories: Cheese/eggs, Ground beef, Vegetables, Beef 
      Yield: 8 servings 
  
-----------------------------------CRUST----------------------------------- 
  2 1/2 c  Bisquick Baking Mix                 1 ea Active Dry Yeast; Package 
    2/3 c  Water; Hot                     
 
--------------------------------MEAT MIXTURE-------------------------------- 
      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                         
 
----------------------------------TOPPING---------------------------------- 
    1/2 c  Green Pepper; Chopped, Opt.         2 c  Mozzarella Cheese; Shredded 
      1 c  Parmesan Cheese; Grated         
  
  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.