Categories: Vegetables, Pies, Pizza, Ground beef 
      Yield: 8 servings 
  
-----------------------------------CRUST----------------------------------- 
  2 1/2 c  Bisquick Baking Mix               2/3 c  Water; Hot 
      1    Active Dry Yeast; Package      
 
--------------------------------MEAT MIXTURE-------------------------------- 
      1 lb Lean Ground Beef                    2 ts Oregano Leaves 
    1/2 c  Onion; Chopped, 1 Md              1/4 ts Pepper 
     15 oz Tomato Sauce; 1 Cn             
 
----------------------------------TOPPING---------------------------------- 
    1/2 c  Green Pepper; Chopped, Opt.         1 c  Parmesan Cheese; Grated 
      2 c  Mozzarella Cheese; Shredded     
  
  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)