Ingredients Jump to Instructions ↓

  1. Crust

  2. 2 1/2 cups 275g / 9.7oz Bisquick baking mix

  3. 1 Active dry yeast - package

  4. 2/3 cup 157ml Water - hot

  5. Meat Mixture

  6. 1 lb 454g / 16oz Lean ground beef

  7. chopped - 1

  8. g Tomato sauce - 1

  9. 2 teaspoons 10ml Oregano leaves

  10. 1/4 teaspoon 1 1/3ml Pepper

  11. Topping

  12. 1/2 cup 73g / 2.6oz Green pepper; chopped - opt.

  13. 2 cups 292g / 10oz Mozzarella cheese - shredded

  14. 1 cup 146g / 5.1oz Parmesan cheese - grated

Instructions Jump to Ingredients ↑

  1. Heat the oven to 425F. 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.

  2. 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.

  3. 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.

  4. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve.

  5. NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe.


Send feedback