SAUSAGE MUSHROOM PIZZA|
2 1/2 c. Bisquick mix
1 pkg. dry yeast
2/3 c. water
1 lb. Italian sausage (remove
1/2 lb. sliced mushrooms
1 medium onion, cut in wedges
1 (15 1/2 oz.) jar spaghetti
sauce (1 3/4 c.)
1 c. shredded Mozzarella
1/4 c. grated Parmesan cheese
In large bowl, combine Bisquick mix and yeast. Stir in
water. On floured surface, knead about 1 minute. Cover and
let rest 10 minutes. In skillet over medium heat, cook sau-
sage, mushrooms and onions until brown. Spoon off fat. Press
dough into greased 15 x 10-inch jelly roll pan. Spread spa-
ghetti sauce to within 1 inch of edges. Spoon sausage mixture
over sauce; sprinkle with cheese. Bake 15 minutes at 425 degrees.
Makes 8 servings.
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