Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Active dry yeast 1 lb Lean ground beef
3/4 c Warm water 2 Cloves garlic -- crushed
1 ts Sugar 3 c Jarlsberg cheese --
1 ts Salt -- divided Shredded
2 tb Olive oil 1 1/2 c Tomato sauce
2 1/2 c Quick mixing flour 1 sm Green pepper -- sliced
Cornmeal 4 oz Mushrooms -- drained

In large bowl, dissolve yeast in water. Stir in sugar, 3/4 teaspoon
salt and olive oil. Add 1 cup flour and beat until smooth. Mix in
remaining flour until dough forms. Turn out onto lightly floured
sutface; knead 1 minute. Grease heavy skillet with ovenproof handle.
Sprinkle lightly with cornmeal. Roll dough out 1 1/2 inch larger
than skillet; press into bottom and up sides. Cover; let rise for 30
minutes. Preheat oven to 425 F. Heat small skillet over medium heat
until hot. Crumble beef into skillet. Add garlic and remaining salt;
cook 7 minutes, stirring to separate meat until no pink remains.
Drain well. Spread 2 cups cheese over bottom of crust. Top with beef
mixture; drizzle with tomato sauce. Arrange green pepper and
mushrooms on tomato sauce. Sprinkle with remaining cheese. Bake 20 to
30 minutes or until cheese is melted and crust is brown. Let stand on
wire rack 10 minutes. You can substitute cooked sausage or sliced
pepperoni for ground beef.

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