Quick Deep Dish Pizza! OR...Who Wants to Wait on Yeast to Rise??

Pepperoni, 1 pkg

Grated cheese, cheddar & mozzarella, lots

1 ½ - 2 lbs ground beef

1 med chopped onion

Black olives, sliced

16 oz. can tomato sauce

2 tsp. garlic powder

1 T. Oregano or pizza spices

Salt & pepper to taste

Canned cheapo biscuits (2 cans do a 9 x 13 pan pretty well)

Mushrooms, fresh or canned

Green bell pepper, chopped

Roll each biscuit out with a roller pin or smooth glass to about ¼ “ (more or less!). Or your hands! Better yet, your little ones would enjoy flattening them out with their (clean, washed of course) hands! It’s a good idea to let them sit out for a few minutes to get warmed up; they will stay in place better (the biscuits, not the kids). As you get each one rolled out, place them to form a crust in the bottom of a 13 X 9 pan; spray bottom of pan with cooking spray first so it won’t stick. It doesn’t have to be perfect; just cover the bottom, more or less. (If you don’t have canned biscuits, I have mixed up Bisquick biscuits and flattened it out in the bottom. Little flakier, though, but still good!) Brown your hamburger & onion & bell pepper in a skillet, and drain.

Now mix up your pizza sauce. Use the tomato sauce, garlic powder, oregano, salt & pepper. You’ll want a good flavorful sauce (it needs to be a bit stronger-tasting than spaghetti sauce so you can still taste it with all the toppings on it). We like a lot of sauce; after all, this is an eat-with-a-fork pizza.! If you want less, use less and save the rest in the fridge. Spoon it over the biscuits. Make sure there is plenty. Nothing is worse than dry pizza. Now start with the toppings.

Do the hamburger/onion/bell pepper mixture, then the pepperoni, then the mushrooms, then the olives & then the cheese/cheeses. If there are other ingredients your family enjoys, add ‘em! This part is also fun for the kids to help with! The more they are partakers with what goes on in the kitchen, the more they feel invested in family dinner time. Cook at 400 degrees until crust is good and brown on bottom, and not gooey. If you use a clear Pyrex pan, you can look at the bottom and see if they’re brown. If not, take a fork and dig down & see if the crust is fluffy. You definitely don’t want the biscuits ooey-gooey! Takes around 20-30 minutes.