Cheesy Egg Vegetable Pizza
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (110° To 115°)|
|Packaged biscuit mix||1 3⁄4 Cup (28 tbs)|
|Canned tomatoes||7 1⁄2 Ounce, cut up (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Dried oregano||3⁄4 Teaspoon, crushed|
|Garlic salt||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Hot pepper sauce||1 Dash (Bottled)|
|Sliced hard cooked eggs||5|
|Green pepper||1 Medium, cut into strips|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Shredded mozzarella cheese||1 Cup (16 tbs)|
|Shredded american cheese||1⁄2 Cup (8 tbs)|
For crust, soften yeast in warm water.
Add biscuit mix to yeast; beat well.
Turn dough out onto a pastry cloth that is well dusted with biscuit mix; knead dough 3 to 5 minutes.
Cover; let rest 10 minutes.
Pat or roll dough into a 13-inch circle; place on a greased 12-inch pizza pan.
Build up edges of dough slightly.
Bake in a 425° oven for 5 minutes.
Meanwhile, for topping, in a bowl combine undrained tomatoes, tomato paste, water, chopped onion, oregano, garlic salt, basil, and bottled hot pepper sauce.
Arrange egg slices atop partially baked crust.
Sprinkle egg slices lightly with salt.
Arrange green pepper strips and drained mushrooms atop.
Spoon tomato mixture over top and bake in a 425° oven for 15 minutes more.
Toss mozzarella cheese and American cheese together; sprinkle cheese mixture atop pizza.
Bake about 5 minutes more or till cheese is melted.