|Corkscrew pasta||5 Ounce (2 Cups)|
|Milk||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Lean ground beef||8 Ounce|
|Onion||1 Small, chopped for 1/3 cup|
|Garlic||1 Clove (5 gm), minced|
|Canned italian style stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Sweet pepper||1 Cup (16 tbs), cut into 2-inch strips (Green And/Or Yellow Pepper)|
|Dried italian seasoning||1⁄4 Teaspoon, crushed|
|Sliced mushrooms||14 1⁄2 Ounce, drained (1 Jar)|
|Crushed red pepper||1⁄4 Teaspoon|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
Cook pasta according to package directions; drain.
Rinse with cold water; drain again.
For pasta crust, in a large bowl combine egg, milk, and Parmesan cheese.
Stir in cooked pasta.
Spread pasta mixture evenly in a greased 12-inch pizza pan.
Bake in a 350° oven for 20 minutes.
Meanwhile, in a large skillet cook meat, onion, and garlic until meat is brown.
Drain off fat.
Stir in undrained tomatoes (cut up any large pieces), sweet pepper, and Italian seasoning.
Bring to boiling; reduce heat.
Simmer, uncovered, for 10 to 12 minutes or until sweet pepper is crisp-tender and most of the liquid is evaporated, stirring once or twice.
Stir in mushrooms and crushed red pepper.
Spoon the meat mixture over pasta crust.
Sprinkle with mozzarella cheese.
Bake for 10 to 12 minutes more or until pizza is heated through and cheese is melted.
To serve, cut the pizza into wedges.