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Yield: 6 Servings
Ingredients:
* 1 lb Lean Ground Beef
* 2 oz Pepperoni; Chopped
* 1/3 C Abt
* 1/3 c Bread Crumbs; Dry
* 1 ea Egg; Lg
* 1/2 ts Oregano Leaves
* 1/4 ts Salt
* 8 oz Tomato Sauce; 1 Cn
* 8 oz Mushroom Stems & Pieces; *
* 1/4 c Ripe Olives; Pitted Sliced
* 1 c Mozzarella Cheese; Shredded
Instructions:
Heat the oven to 400 degrees F. Mix the meats bread crumbs egg oregano leaves salt and half of the tomato sauce. Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the mushrooms and olives in the meat line pan then pour the remaining tomato sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni gives a red-flecked appearance to the meat. Sprinkle the pie with the shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then cut into 6 wedges.
Ingredients:
* 1 lb Lean Ground Beef
* 2 oz Pepperoni; Chopped
* 1/3 C Abt
* 1/3 c Bread Crumbs; Dry
* 1 ea Egg; Lg
* 1/2 ts Oregano Leaves
* 1/4 ts Salt
* 8 oz Tomato Sauce; 1 Cn
* 8 oz Mushroom Stems & Pieces; *
* 1/4 c Ripe Olives; Pitted Sliced
* 1 c Mozzarella Cheese; Shredded
Instructions:
Heat the oven to 400 degrees F. Mix the meats bread crumbs egg oregano leaves salt and half of the tomato sauce. Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the mushrooms and olives in the meat line pan then pour the remaining tomato sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni gives a red-flecked appearance to the meat. Sprinkle the pie with the shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then cut into 6 wedges.
