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PEPPY PIZZA PIE by www.country-cooking.com
1 lb Lean Ground Beef
2 oz Pepperoni; Chopped,approx 1/3 c.
1/3 c Bread Crumbs; Dry
1 Lg Egg
1/2 tsp Oregano Leaves
1/4 tsp Salt
8 oz Tomato Sauce; 1 Cn
1-8 oz Mushroom Stems & Pieces;drained (also good with green beans
or corn if you don't like mushrooms)
1/4 c Ripe Olives; Pitted, Sliced
1 c Mozzarella Cheese; Shredded
Pre-heat oven to 400 degrees. Combine 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. NOTE: If a 10-inch Pie pan is not available, use a 9-inch one
but put a pan under it to catch the run off of juices.
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