April 11, 2010

DEEP DISH BISCUIT PIZZA


 
1 1/2 lbs. ground beef
1/4 to 1/2 c. onion, chopped
1/3 c. tomato sauce or 1 (6 oz.) can tomato paste
2 tbsp. Parmesan cheese, grated, divided
1 to 1 1/2 tsp. oregano leaves
1 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can refrigerated buttermilk or country style biscuits
1 (2 oz.) can (1/4 c.) mushroom stems (pieces), drained
1 tomato, sliced
1 c. (4 oz.) Mozzarella cheese, shredded
 
Heat oven to 350 degrees. Grease 9 inch pie pan. Brown ground beef and onion, drain. Stir in tomato sauce, 1 tablespoon Parmesan cheese, oregano, salt and pepper. Simmer while preparing crust.Separate biscuit dough into 10 biscuits. Arrange biscuits in greased pan; press over bottom and up the sides to form crust. Spoon hot meat mixture into crust. Place mushrooms over meat mixture. Arrange tomato slices over pie; sprinkle with Mozzarella cheese and remaining Parmesan cheese. Bake at 350 degrees for 20 to 25 minutes or until crust is deep golden brown. Cool 5 minutes before serving. Makes 9 inch deep dish pizza.

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