April 11, 2010

DEEP DISH BISCUIT PIZZA


 
1 1/2 lbs. ground beef
1/2 c. chopped onion
1/3 c. tomato sauce or 6 oz. can tomato paste
2 tbsp. Parmesan cheese, grated
1 - 1 1/2 tsp. oregano leaves
1/4 tsp. pepper
8 oz. can Pillsbury buttermilk biscuits
2 oz. can (1/4 c.) mushrooms, drained
1 fresh tomato
1 c. (4 oz.) shredded Mozzarella cheese
 
Heat oven to 350 degrees. Grease 9 inch pie pan. Brown ground beef and onion; drain. Stir in tomato sauce, 1 tbsp. Parmesan cheese, oregano and pepper. Simmer while preparing crust.Separate biscuit dough into 10 biscuits; arrange in greased pan. Press over bottom and up sides to form crust. Spoon hot meat mixture. Next tomato slices. Top with Mozzarella cheese and remaining Parmesan cheese. Bake 350 degrees for 20-25 minutes or until crust is golden brown; cool 5 minutes before serving.
Note: Can use any topping. I use Italian seasonings with oregano rather than oregano. Also good with homemade biscuit dough.

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