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
* Use 1 8-oz can of Mushroom Stems and Pieces that has been
drained. ———————
—————— 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. 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. Also you can
use an 8 oz can of cut green beans or whole kernel corn in place of
the mushrooms if desired.
Yields
6 Servings