Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm water (110° to 115°)1 teaspoon sugar1 teaspoon salt2 tablespoons canola oil2-1/2 cups all-purpose flour1 pound ground beef, cooked and drained1 can (10-3/4 ounces) condensed tomato soup, undiluted1 teaspoon each dried basil, oregano and thyme1 teaspoon dried rosemary, crushed1/4 teaspoon garlic powder1 small green pepper, julienned1 can (8 ounces) mushroom stems and pieces, drained1 cup shredded part-skim mozzarella cheese
Preparation
In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rest for 20 minutes.
On a floured surface, roll into a 13x9-in. rectangle. Transfer to a greased 13x9-in. baking pan. Sprinkle with beef.
In a small bowl, combine soup and seasonings; spoon over beef. Top with the green pepper, mushrooms and cheese.
Bake at 425° for 20-25 minutes or until crust and cheese are lightly browned.
