Pizza

2/3 lbs lean Ground Sirloin
1 Bell Pepper, chopped
1/2 cup onion, chopped
3 (8 oz.) cans Great Value tomato sauce (no salt added)
1 can Great Value Medium Black Olives, drained & diced
1 (6 oz) can Giorgio Mushrooms; stems & pieces, drained
1 tsp garlic powder
2 to 3 tbsp Italian Seasoning
2 cups 2% Mozzarella Shredded Cheese
1 cup 2% Sharp Cheddar Cheese
Crust
1 tbsp Yeast
1 cup warm water (105 to 115 degrees)
2 1/2 cup all-purpose flour
2 tbsp Olive Oil
1/2 tsp salt
Pam

Brown ground beef until almost done. Add onion, bell pepper and seasoning continue browning until ground beef is no longer pink. Add tomato sauce, black olives & mushrooms; heat through.
CRUST: Dissolve yeast in warm water in medium bowl. Stir in flour, oil and salt. Beat vigorously 20 strokes. Cover and let rest 20 minutes. Divide dough in half; spread dough out on two 9 x 15 in cookie sheets or 12-inch pizza pans sprayed with Pam.
PIZZA ASSEMBLY:
Spread half of the tomato and beef sauce on each pizza crust top each pizza with half of each cheese.
BAKE at 400 for 20 to 25 minutes until crust is lightly browned.
Cut pizza pan pizza into 12 slices/cookie sheet pizza into 15 slices. I use one of each pan which makes 27 serving slices. Calories for 2-12 inch Pizza Pans would be 139.5; for 2 Cookie Sheets would be 111.5

Number of Servings: 27

Recipe submitted by SparkPeople user DRB605.