Deep Dish Pizza

1 pkg (1/4 oz)active dry yeast
1 cup warm water (110 degrees-115 degrees)
1 tsp. sugar
1 tsp. salt
2 T. vegetable oil
2 1/2 c. all-purpose flour
1 lb. ground beef, cooked and drained
1 can (10 3/4 oz)condensed tomato soup, undiluted
1 tsp. each dried basil, oregano, and thyme
1 tsp. dried rosemary, crushed
1/4 tsp. garlic powder
1 small green pepper, julienned
1 can (8 oz) mushrooms stems and pieces, drained
1 c. (4 oz) shredded mozzarella cheese

In a bowl, dissolve yeast in water. Stir in sugar, salt, oil, and flour. Beat vigorously 20 strokes. Cover and rest for 20 minutes. On a floured surface, roll into a 13 in. x 9 in. rectangle. Transfer into a greased 13 in. X 9 in. X 2 in. baking pan. Sprinkle with beef.

Combine soup and seasonings: spoon over beef. Top with green pepper, mushrooms and cheese. Bake at 425 degrees for 20-25 minutes or until crust and cheese are lightly browned. 8 servings.

I got this recipe from the Taste of Home Family Collection Cookbook. My whole family liked it, although, the kids don't like mushrooms and peppers. On half of the pizza, I left them off. Also, I don't have a kitchen thermometer, so I just guessed. I knew that it couldn't be hot, so I just found a warm temperature and it worked out.

Happy Cooking!