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| 3 Tasse | Bisquick Baking Mix |
| 3/4 Tasse | water |
| 1 x ca. 450 g | ground beef |
| 1/2 Tasse | Onion chopped |
| 1/2 Teelöffel | salt |
| 2 | Cloves garlic crushed |
| 1 Dose | Tomato sauce (15 oz) |
| 1 Teelöffel | italien seasoning |
| 1 | Sliced mushrooms (4.5oz jar) |
| 1/2 Tasse | green pepper chopped |
| 2 Tasse | Mozzarella cheese, shredded about 8oz |
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Heat oven to 425 F. Lightly grease jelly roll pan, 15-1/2 x 10-1/2 x 1 inch, or cookie sheet. Mix baking mix and water until soft dough forms. Pat dough on bottom and up sides of pan with floured hands. Or roll into rectangle, 13 x 10 and place on cookie sheet; pinch edges of rectangle, forming 3/4-inch rim.
Cook and stir ground beef, onion, salt and garlic until beef is brown; drain. Mix tomato sauce and Italian seasoning; spread evenly over dough. Spoon beef mixture evenly over sauce. Top with drained mushrooms, green pepper and cheese. Bake until crust is golden brown, about 20 minutes.
High altitude (3500 to 6500 feet): Heat oven to 450^. Bake 15 to 20 minutes.
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