Stuffed Pizza

1/2 pound ground beef
1 large onion, minced
1 cup chopped mushrooms
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 cups shredded Mozzarella cheese
1 8 ounce can pizza sauce

Dough:
      1 package active dry yeast
      1 cup water, 105 to 115 F.
      1 teaspoon each sugar and salt
      2 1/4 cups all-purpose flour

Crumble beef into skillet.  Add onion and 
mushrooms.  Cook over medium heat until beef 
is no longer pink.  Add the Italian seasoning
and salt.

In a bowl, dissolve yeast in warm water.  Add 
sugar and salt.
Stir in the flour a little at a time.
Beat well, until smooth.
Cover, and let rise for 30 minutes.

Divide dough into two parts.
Grease a 12 inch pizza pan.
Press half the dough into the pan.  Cover bottom
evenly.  Build up the sides.

Cover the crust with the beef mixture.  Top with 
1 cup of the cheese.

Roll out remaining half of dough.
Cover filling and seal the edges.  Prick top all over.

Spread the top with the pizza sauce and top with 
remaining cheese.  Sprinkle with Italian seasoning.

Bake at 425 degrees F. for about 25 minutes - time will
vary with oven - until crust is done and cheese is melted.

This recipe can be doubled, to make 2 pizzas, but we only 
use one jar of pizza sauce for both.
Vary toppings, such as ham, green pepper, beef salami, 
pepperoni.