Recipe - Easy Two-Crust Pizza

2 Frozen bread dough loaves
(16oz), thawed (or mix
your own)
1 One half pound Ground meat (sub. lots of
fresh veggies here!)
1 md Onion, thinly cut or sliced up
2 Tblesp cornmeal
1 cup Grated Parmesan cheese
1 cn (6oz) cut or sliced up mushrooms,
drained
8 ounce Sliced mozzarella cheese
1 small Green pepper, cut or sliced up in thin
rings
1 Jar (15 1/2oz) extra thick
spaghetti sauce
2 teaspoon Dried thyme
Milk
Cornmeal

Shape each loaf of dough into a ball; cover and let rise according to pkg.
directions till nearly double. Punch dough down; cover and let rest 10 min.
Meanwhile, in large skillet cook meat and onion till meat is browned; drain
well. On floured surface roll One half of dough to a 13" circle. Grease 12"
pizza pan; sprinkle with 2 tblesp. cornmeal. Fit dough into pan. Sprinkle
dough with One half c. Parmesan cheese. top with meatonion mixture, mushrooms,
cheese slices, and green pepper. Spoon spaghetti sauce over; sprinkle with
thyme and remaining Parmesan cheese. Roll remaining dough into 13" circle;
place over filling. Fold extra dough under bottom crust, pinch to seal. Cut
slits in top crust for escape of steam. Bake at 400 deg. for 15 min. Brush
top crust with milk; sprinkle with a little cornmeal. Bake 15 min. more or
till top is well browned. Let stand 1015 min. before cutting into wedges.
This is a VERY hearty meal with a salad!

Boy, does this bring back memoriesthe first time I made this my
thenboyfriend (now husband) was at my house, as was another young married
couple. I was trying to impress everyone with my cooking expertise. I read
the recipe wrong and used 2 TBLESP of thyme and got it kind of concentrated
in one place. The other young man bit into one place and blew out a
graygreen cloud!! I 'bout died of embarrassment. Everyone else 'bout died
laughing!! Posted to EATL Digest 11 Mar 97 by Julie Sterchi
sterchi@WABASH.NET on Mar 11, 1997