Peppy Pizza Pie 


1 pound (450 g) ground beef
2 oz (56 g) pepperoni, chopped (about 1/3 cup / 80 ml)
1/3 cup (80 ml) dry bread crumbs
1 egg
1/2 teaspoon (2.5 ml) oregano leaves
1/4 teaspoon (1.25 ml) salt
1 can (8 oz / 224 g) tomato sauce
1 can (8 oz / 224 g) mushroom stems and pieces, drained (*)
1/4 cup (60 ml) sliced pitted ripe olives
1 cup (240 ml) shredded mozzarella cheese (4 oz / 112 g)

Heat oven to 400 F (200 C).  Mix meats, bread crumbs, egg,
oregano leaves, salt and half the tomato sauce.  Press mixture
evenly against bottom and side of ungreased 10-inch (25-cm) pie
pan (see note).

Sprinkle mushrooms and olives in meat-lined pan; pour remaining
tomato sauce over vegetables.  Bake uncovered 25 minutes.  (The
pepperoni gives a red-flecked appearance to the meat.)  (At this
point I poured off about half the liquid - I wanted to cut down on
the fat, but not pour off too much flavor.)  Sprinkle pie with
cheese; bake 5 minutes.  Cool 5 minutes, then cut into 6 wedges.

Makes 6 servings.

(*) You can substitute 1 can (8 oz / 224 g) cut green beans,
drained, or 1 can (8 oz / 224 g) whole kernel corn, drained, for
the mushrooms.

NOTE: If you have to use a 9-inch (23-cm) pie pan, place it in a
shallow baking pan to catch any juices that may cook over.