PAN PIZZA PERFECTO

Pizza Dough:
¾ cup (175 mL) lukewarm water
1 tsp (5 mL) sugar
1 tsp (5 mL) salt
1 pkg. bakipan® Fast Rising Instant Yeast (2 ¼ tsp. (12 mL)
2 tsp (10 mL) olive oil
2 cups (500 mL) all-purpose flour

Topping:
¼ cup (50 mL) water
3 tbsp (50 mL) tomato paste
1 tsp (5 mL) dried oregano
1 green pepper, cored, seeded and thinly sliced
¾ cup (175 mL) thinly sliced beef, chopped
½ cup (125 mL) sliced mushrooms
2 cups (500 mL) shredded mozzarella cheese

1. Grease a 12" (30 cm) pizza pan; set aside.
2. In large bowl, combine water, sugar, salt, bakipan® Fast Rising Instant Yeast and oil. Stir in 1 cup (250 mL) flour and beat until smooth.
3. Add the remaining flour and mix to form a ball. Let dough rest for 15 minutes.
4. Using fingers, spread dough out evenly over pan, pressing smooth and leaving a ridge of dough around pan edges.
5. In small bowl, combine water, tomato paste, and oregano; spread over crust.
6. Arrange green pepper, beef and mushrooms over top; sprinkle with cheese.
7. Bake on bottem rack in 400°F (200°C) oven for 20 minutes or until crust is crisp. (For thicker crust, let pizza rest uncovered for 15-20 minutes before baking.)