Yvonne's Lasagna Pie
Source of Recipe
Chef Sharon
Recipe Introduction
This recipe is actually one of our daughter's recipes but it is a family favourite that I would like to share with you.
Recipe Link: http://members.shaw.ca/sharongreene/Sharon3.html
In a large skillet add 1 tbsp. (15 ml) oil and over medium heat brown 1 lb. (500 g) of ground beef.
Add 1 small onion chopped and 1 clove of garlic minced.
Cook until tender and drain off any fat.
Mix in one 5 1/2 oz. (156 ml) tin tomato paste, 5 1/2 oz. (156 ml) water, 1/2 tsp (2 ml) sweet bail, 1/4 tsp (1 ml) salt, and 1 tsp (5 ml.) sugar.
Cook for about 5 minutes over a low simmer.
Thinly slice 1/4 lb (125 g) fresh mushrooms and 1/2 green pepper and set aside.
Grate 2 cups (500 ml) mozzarella cheese
Place pizza dough crust (recipe below) on an oiled 13" (30 cm) pizza pan or cookie sheet.
Add 1 tblsp (15 ml) oil in middle of dough and press out dough with fingers to fill pan.
Leave a ridge of dough around pan.
Place half the ground beef mixture on dough, then half the cheese, mushrooms and green pepper.
Repeat so you have two layers.
**Let sit for 15 - 20 minutes uncovered.**
Bake in a preheated 400F (200 C) oven for 20 minutes.
Cut into wedges.
**Yvonne suggests that if your pizza dough crust is thin then bake it right away.**
Pizza Dough
Oil a 13" (30 cm) pizza pan or cookie sheet and set aside
Put 1 cup (250 ml) of white flour, 1 tblsp (15 ml) Fermipan yeast, 1/4 tsp (1 ml) salt, 1 tblsp (15 ml) sugar and 3/4 cup (180 ml)lukewarm water in a large bowl.
Beat with a wooden spoon until smooth.
Add the last cup of flour and mix until it forms a ball.
Let rest (covered with a cloth) for 15 minutes.
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