CRUST:

2 tbsp. butter
1 2/3 c. all-purpose flour
2 tsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2/3 c. milk

SAUCE:

1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 tsp. basil leaves
1/2 tsp. oregano leaves
1/4 tsp. pepper
1/2 tsp. fresh garlic, minced

TOPPING:

1 1/2 c. (6 oz.) shredded Mozzarella cheese
1 c. fresh mushrooms, sliced to 1/4 inch
2 oz. pepperoni, sliced
1 med. green pepper, sliced 1/8 inch
1 med. ripe tomato, sliced 1/8 inch
1/2 c. pitted ripe olives, sliced 1/4 inch

Heat oven to 425 degrees. In a 10 inch ovenproof skillet (cast iron is perfect) melt butter in oven (3 to 4 minutes). Meanwhile, in medium bowl stir together all crust ingredients except milk. Stir in milk just until moistened. On lightly floured surface knead dough until smooth (1 minute). Press dough on bottom and halfway up sides of skillet with melted butter. Bake for 10 minutes. Meanwhile, in small bowl stir together all sauce ingredients. Spread tomato sauce over partially baked crust. Sprinkle with 1 cup cheese and mushrooms. Arrange pepperoni, green pepper and tomato on pizza; sprinkle with olives and remaining 1/2 cup cheese. Return to oven; continue baking for 15 to 20 minutes or until heated through and cheese is melted. 50 minutes. 4 servings.