2 c. biscuit mix
2/3 c. plain yogurt (or sour cream)
2 tbsp. butter, melted

PIE:

4 tomatoes, sliced thinly
1/2 c. chopped onion (new spring onions add color)
1 (10 oz.) pkg. chopped frozen broccoli
5 lg. mushrooms, sliced
2 stalks chopped celery
1 green pepper, chopped

TOPPING:

1 1/3 c. plain yogurt (or sour cream)
1 c. cream cheese, softened
1 1/2 c. (8 oz.) sharp Cheddar cheese, grated
1 pkg. (env.) ranch salad dressing (reg. flavor)
Paprika
Italian seasoning mix

Mix yogurt and biscuit mix; beat until stiff (add a few tablespoons of milk, if needed). Roll out thin or press out into 13 x 9 x 2 inch pan. Press up to make a 1 to 1 1/2 inch rim. Brush crust with melted butter. Lay tomato slices on crust; top with the rest of the vegetables.

Mix cheese, yogurt, and ranch dressing in bowl. Pour this mixture over vegetables. Mix slightly to allow topping to run down into vegetables. Sprinkle with paprika and Italian seasoning mix. Top with chopped green onion stalks for color. Bake for 35 to 40 minutes at 350 degrees until crust is brown. Let stand 10 minutes before cutting.

Note: Diced ham, chicken turkey, or beef may be added and the vegetables may be varied. Serves 8.