1 pkg. active dry yeast
1/2 c. warm water (110-115 degrees)
1 tbsp. cooking oil
2 1/2 c. packaged biscuit mix
1 lb. bulk Italian sausage
1 c. dairy sour cream
1/4 tsp. salt
3 tomatoes, sliced
1 tsp. dried basil, crushed
1/2 tsp. dried thyme, crushed
1 c. (4 oz.) shredded mozzarella cheese
1/4 c. grated Parmesan cheese

In a mixing bowl, soften yeast in warm water; stir in cooking oil. Add biscuit mix, stirring just until moistened. Cover and let rest 10 minutes. Divide dough into 6 equal portions.

On a lightly floured surface, roll each piece of dough into a 5 inch circle. Place on greased baking sheet; crimp edges. Bake in a 425 degree oven for 5 minutes.

Meanwhile, in a large skillet, cook Italian sausage until browned; drain off fat. Stir in sour cream and salt. Spread meat mixture on each crust. Top with tomato slices; sprinkle with a little additional salt. Sprinkle with basil and thyme. Top each with some mozzarella cheese and Parmesan cheese. Return to 425 degree oven and bake 8-10 minutes more or until heated through. Makes 6 servings.