1 tbsp. cornmeal
1 1/2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/2 c. salad oil plus 1 tbsp.
1 lg. green pepper, cut crosswise 1/4 inch wide ring
1 (8 oz.) pkg. shredded Monterey Jack cheese
1 (4 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) jar mild pizza sauce
4 oz. sliced mushrooms

Preheat oven to 475 degrees. Grease 15 1/2 x 10 1/2 inch jelly roll pan. Sprinkle with 1 tablespoon cornmeal. In large bowl, mix all- purpose flour, baking powder, salt, and 1/2 cup cornmeal. With fork, stir in milk and 1/4 cup salad oil until well blended. Spoon dough into jelly roll pan. With floured finger tips, press evenly over bottom and slightly up side. Bake 8 to 10 minutes until crust is set and lightly browned around edges.

Meanwhile in 10 inch skillet over medium high heat in 1 tablespoon hot salad oil, cook pepper rings until tender crisp, stirring frequently. In large bowl, mix cheeses. Remove crust from oven. Sprinkle baked crust with 2/3 of cheese mixture. Drizzle pizza sauce over cheese. Sprinkle with mushroom pepper rings. Sprinkle remaining cheese on top. Bake 5 to 8 minutes until cheese melts.

Optional: Sliced olives. Sprinkle with mushrooms, etc.