1 (16 oz.) pkg. hot roll mix
1/4 c. instant mashed potato flakes
1 (8 oz.) carton plain yogurt
1 egg
1 lb. lean ground lamb or beef
1 c. frozen peas & carrots
1 (8 oz.) pkg. Mozzarella cheese, shredded (2 c.)
1 med. tomato, seeded & coarsely chopped
1/4 c. green onion, sliced
1 1/2 tsp. Italian seasoning
Milk

Combine roll mix and potato flakes. In saucepan, heat yogurt and 1/2 cup water until warm (120 to 130 degrees). Mixture may appear curdled. Stir yogurt mixture and egg into roll mix. Turn out onto lightly floured surface. Knead 5 minutes or until smooth and elastic. Shape into a ball. Cover and let rest 5 minutes. Cook meat until brown; drain. Stir in peas and carrots, 1 1/4 cups cheese, tomato, onion, Italian seasoning and 1/4 teaspoon pepper on floured surface; roll 2/3 of dough into 13 inch circle. Place in a greased 12 inch pizza pan. Top with meat mixture and remaining cheese.

Roll out remaining dough to a 12 inch circle; cut into 1/2 inch wide strips. Weave strips over filling to make a lattice-top crust. Trim ends of strips even with edge of pan. Pinch ends of strips to bottom of dough to seal. Brush dough with milk. Bake at 400 degrees for 30 to 35 minutes or until hot. Cover with foil after 20 minutes. 6 to 8 servings.