CRUST:

1 c. warm water (105 - 115 degrees)
1 pkg. dry yeast
1 tbsp. sugar
1 1/2 tsp. salt
1 tbsp. sauce mix
2 tbsp. oil
2 3/4 - 3 1/4 c. flour

PIZZA:

1 1/2 lb. ground beef
8 oz. (1 cup) tomato sauce
1/4 c. water
1 envelope spaghetti sauce mix (reserve 1 tbsp. for crust)
12 oz. cream style cottage cheese
1/4 c. grated Parmesan cheese
1 c. (4 oz.) shredded Mozzarella cheese

Crust: Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, salt, mix oil and 1 1/2 cup flour. Beat until smooth. Add additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 45 minutes. Punch down; divide in half. Roll land stretch onto 2 ungreased pizza pans or two 15 x 10-inch pans.

Pizza: Brown ground beef; drain. Stir in tomato sauce, 1/4 cup water, and seasoning mix. Simmer 10-15 minutes. Spread cottage cheese over dough. Spoon meat mixture over cottage cheese. Sprinkle with Parmesan cheese. Bake at 400 degrees on low rack for 25-35 minutes until deep golden brown. Sprinkle with Mozzarella cheese. Bake 2-3 minutes until cheese melts. Let stand 5 minutes before serving. Double cheeses for 2 large pizzas, or cover 1 crust tightly and refrigerate for up to 6 days.