1 pkg. active dry yeast
1/4 c. warm water
1 3/4 c. packaged biscuit mix
1 (8 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1/4 c. water
1/4 c. chopped onion
3/4 tsp. dried oregano, crushed
1/4 tsp. each garlic salt & dried basil
Dash bottled hot pepper sauce
5 hard cooked eggs, sliced
1 med. green pepper, cut in strips
1 (4 oz.) can sliced mushrooms, drained
1 c. shredded Mozzarella cheese
1/2 c. American cheese

In medium bowl, soften yeast in warm water. Add biscuit mix; beat well. Turn out onto cloth well dusted with biscuit mix; knead 3 to 5 minutes. Roll out dough to a 13" circle. Place on a greased 12" pizza pan, forming high edges. Bake at 425 degrees for 5 minutes.

Meanwhile, combine undrained tomatoes, tomato paste, water, onion, oregano, garlic salt, basil and pepper sauce. If desired, reserve several egg slices for garnish. Arrange remaining egg slices atop partially baked crust; sprinkle lightly with salt. Arrange green peppers and mushrooms atop. Spoon tomato mixture over this and bake for 15 minutes more. Toss cheese mixture atop and bake 5 minutes more. Serves 4.