1 lb. bulk pork sausage
3/4 c. chopped onion
3 c. Bisquick baking mix
1 1/2 c. beer or water
1 (15 1/2 oz.) jar thick spaghetti sauce
1 (4 oz.) can mushroom stems and pieces, drained
1 (2 1/4 oz.) can sliced ripe olives, drained (about 1/2 c.)
1 green pepper, cut into thin rings
2 c. shredded cheddar cheese

Heat oven to 425 degrees. Grease jelly roll pan, 15 x 10 x 1 inch. Cook and stir sausage and onion in 10 inch skillet until sausage is brown, drain. Mix baking mix and beer until thoroughly moistened, spread batter in pan. Spread spaghetti sauce carefully over batter, top with sausage mixture and the remaining ingredients. Bake until crust is golden brown, 25-30 minutes. 12 servings.