1/2 c. warm water (105 to 115 degrees)
1 pkg. active dry yeast
1 3/4 c. buttermilk baking mix
2 tbsp. oil
1 c. sliced fresh mushrooms
1 sm. onion, sliced
1/2 med. green pepper, slivered
Few sprigs parsley, chopped
1 1/4 c. sliced zucchini
1/2 tsp. dried oregano leaves, crumbled
1/2 tsp. salt
1/4 c. grated Parmesan cheese
1 c. (4 oz.) shredded Mozzarella cheese
Pimiento strips

1. Place warm water in bowl and sprinkle with the yeast. Let stand 3 or 4 minutes, then stir until dissolved.

2. Add baking mix and stir to form a soft dough. Turn out on floured board and knead 20 turns. Cover with bowl and let stand 20 minutes.

3. Meanwhile, heat oil in medium skillet. Add mushrooms, onions, green pepper, parsley and zucchini. Saute about 5 minutes, stirring occasionally. Add oregano and salt.

4. Roll dough to form a 12-inch circle. Ease into a 9-inch pie plate. Crimp edges. Bake at 400 degrees for 8 minutes.

5. Fill with sauteed mixture. Sprinkle with the cheeses. Garnish with pimiento strips. Bake below center of oven (to brown bottom of crust) for about 15 minutes. Serve immediately.