Cornmeal
1 tbsp. baking powder
3/4 c. milk
1 lg. green pepper, cut crosswise into 1/4 inch wide rings
1 (8 oz.) pkg. or 2 c. shredded Monterey Jack cheese
1 (4 oz.) pkg. or 1 cup shredded cheddar cheese
1 (8 oz.) jar mild taco sauce
1/2 (6 oz.) can drained weight pitted ripe olives, sliced
1 1/2 c. all purpose flour
1/2 tsp. salt
Salad oil

Preheat oven to 475 degrees. Grease 15 1/2 x 10 1/2 jelly roll pan; sprinkle with 1 tablespoon cornmeal. In large bowl, mix all purpose flour, baking powder, salt, and 1/2 cup cornmeal. With fork, stir in milk and 1/4 cup salad oil until well blended. Spoon dough into jelly roll pan; with floured finger tips, press evenly over bottom and slightly up sides. Bake 8-10 minutes until crust is set and lightly browned around edges.

Meanwhile, in 10 inch skillet over medium high heat, in 1 tablespoon hot salad oil, cook green pepper rings until tender crisp stirring frequently. In large bowl, mix Monterey Jack cheese and cheddar cheese.

Remove crust from oven. Sprinkle baked crust with about 2/3 of cheese mixture. Drizzle taco sauce over cheese; sprinkle with olives and pepper rings. Sprinkle remaining cheese on top. Bake 5-8 minutes until cheese melts. Makes 6 servings.