BISQUICK YEAST PIZZA

1 pkg. Fleischmann’s active dry yeast
3/4 cup warm water (not hot - 105 to 115 degrees F)
2 1/2 cups Bisquick Baking Mix
3/4 cup chopped onion
1 clove garlic, chopped
2 cups tomato sauce
1 cup chopped salami or cooked Italian sausage or 2 cans anchovies, chopped
salt and pepper (to taste)
2 pkg. (6-oz. each) sliced Mozzarella cheese, cut in strips
Oregano

Heat oven to 425 degrees F (hot).

Dissolve yeast in water. Add Bisquick; beat. Knead 20 times on surface dusted with Bisquick.

Divide in 4. Roll paper-thin into 10-inch circles. Put on ungreased baking sheets.

Mix other ingredients except cheese and oregano; spread on dough. Top with cheese and sprinkle with oregano.

Bake 15 to 20 minutes.

Makes 1 (8 or 9-inch) cake
From: Faith's Collection at Recipelink.com
Source: Vintage recipe label, Bisquick Baking Mix box, 1950-60's