DOWNSIDE-UP DEEP CRUST PIZZA

FOR THE CRUST:
1 pkg active dry yeast
1 cup warm water
2 tbsp vegetable oil
1/2 tsp salt
2 1/2 cups all purpose flour
FOR THE PIZZA:
1 tbsp vegetable oil
1 clove garlic
1 lb extra lean ground beef
1 cup bottled pizza sauce
1/2 cup chopped sweet red peppers
1/2 cup sliced fresh mushrooms
1/2 cup grated parmesan cheese
6-8 oz sliced mozarella or white cheddar cheese
Chopped parsley

In a bowl, stir together yeast, water, 2 tbsp oil and ssalt. Add flour, beating to keep mixture smooth. Cover. Set aside.

In a skillet, heat 1 tbsp oil. Add garlic and beef. Saute over high heat 5 minutes or until beef loses its color.
Stir in sauce, peppers, mushrooms and parmesan cheese. Turn mixture into a buttered 10 inch pie pan.

Beat dough again until smooth. Turn onto beef layer. Pat and stretch to cover evenly. Let rise 35 to 45 minutes until puffy.

TO BAKE:
Bake at 400 degrees F for 35 minnutes or until golden.
Invert onto oven proof dish. Top with sliced cheese. Bake until cheese melts.

Sprinkle with parsley. Cut into wedges. Serve.