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Chicago Deep-Dish Crust
4 cups shredded mozzarella cheese (16 ounces)
Vegetable Toppings
Meat Toppings
1 (28-ounce) can Italian plum tomatoes, chopped and well drained
1 tablespoon snipped fresh or 1 to 2 teaspoons dried oregano leaves or Italian herb seasoning
1/4 to 1/2 cup grated Parmesan cheese

CHICAGO DEEP-DISH CRUST
1 package active dry yeast
3/4 cup warm water (105° to 115°)
3 cups Original Bisquick® baking mix
2 tablespoons olive oil

1. Dissolve yeast in warm water in large bowl. Stir in baking mix and olive oil; beat vigorously 20 strokes. Turn dough onto surface generously dusted with baking mix. Knead dough until smooth and no longer sticky, about 60 times. Let rest 5 minutes.
2. Press in bottom and up sides of jelly roll pan,15 1/2 x 10 1/2 x 1 inch, greased with olive oil if desired. Or divide dough into halves and press in bottom and up sides of 2 round pans, 9 x 1 1/2 inches, greased with olive oil if desired.

MEAT TOPPINGS
1/2 to 1 pound bulk Italian sausage, cooked and drained
Ham cubes
1 package (3 1/2 ounces) sliced pepperoni

VEGETABLE TOPPINGS
Sliced mushrooms
Chopped green or red bell pepper
Chopped onion
Sliced ripe olives
Sliced pimiento-stuffed olives
Coarsely chopped sun-dried tomato in oil


1. Place oven rack in lowest position of oven. Heat oven to 425°. Prepare Deep-Dish Crust; sprinkle with mozzarella cheese.

2. Top with one of the Meat Toppings, desired Vegetable Toppings and tomatoes; sprinkle with oregano and Parmesan cheese.

3. Bake on lowest oven rack until crust is brown and cheese is melted and bubbly, 20 to 25 minutes.