1 2/3 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1 (8-ounce) can tomato sauce
2 tablespoons tomato paste
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon finely chopped fresh garlic
1/8 teaspoon pepper
1 1/2 cups shredded mozzarella cheese
1 cup sliced 1/4-inch fresh mushrooms
2 ounces sliced pepperoni
1 small green bell pepper, thinly sliced
1 medium tomato, thinly sliced
1 (2 1/4-ounce) can sliced pitted ripe olives
Heat oven to 425°F.
Pour melted butter into 10-inch ovenproof skillet; set aside.
Combine all crust ingredients except milk in bowl. Stir in milk just until moistened. Knead dough on lightly floured surface 1 minute or until smooth. Roll dough into 10-inch circle; press dough on bottom and halfway up sides of skillet. Bake 10 minutes.
Combine all sauce ingredients in bowl. Spread sauce over partially baked crust; sprinkle with 1 cup cheese and mushrooms. Arrange pepperoni, green pepper and tomato on pizza; sprinkle with olives and remaining cheese. Continue baking 15-20 minutes or until heated through and cheese is melted.
Leftover tomato paste can be frozen for future use. Drop by 1 tablespoon portions onto waxed paper-lined baking sheet. Place baking sheet in freezer; freeze tomato paste until firm. Place tomato paste portions in resealable plastic food bag. Store in freezer.