Peppy Pizza Pie

1 lb Lean Ground Beef
2 oz Pepperoni; Chopped
1/3 c Bread Crumbs; Dry
1 ea Egg; Lg
1/2 t Oregano Leaves
1/4 t Salt
8 oz Tomato Sauce; 1 Cn
8 oz Mushroom Stems Pieces; *
1/4 c Ripe Olives; Pitted, Sliced
1 c Mozzarella Cheese; Shredded

*Use 8-oz can of Mushroom Stems and Pieces that has been drained.
Heat the oven to 400 degrees F.

Mix ground beef, pepperoni, bread crumbs, egg, oregano leaves, salt
and half of the tomato sauce.

Press the mixture evenly against the bottom and sides of an ungreased
10-inch pie pan.

Sprinkle the mushrooms and olives in the meat lined pan then pour the
remaining tomato sauce over the vegetables.

Bake uncovered for 25 minutes.

Sprinkle the pie with the shredded cheese and bake an additional 5
minutes.

Cool for 5 minutes then cut into 6 wedges.

Note: If a 10-inch pie pan is not available, use a 9-inch one but put
a pan under it to catch the run off of juices.

Also you can use an 8 oz can of cut green beans or whole kernel corn
in place of the mushrooms if desired.