PEPPERONI PIZZA

2 cups Bisquick baking mix
1/2 cup cold water
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano leaves, slightly crushed
1/2 teaspoon garlic powder
1 can (8 ounces) tomato sauce
1 package (3-1/2 ounces) sliced pepperoni
1 can (2,2 ounces) sliced ripe olives, drained
1 Jar (2-1/2 ounces) sliced mushrooms, drained
1-1/2 cups shredded mozzarella cheese (6 ounces)

Heat oven to 425 degrees. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes, Pat dough with hands floured with baking mix into 12-inch heart shape on lightly greased cookie sheet, carefully forming a 1/2-inch rim. Sprinkle evenly with Parmesan cheese. Stir oregano and garlic powder into tomato sauce; spoon over Parmesan cheese. Carefully spread to cover; sprinkle with remaining ingredients. Bake until crust is golden brown, about 20 minutes.

High Altitude Directions (3500 to 6500 feet): Substitute boiling water for the cold water.