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    You are in: Home / Recipes / Vavavoom Biscuit Crust Beef & Mushroom Pizza Recipe
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    Vavavoom Biscuit Crust Beef & Mushroom Pizza

    Vavavoom Biscuit Crust Beef & Mushroom Pizza. Photo by Bayhill

    1/1 Photo of Vavavoom Biscuit Crust Beef & Mushroom Pizza

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Bergy's Note:

    Watch this disappear! Use your imagination for the topping but do try the salsa this is what makes this so good. I say it feeds 4, but that depends if you are feeding teenagers - use your judgment

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    Ingredients:

    Servings:

    Units: US | Metric

    Biscuit Crust

    Directions:

    1. 1
      The crust: Stir together the dry crust ingredients.
    2. 2
      Using a pastry cutter or two knives cut in the shortening until the mixture looks like crumbs.
    3. 3
      Gently mix in the egg and milk--only mix gently until the mixture is just combined.
    4. 4
      Turn out on a well floured board and knead the dough only 15 times.
    5. 5
      Press evenly onto a greased 12" pizza pan.
    6. 6
      Handle as little as possible.
    7. 7
      In a skillet melt the butter over medium heat and cook the beef, mushrooms, garlic, oregano pepper, salt. and pepper. Break up the meat cook about 5 minutes or until the meat is browned and the mushrooms are cooked. Drain the meat well and put it on the biscuit crust.
    8. 8
      Top with the salsa and cover with the cheese.
    9. 9
      Bake in 450°F oven for approx 25 minutes or until the crust is golden and the cheese is all bubbly.

    Ratings & Reviews:

    • on February 26, 2007

      55

      i usually hate homemade pizza but this was GREAT! I won't buy frozen pizza again. I made this exactly as the recipe called. The only thing i would do next time is use medium salsa. This time i used hot salsa and my mouth is on fire. LOVED IT, LOVED IT, LOVED IT!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2007

      45

      The crust was my favorite part (and the dough was so pliable and no cracks). I will use the crust for other recipes, like pot pie topping. I was disappointed with my particular salsa choice (Paul Newman Medium) and found myself wishing I'd used a tomato/pizza sauce or a different brand of salsa. It reminds me of a similar Bisquick pie recipe that I've made in the past. I will make this again, though, and experiment with the top. This reheats very well, too. Thanks Bergy for posting. Roxygirl

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2006

      55

      What a quick and convenient way to make pizza!! This was a nice change from regular pizza, and the biscuit crust meant that there was no waiting for the dough to rise (a real time saver). I made it exactly as written and it was devoured by my family. We usually like more toppings, so next time I think I would add some of my family favorites. The salsa really did add a nice, unexpected flavor. Thank you Bergy for sharing this great, timesaving recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vavavoom Biscuit Crust Beef & Mushroom Pizza

    Serving Size: 1 (496 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1015.3
     
    Calories from Fat 583
    57%
    Total Fat 64.7 g
    99%
    Saturated Fat 25.6 g
    128%
    Cholesterol 195.7 mg
    65%
    Sodium 1846.7 mg
    76%
    Total Carbohydrate 62.6 g
    20%
    Dietary Fiber 4.1 g
    16%
    Sugars 6.3 g
    25%
    Protein 46.7 g
    93%

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