Pizza Pie
A recipe from the Sneaky Kitchen
1 or 2 Tbsp olive oil 
3/4 lb. very lean ground beef
1 large onion
1/2 large green bell pepper
1 medium to large carrot
1 or 2 dried black figs (optional)
4 to 5 garlic cloves
3 Tbsp dry white cooking wine 
15-oz can tomato puree (not sauce)
2 tsp sugar
1 tsp oregano
1 tsp  dried basil
1/4 tsp ground bay leaf
2 tsp dried parsley
1/4 tsp black pepper or to taste
tiny pinch of cinnamon (optional)
1/2 tsp salsa seasoning (optional)
4 Tbsp tomato paste
Heat oil on med in a lg Teflon skillet. Chop onion & green pepper & put in  skillet; stir. Add ground beef, stirring to break up as it cooks. 

Finely shred or grind carrot, chop fig & mince garlic. (In food processor, chop them all together.) When pink is gone from meat & it's well crumbled, add carrot, fig & garlic. Cook for about 5 min., stirring often. Add wine, tomato puree &  seasonings. Stir well & turn down to simmer for about 10 min. while assembling the pizza, stirring as needed. Do not allow to brown

cooking spray                         mozzarella cheese, shredded
Choose from the following according to your family's preferences. 

* chopped onion
* thinly sliced green pepper
* as desired: chunks of cooked sausage, slices of pepperoni, thin strips of salami, cooked Canadian bacon, ham or turkey ham (or anchovies)
*  sliced black or green olives
*  sliced hot or mild peppers
*  thinly sliced mushrooms (spray with cooking spray after layering in pan)
*  strange things like artichoke hearts, pineapple chunks, etc., leftover cooked veggies or anything else your family likes on pizza

Crust: For 1 deep dish pie:
3/4 cup milk
1 tsp olive oil
1 small egg (or 2 egg whites)
3 Tbsp grated parmesan cheese
1/2 tsp garlic powder
1/4 tsp powdered oregano
3/4 C self-rising flour
2 tsp ground flax seed (optional)
Beat all items together until well mixed.  A food processor does a great job of this; use the bowl you chopped the veggies in.

Preheat oven to 400. Spray pan bottom & sides well with cooking spray. 
Layer fillings thinly to taste. Follow with layer of shredded mozzarella. Press down on entire layer to compact it & leave room for the next ingredients.

For deep dish, use about 1/3 of the tomato filling, about 1 1/4 C. For lg. version, use all the sauce. If cold, heat it. Spread over mozzarella. Add another layer of shredded mozzarella over hot sauce.

Pour crust topping over pie; sprinkle with parmesan. Bake 30 min. or until top is golden. Serve with a turner or pie server, scooping up filling under ea. piece.