Deep Dish Mexican Pizza

Makes 6 servings

• 1 8-ounce can tomato sauce
• 1 4-ounce can green chilies diced, drained
• 1 tablespoon dried minced onion
• 1 to 2 teaspoons chili powder
• 1 teaspoon oregano
• 1 teaspoon garlic salt
• 1 15-ounce package corn bread and muffin mix
• 3/4 cup water cold
• 2 eggs beaten
• 1/2 green bell pepper medium cut in very thin 1 1/2 -inch long slices
• 1 4-ounce can olives sliced, drained
• 1 cup mozzarella cheese shredded (about 4 oz.)
• 1 cup cheddar cheese shredded (about 4 oz.)
• 3 tablespoons parmesan cheese grated

Preheat oven to 450°. Generously grease a 13 x 9 x 2-inch baking pan. In a medium bowl, mix tomato sauce, green chilies, onion, chili powder, oregano and garlic salt; set aside.

In another medium bowl, mix corn bread mix, water and eggs until smooth. Pour into baking pan. Spread sauce over top to within 1/2 inch of edges.

Arrange green pepper and olives on pizza. Top with cheeses. Bake in middle of oven for 20 minutes or until crust is golden brown and edges pull away from sides of pan.