Shepherd's Pizza

1 (16 oz) hot roll mix

1/4 cup instant mashed potato flakes

1 (8 oz) carton plain yogurt 

1 egg

1 lb lean ground beef

1 cup frozen peas and carrots

1 (8 oz) pkg shredded mozzarella cheese (2 cups)

1 medium tomatoes, seeded and coarsely chopped

1/4 cup sliced green onion

1½ tsp Italian Seasoning

1/4 tsp pepper

milk

In a large bowl, combine roll mix and potato flakes. In a saucepan heat yogurt and 1/2 cup water until warm (120º to 130º). Mixture may appear curdled. Stir yogurt  mixture and egg into flour mixture. Turn out on to a lightly floured surface. Knead 5 minutes or till smooth and elastic. Shape into a ball. Cover; let rest 5 minutes. 

In a skillet, cook meat until brown and drain. Stir in peas and carrots, 1¼ cups cheese, tomato, onion, Italian seasoning and 1/4 tsp pepper. On a lightly floured surface, roll 2/3 of the dough into a 13 inch circle; place in a greased 12" pizza pan. Top with meat mixture and remaining cheese. Roll our remaining dough to a 12" circle; cut into 1/2" wide strips. Weave strips over filling to make a lattice-top crust. Trim ends of strips even with edge of pan. Pinch ends of strips to bottom dough to seal. Brush dough with milk. Make at 400º for 30-35 minutes or until hot. Cover with foil after 20 minutes of baking. Makes 6 servings.