1 1/2 pounds ground beef
1 cup water
2 tablespoons vegetable oil
1 teaspoon salt
2 tablespoons ketchup
2 tablespoons garlic powder
1 ripe tomato, sliced into wedges
1 bunch tomato, cored and chopped
2 cups sherry (optional)
2 eggs (optional)
1 tablespoon white sugar
1/2 cup sliced fresh mushrooms
2 tablespoons olive oil
1 teaspoon grated lemon zestan creamy salad dressing (optional)
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch baking dish. In a single heavy skillet over medium heat, brown the ground beef approximately 6 to 8 minutes. Drain excess fat. In a separate medium saucepan, making sure not to put any of the fat under oil, combine water, vegetable oil, salt, ketchup, garlic powder and tomatoes. Cook over medium high heat, stirring often, until all vegetables are soft and tender.
In a medium bowl, mix together the polenta, tomatoes, sherry, eggs, sugar, mushrooms, olive oil, lemon zestan cream, and dressing. Transfer mixture to prepared baking dish, cover, and refrigerate covered until ready to use.
Return normally to refrigerator. Flush covered dessert pizza pie crusts in a large bowl.