_2 pizzas, 14 inches in diameter_
1 yeast roll recipe (p. 59)
4 cups shredded cheese (Mozzarella, Muenster, Colby, or process
Swiss or Cheddar)
2 cans (8 ounces each) Spanish-style tomato sauce
½ teaspoon oregano
½ cup grated Parmesan cheese
Preheat oven with oven regulator set at broil; leave oven door closed.
Prepare roll dough as directed in recipe, but do not allow to rise.
Divide dough into two equal portions; form each into a ball. On a
floured surface, roll out each ball of dough into a 14-inch circle.
Place on lightly greased pizza pans or baking sheets, turning up edges
of dough slightly to form rim.
Sprinkle each pizza with 2 cups shredded cheese. Combine tomato sauce
and oregano; spread half the mixture over each pizza. Sprinkle half the
Parmesan cheese over each pizza.
Place pizzas in preheated oven and turn oven regulator to 525° F.
(extremely hot). Bake 20 to 25 minutes, or until crust is crisp.
NOTE: Any of toppings below may be added before Parmesan cheese.
Amounts are for 1 pizza:
1 can (8 ounces) sliced mushrooms, drained
¾ pound ground beef, browned and drained
¼ pound pepperoni, thinly sliced
¾ pound fresh pork sausage, browned and drained
_Menu suggestion_
Serve with mixed vegetable salad and fruit for dessert.