ITALIAN STYLE PIZZA 1963
From Billie Reid
1/2 lb. sharp cheddar cheese or Scamorze Cheese shredded
1 pkg. hot roll mix
2 pkgs. brown n serve sausage links
1/2 cup finely chopped onion
1 T. fat
1/4 cup melted butter
8 oz. can tomato sauce
6 oz. can tomato paste
1 t. salt
1/4 t. oregano
1/8 t. garlic salt
1/4 cup finely cut parsley
Prepare hot roll mix as directed on the package. Let rise until light, 30-60 minutes.
Cut each sausage link into 8 pieces.
Pan fry onion in fat until lightly browned and add tomato sauce and paste, salt, oregano, and garlic salt.
Divide dough in half, roll out two 12 x 8 inch rectangles, and place on baking sheets. Brush with melted butter.
Arrange half of cheese on dough. Cover with tomato mixture. Top with the sausage pieces.
Sprinkle with remaining shredded cheese and parsley.
Bake immediately in a very hot oven - 450 - for 15-20 minutes.
Serve hot.
For ease of service, cut pizza into strips or pie-wedge pieces with kitchen scissors.
1/2 lb. sharp cheddar cheese or Scamorze Cheese shredded
1 pkg. hot roll mix
2 pkgs. brown n serve sausage links
1/2 cup finely chopped onion
1 T. fat
1/4 cup melted butter
8 oz. can tomato sauce
6 oz. can tomato paste
1 t. salt
1/4 t. oregano
1/8 t. garlic salt
1/4 cup finely cut parsley
Prepare hot roll mix as directed on the package. Let rise until light, 30-60 minutes.
Cut each sausage link into 8 pieces.
Pan fry onion in fat until lightly browned and add tomato sauce and paste, salt, oregano, and garlic salt.
Divide dough in half, roll out two 12 x 8 inch rectangles, and place on baking sheets. Brush with melted butter.
Arrange half of cheese on dough. Cover with tomato mixture. Top with the sausage pieces.
Sprinkle with remaining shredded cheese and parsley.
Bake immediately in a very hot oven - 450 - for 15-20 minutes.
Serve hot.
For ease of service, cut pizza into strips or pie-wedge pieces with kitchen scissors.
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