PIZZA WITH PEPPERONI 1963

PIZZA WITH PEPPERONI 1963

From Billie Reid

1 cake yeast
1/4 cup lukewarm water
1 cup hot water
2 T. butter
1  1/2 t. salt
3  1/2 cups flour (approximate)
1 cup ground pepperoni (6 oz.)
1 clove garlic (optional)
2  6-oz. cans tomato paste
4 cups aged cheddar cheese
2 t. oregano
grated Italian style cheese

To make dough for pizza, soften yeast in lukewarm water and let stand 5 minutes.

Pour hot water over butter and salt. Let cool to lukewarm.

Then combine with yeast and gradually stir in flour, mixing until dough is smooth.

Knead lightly.

Divide into 2 balls and roll out into circles 1/8" thick, on two large cookie sheets.  Turn up the edge of dough to make a 1/2" rim.

Spread dough with tomato paste and cover with grated cheddar cheese.  Sprinkle pepperoni over top. Next, add oregano.  Shake Italian style cheese over pizza.

Bake at 425 degrees for 20 minutes.