Pizza

Ingredients

• 1 tsp. sugar
• 14 tsp. Salt
• 2 Tb. olive oil
• 2 C. sifted enriched flour
• 14 C. sifted enriched flour
• 1 Lb. Mozzarella Cheese
• 2 cans (6 oz. each) tomato paste
• 1 C. water
• 2 tsp. salt
• 1/8 tsp. pepper
• 2 tsp. crushed Oregano
• about 1 tsp. olive oil

Method

1. 1

   Stir in sugar, salt, and olive oil.

2. 2

   Beat in sifted flour.

3. 3

   Knead and put in greased bowl; brush top with shortening.

4. 4

   Cover and let rise until double in bulk, about 45 minutes.

5. 5

   Punch dough down, roll out into 8-inch circles, place on baking sheets, cover with damp towels, and let stand for 15-20 minutes.

6. 6

   Preheat skillet over medium heat, cook circles until light brown, turn and top with cheese, tomato mixture, and other toppings.

7. 7

   Cook until done, about 8-10 minutes.

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 35. The excerpt below is the record exactly as published.

1 tsp. sugar, 14 tsp. Salt and 2 Tb. olive oil. Beat in 2 C. sifted enriched flour. Stir in 14 C. sifted enriched flour. Knead, and put in greased bowl; brush top with shortening. Cover. Let rise in warm place, free from draft, until double in bulk, about 45 minutes. Punch dough down. Roll out into 8-inch circles. Place on lightly floured baking sheets. Cover with damp towels. Let stand 15-20 mins. On Grill or top of range preheat heavy oiled skillet over medium heat. Cook circles until light brown on bottom. Turn and top with Pizza topping. Cook until done, about 8-10 minutes. PIZZA TOPPING: Cut 1 Lb. Mozzarella Cheese into thin slices. Combine 2 cans (6 oz. each) tomato paste, 1 C. water, 2 tsp. salt, 1/8 tsp. pepper, 2 tsp. crushed Oregano. Top each circle of dough with cheese slices, then tomato mixture, sprinkle Parmesan cheese and about 1 tsp. olive oil. If desired top with pieces of sausage (Pepperonni), sliced frankfurters, anchovy filets, sliced olives, sliced canned mushrooms, cooked minced clams or cooked shrimp. - Virginia Waldron - PIZZA PIE 3 C. Flour 1 Cc. Water 25 Cakes Yeast 5 C. Tomato Sauce = C. grated Cheese 1 C.Anchovies (if feteebrnna) desired), or mushrooms Method: Add various spices according to your taste. Heat oven at 450. Cook 40-45 minutes. - Warren Farlow - PILAF 1 Section Vermicelli (break up),brown in shortening. 1 C. rice 2 C. Chicken Broth + Lb. Butter it tsp. Salt Method: Bring broth to boil. Add slowly, rice and browned Vermicelli. Add salt and lay cube of butter on top. Cover tightly and cook over very low flame approximately 25 mins. - Violet Smith - 125 ITALIAN SPAGHETTI WITH MEAT BALLS 1 Lb. Mixed Ground Beef 1 Egg, well beaten and Pork + C. chopped Onion i C. grated Parmesan Cheese 1 Clove Garlic, chopped 1 T>. finely chopped Parsley fine (optional) 2 Tb. chopped Green Pepper 2 Tb. Cooking Oil Dash Pepper 1 No. 3 can Tomatoes 2 tsp. Salt (1 tsp. for 1 can Tomato Paste spaghetti ) 1 Lb. Spaghetti Parmesan Cheese Method: Combine first 9 ingredients with 1 tsp. salt and shape into small balls. Heat oil, add meat balls and brown slowly on all sides. Add tomatoes (sieved if desired). Reduce heat as low as possible and simmer very slowly for 14 to 2 hours, stirring occasionally until sauce is the desired thick consistency. Bring water to boiling, add the remaining tsp. salt and spaghetti and let cook 15 to 20 minutes, or until tender. Drain and serve at once with Parmesan cheese and spaghetti sauce. - Ann Pusatiry - SPAGHETTI 1 lb. Ground Round Steak 1 can of Kernel Corn 2 Green Peppers 3 cans Heinz Tomato Soup 2 med. size Onions = lb. nippy cheese 4 1b. lean Bacon 1 Clove Garlic C. Olive Oil 1 Lb. Spaghetti 1 can Pitted ripe olives 2 cans Mushrooms (sliced) Method: Heat olive oil. Cook onions, garlic, pappers and ground round until well done. In separate skillet cook finely chopped bacon. Drain off fat. Mix above with tomato soup, corn and olives. Simmer for about an hour stirring frequently. Turn off heat and add cheese, cut fine. When melted, add cooked spaghetti, marinate thoroughly. Bake covered in moderate oven 3/4 to 1 hr. - Violet Smith - 126 COOK ALL AT ONE TIME SPAGHETTI 1 Tb. Cooking Oil Large Green Pepper 1 large Onion, chopped 2 cans (small) Hunt's 1 Lb. Ground Beef Tomato Sauce 1% tsp. Salt 1s C. Water 8 oz. Pkg. Spaghetti Grated Cheese Method: Heat oil in sauce pan. Add onion, pepper and cook until soft. Crumble in beef. Stir and fry until meat loses red color. Pour in tomato sauce and water. Bring to boil. Break spaghetti in half. Put in a little at a time and keep submerged in sauce. Cover. Simmer 20 to 30 minutes. Serve with cheese. Makes 3 to 4 servings. - Clara Merz - SAVORY RICE Cook 1 C. Uncle Ben's converted rice according to direc- tions on package. (makes 4 C. cooked rice). Chop a medium onion and saute slowly in 4 sq. margarine or butter until soft but not browned. Add one 4 oz. can sliced mushrooms (reserving liquid). Cook 2 minutes then add pice, mushroom liquid, salt and pepper to taste, and last + pkg. Frozen Green Peas and 3 Tb. finely chopped Parsley. Mix well, cover and cook over low heat for 5 to 10 mins. or until hot through. Serve immediately before peas and parsley lose their fresh green color. Serves 10. - Ruth Bishop - BAKED RICE 2 Tb. Butter 1 C. Brown Rice 1 Can Drained Mushrooms 1 C. Onion Soup (save juice) Method: Melt butter, add mushrooms and brown. Add rice and stir to warm rice. Add soup (dilute can with mushroom juice and water). Place in casserole, cover and bake 1 hr. at 350. - Barbara M. Bardick - 127 TEXAS TAMALE PIE Cornmeal Mixture: 14 C. uncooked corn- ie tsp. Salt meal 42 C. Boiling Water 2 Tb. Margarine 1 C. grated Jack or American Cheese Method: Slowly stir cornmeal and salt into boiling water, cover and cook over low heat or in double boiler for 30 minutes. Remove from heat and blend margarine and 3/4 C. of the cheese. Cool slightly. FILLING: 1 Lb. Ground Lean Beef 2 Tb. Wesson Oil 1 minced Clove Garlic 3/4 C. Chopped Onion 7 14 C. chopped Celery 1-42 can Tomatoes (2% C.) 1 #2 can whole kernel Corn 1 Tb. Salt (about 2 C. drained) 1 Tb. chili powder 1 tsp. Worcestershire 2 C. Cornmeal Sauce 1s C. ripe olives cut up Method: Cook beef iightly in oil, add garlic and onion, celery, tomatoes, corn, salt, chi, and Worcestershire sauce. Slowly stir in cornmeal and some olives. Reserve a few for the top. Line large greased 3 Qt. casserole with cornmeal mixture - reserve 1/3 of cornmeal mixture for top. Pour filling into lined casserole. Spoon the balance of cornmeal on top and the balance of grated cheese and olives. Bake 45 minutes at 350. Serve with mixed green salad and smoked potato chips. - Myrtle H. Johnson - TAMALI PIE 1 Lb. Ground Round Steak 4 Lb. ground Pork (or Sausage) Fry with large onion cut fine in bacon fat and salt. Add large can cream corn, 1 large can solid pack tomatoes, 1 C. milk, 1 can Pitted Ripe Olives, 13 C. cornmeal and chili neeaee (14 tsp. or more to taste). Add more salt. Bake in covered greased pan for 13 hours in slow oven. Serve with mixed green salad ee garlic bread. - Violet Smith - 128 TAMALE PIE 1 C. Corn Meal 3/4 Lb. ground uncooked 3.C. Boiling Water meat or, 13 C. cooked 14 tsp. Salt

Cook this with the app: pantry check, scaling, and the assistant.