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Spanish Pizza for the Gang

May 18, 2011

1 envelope (2 1/2 ounces) spaghetti sauce mix
1 can (28 ounces) tomatoes, drained
1 can (8 ounces) tomato sauce
1/2 cup chopped green pepper
1 teaspoon red pepper sauce
Spanish Pizza Dough (below)
1 package (8 ounces) brown and serve sausage links
2 packages (8 ounces each) cream cheese, chilled

Stir together sauce mix, tomatoes, tomato sauce, green pepper and red pepper sauce; set aside. Heat oven to 400°. Prepare Spanish Pizza Dough. Spread half of tomato mixture on each circle. Cut sausages into thin slices; place on tomato mixture. Cut cream cheese lengthwise into thin strips; arrange strips lattice-fashion on each pizza. Bake 15 minutes. 8 to 10 servings.

Spanish Pizza Dough

1 package active dry yeast
2 tablespoons warm water (105 to 115°)
1 teaspoon salt
2 tablespoons salad oil
1 egg, well beaten
2 cups Gold Medal Flour*
1 cup cornmeal
1 cup cold water

Dissolve yeast in warm water. Mix in remaining ingredients. Do not let dough rise. Turn on to well-floured cloth covered board; knead 2-3 minutes. Divide dough in half. Roll each half into 12-inch circle; place on ungreased baking sheet. Pint up edges of circles.

*If using self-rising flour, omit salt.


©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

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