Category Archives: Pizza

Pizza Pie – Pizza à la Andy

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1 package hot roll mix
3 tablespoons olive oil
1 can (6 ounces) tomato paste
½ cup water
¼ teaspoon salt
⅛ teaspoon pepper
½ teaspoon oregano
1 can (4 ounces) anchovy fillets
½ pound mozzarella cheese, sliced thin

Prepare hot roll mix as directed on package. Let dough rise once. Serve oven for hot, 400°. Turn dough out on a lightly floured board. Roll dough until large enough to cover a greased pizza pan 18 inches in diameter. Place dough in pan. Turn under edge to make ¼-inch rim. Brush with a little of the olive oil. Combine tomato paste, water, salt, pepper and oregano and spread over the dough. Arrange anchovies and cheese on top; sprinkle remaining olive oil over the top. Bake about 20 minutes. or until dough browns and cheese melts. Makes 6 servings.

Pizza à la Andy: Combine ½ cup minced sautéed onion, ½ cup minced sautéed green pepper and ¾ cup chopped Italian sausage. Prepare 1 recipe Pizza Pie, above, but substitute the onion mixture for the anchovy fillets. Bake as directed above.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©️ Copyright 1958 Tested Recipe Insititue, Inc., New York

Pissaladière (Pizza, Provençal Style)

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Ingredients:
1 pound yeast dough
4 pounds onions, chopped fine
¾ to ½ cup olive oil
2 cloves of garlic
1 fresh sprig, or ½ teaspoon dried thyme
1 bay leaf
12 anchovies, well desalted
12 black olives
freshly ground black pepper

Instructions:

  1. Spread the dough with your hands on a greased baking sheet or pizza-pie pan. Heat the oil over low heat, add the onions and whole cloves of garlic. Salt lightly. Add the thyme and bay leaf. Cook for amout [sic] 20 minutes. Do not brown. Remove the garlic and spices.
  2. Pour the onion purée over the dough. Garnish with the anchovies and olives. Let rise in a warm place for 1 hour.
  3. Bake for 15 minutes in a hot oven. Sprinkle with freshly ground pepper.

The real pissaladière is made with yeast dough. You may be able to purchase some at your baker’s. If not, here is a recipe:
Prepare a leaven with ½ teaspoon of yeast, 1 cup flour and 1 teaspoon salt. Place the flour in a bowl, make a well and pour in the yeast dissolved in ¾ cup of warm salt water. Mix until bubbles form on the surface. Let the dough rise until at least double in bulk (from 1 to 3 hours). You may prepare the leaven the day before. Add 3½ cups flour, salt and about ½ cup warm water to make a firm, sticky dough. Knead until the dough becomes smooth and elastic (about 15 minutes). Form dough into a bowl, coat with flour, place in a bowl, cover with a cloth topped by a plate or with a plastic wrap and set in a warm place to rise until double its bulk, about 1 hour. Punch down and let rise again, until double its initial bulk. This should take about 30 minutes. The dough is now ready to use. You may also use dough made form pizza-pie mix.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Pizza

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Serves 4

½ oz. lard
8 oz. plain flour
1 level teaspoonful salt
½ oz. fresh baker’s yeast
¼ pint warm water
1 large onion, peeled and chopped
3 tablespoonfuls oil
1 green pepper, de-seeded and chopped
1 lb. tomatoes, skinned and roughly chopped
2 cloves garlic, crushed
1 level tablespoonful concentrated tomato paste
&Frac14; level teaspoonful dried thyme
salt and black pepper
1 large bay leaf
2 level teaspoonfuls sugar
4 oz. lean ham
4 oz. Bel Paese cheese, thinly sliced
1 small can anchovies, drained
16 green olives

  1. Rub lard into flour and salt in a bowl until resembling fine bread-crumbs. Blend yeast with water and mix into flour to make a soft and manageable dough. Knead on a lightly-floured surface till smooth and elastic. Prove in an oiled polythene bag in a warm place till doubled in size.
  2. Make filling: sauté onion in oil til beginning to brown, add pepper and continue gently for 5 minutes.
  3. Add tomatoes, garlic, tomato paste, thyme, salt, pepper, bay leaf and sugar and simmer for ½ hr till soft and well reduced. Discard bay leaf.
  4. Turn dough on to a floured surface and knead well. Roll into a rectangle and brush with oil. Roll up like a Swiss roll. Repeat the process 3 times.
  5. Roll out to fit a 10-in. sandwich tin. Lay ham over the dough, then cheese and finally the tomato mixture. Arrange anchovy fillets in a lattice pattern on the top and put a halved olive in each square.
  6. At this stage the pizza can be left for up to ½ hr. if more convenient, before cooking at 450° F. (mark 8) for about 30 minutes in the centre of the oven.

SUGGESTED MENU
3/Moules Marinère SET 1
60/Pizza, Soured Cream Cole Slaw, Lettuce Hearts SET 3
67/Oranges à la Turque SET 4
Numbers refer to other Good Housekeeping Cards

Good Housekeeping Cookery Cards Set 3: Main Course Printed in Gt. Britain by Ritchie/Dickson Ltd.

English Muffin Pizza

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2 8-ounce cans tomato sauce
1 tablespoon oil
1 teaspoon Italian Seasoning
1½ teaspoon salt
⅛ teaspoon garlic powder
6 English Muffins, cut in half
1 cup Mozzarella cheese, shredded
1 cup Romano cheese, shredded

TOPPINGS: anchovies, green pepper strips, sliced mushrooms, sliced olives, sliced pepperoni sausage

Heat oven to 425°. Combine tomato sauce, oil, Italian seasoning, salt and garlic powder. Spread about 2½ tablespoons of sauce on each muffin half. Sprinkle with mozzarella and romano cheeses. Add variety of toppings as desired. Bake in hot oven 8 to 10 minutes, until lightly browned and cheese is melted.

Serves 12
Preparation time: 30 min
Approximate calories per serving… 185

HELPFUL HINT: This dish would make a great luncheon entree, using 2 halves per serving. Pizza can be prepared ahead of time and frozen – ready to be baked.

From the Kitchens of Dorothy Taylor

©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Sausage-Bean Pizza

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Preparation time: 20 min.
Rising time: 1 1/2 hrs.
Baking time: 20 min.
Oven temperature: 425°

The addition of beans to the filling and a spicy whole wheat crust make this pizza as flavorful and nutritious as it is attractive and inexpensive.

For 1 12-inch pizza you will need:
Whole Wheat Shell (recipe follows)
1/2 lb. hot Italian sausages
1 can (16 oz.) pork and beans with tomato sauce
1/4 tsp. dried oregano leaves, crumbled
1 tomato, thinly sliced
6 oz. sliced Mozzarella cheese, Grated Parmesan or Romano cheese

Whole Wheat Shell: Pour 2/3 cup warm water (105°F to 115°F) into bowl. Sprinkle with 1 pkg. active dry yeast. Let stand 5 min. Add 1 Tbsp. oil, 3/4 tsp. salt and 1/8 tsp. black pepper. Stir in about 1 1/2 cups whole wheat flour. Turn out on lightly floured surface and knead 5 to 8 min. Place into oiled bowl, turning to oil top. Cover with plastic wrap. Let rise in warm place about 1 1/2 hrs.

Preparation:
1. Punch down raised pizza dough and fit into 12-inch pizza pan.

2. Remove casings from sausages. Crumble meat into skillet. Cook, stirring frequently until meat is well browned. Pour off fat.

3. Add pork and beans and oregano to sausage, mixing well. Spread over pizza shell.

4. Bake to 425°F to 10 min. Arrange tomato and cheese slices over hot pizza. Sprinkle generously with grated cheese.

5. Return to oven. Bake 10 min. longer. Cut into wedges and serve at once.

Good served with: Coleslaw.

Tips: You can substitute a ready-made pizza dough for the Whole Wheat Shell, if you wish.

©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed In Holland

Perfect Pizza Lunch

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perfect_pizza

1/4 cup tomato purée
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1 slice enriched white bread
2 ounces Provolone cheese

Combine tomato purée and garlic salt in a small saucepan. Heat. Add oregano; cool. Place bread in a shallow baking dish. Pour sauce over bread. Top with cheese. Broil, about 3 inches from source of heat, until cheese melts. Makes 1 luncheon serving.

CURRIED CHEESE DIP

1 1/3 cups cottage cheese
Artificial sweetener to equal 1/4 cup sugar
1/4 cup skim milk
1/2 teaspoon curry powder
1 medium apple, cored and diced
Celery strips or radishes

Combine cottage cheese, sweetener, milk, and curry powder in a small bowl. Stir in diced apple. Serve with celery or radish dippers. Divide evenly. Makes 2 luncheon servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Tuna and Pear Pizza

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tuna_pear_pizza

Cooking time: 45-50 mins.
Preparation time: 30 mins. plus time for dough to rise
Main cooking utensils: saucepan, large baking sheet
Oven temperature: 425-450°F; then – 325°F
Oven position: center

For 6 servings you need:
7-8 oz. can tuna in oil
2 medium onions
2 ripe pears
7-8oz can tomatoes
seasoning
pinch dried oregano
1/2 cake compressed yeast
pinch sugar
2/3 cup water
2 cups all-purpose flour
2 tablespoons margarine
little oil
small can anchovy fillets
picked walnut slices

1. To prepare filling, drain oil from tuna fish into a pan.

2. Peel and chop the onions and pears and toss in the oil.

3. Add flaked tuna, canned tomatoes with liquid from the can, season well.

4. Simmer in uncovered pan until a firm mixture is formed: this takes 15-20 minutes; add oregano.

5. Cream the yeast with the sugar then add tepid water.

6. Sift the flour and a pinch of salt, rub in the margarine.

7. Make a well in center, pour in yeast liquid, sprinkle flour over the top.

8 Leave for 15 minutes, then knead until a smooth dough.

9. Form yeast mixture into a 10-11 inch round on greased baking sheet, brush dough with oil.

10. Top with tuna mixture, then anchovy fillets, and pickled walnut slices.

11. Allow dough to rise 20-25 minutes.

12 Bake in center of a 425-450°F oven for 10-15 minutes, lower heat to 325°F, and allow another 10-15 minutes.

TO SERVE: Hot for a buffet or supper dish or as an hors d’oeuvres.

© Copyright The Hamlyn Publishing Group Ltd 1972.

Halloween Pizza/Orange Whirl

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halloween_pizza

Halloween Pizza

1 loaf (1 pound) frozen bread dough, thawed
2 teaspoons vegetable oil
1 cup shredded mozzarella cheese (about 4 ounces)
1 can (15 ounces) tomato pace
1 tablespoon chopped onion
1 teaspoon salt
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
2 cups shredded Cheddar cheese (about 8 ounces)
4 ounces sliced pepperoni or salami
Green pepper strips
Ripe olive slices

Heat oven to 425°. Divide thawed dough in half. Roll and stretch each half into 10- to 12-inch circle on lightly floured baking sheet. Turn up edges 1/2 inch and pinch or pleat. Brush circles with oil; sprinkle with mozzarella cheese.

Mix tomato sauce, onion, salt, oregano and garlic powder; pour on circles. Top with Cheddar cheese. Decorate with overlapping pepperoni slices, green pepper strips and olive slices for eyebrows, eyes, noses and smiles as pictured. Bake until crust is brown, 20 to 25 minutes. 2 Pizzas.

Orange Whirl

Prepare 1 can (6 ounces) frozen orange juice concentrate as directed in blender container. Add 1 medium banana, sliced. Cover and blend on medium speed 10 to 15 seconds. 4 servings.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Spanish Pizza for the Gang

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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.