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Pepper & Mushroom Pizza


1/2 package compressed yeast
1/3 cup lukewarm water
1/4 cup oil
1 egg, slightly beaten
1 1/2 cups sifted flour
1 teaspoon salt
1 teaspoon sugar
8 ounces Marinara or Pizza sauce
1/2 pound shredded Mozarella cheese
1/2 teaspoon crushed oregano
1 tablespoon chopped parsley
1 large green pepper, cut into strips
2 cans flat anchovy fillets
4-ounce can sliced mushrooms, drained
1/4 pound pepperoni, thinly sliced


Dissolve yeast in water; add 2 tablespoons oil and egg. Blend flour, salt and sugar. Stir yeast mixture into flour mixture. (If too stiff, add more water.) Knead until soft and pliable. Let rise in an oiled bowl until double in bulk – about 50 minutes. Heat oven to 425°. Roll out dough on floured board to fit 14-inch round pan. Line greased pan with dough; brush with 2 tablespoons oil; spread with sauce; sprinkle with cheese, oregano and parsley. Arrange anchovy and pepper strips to form squares. Alternately fill each square with slices of mushroom or pepperoni. Bake 20 to 25 minutes – until lightly browned.

Serves: 8

Preparation Time: 1 hour 45 minutes

Approximate calories per serving: 425

Suggested Menu

Pepper and Mushroom Pizza
Caesar Salad
Espresso Ice Cream

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973