Ingredients
Home-style Pizza
1/2 envelope yeast
1/3 cup lukewarm water
1 1/2 cups flour
2 teaspoons salt
4 tablespoons butter
1 egg, beaten
4 cups peeled diced tomatoes or canned drained tomatoes
1/2 teaspoon black pepper
1/2 cup olive oil
2 cans anchovy fillets
1 teaspoon oregano
1/2 pound mozzarella cheese, thinly sliced
Variations
Flaked tuna fish
Sliced sausages
Tiny meat balls
Thinly sliced ham
Parmesan cheese, if desired
Directions
Soften the yeast in the water.
Sift the flour and 1 teaspoon salt into a bowl.
Work in the butter with the fingers.
Add the egg to the yeast, then stir into the flour mixture until a ball of dough is formed. If too stiff, add a little more water.
Knead on a lightly-floured surface until smooth and elastic.
Form into a ball, place in an oiled bowl, cover with a towel and let rise in a warm place for 2 hours.
Divide the dough into two pieces and roll out each piece to fit an 8-inch (greased) pie plate.
Spread each with tomatoes, season with the remaining salt and the pepper, sprinkle with some olive oil; arrange anchovies over tomatoes and sprinkle with the oregano.
Bake in a 400 degree oven 20 minutes.
Arrange the cheese on top and bake 5 minutes longer or until dough is browned and cheese melted.
Serve hot, cut into wedges.
Serves: 4-8
In place of the anchovies and mozzarella you may use one of the following: flaked tuna fish, sliced sausages, tiny meat balls or thinly sliced ham. Sprinkle top with grated Parmesan cheese, if desired.
Notes
The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. It was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Photo: Mary Melfi. |
