Pepperoni Pizza
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pizza Pans (two 12 inch)
Ingredients
- 226 grams pepperoni, thinly sliced, (8 oz)
- 2 pizza crusts, 12 inch, Shortcut
- 2 cups tomato sauce, Shortcut
- ¾ cup onion, diced
- 1 tablespoon dried oregano, crushed
- 1 teaspoon anise seed
- ½ teaspoon salt
- dash black pepper
- 2 cloves garlic, minced
- 170 grams Mozzarella cheese, thin sliced, cut in large pieces, (6 oz)
Instructions
- Place pizza dough rounds on pizza pans. Scatter ½ of the pepperoni slices on the crusts.
- In a mixing bowl, add the tomato sauce, onion, oregano, anise seed, salt, pepper as desired, and garlic. Mix together.
- Spread sauce on pizzas.
- Add the cheese on top, add remaining pepperoni.
- Bake until the crust is browned. Or according to package instructions if using store bought crusts.
- Slice, serve, and enjoy.
Notes
Fair cost per serving based on the pepperoni, as I have only seen that in a high end western market.
Shortcuts: Tomato Sauce, Pizza Dough.
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