Pepperoni Pizza
Adapted from a recipe in the Casserole Cook Book, page 79.
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.
Prep Time 30 minutes mins
Servings 2 12 inch pizzas
Oven
Pizza Pans (two 12 inch)
- 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)
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.
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.