Crust
1 package yeast
1 cup lukewarm water
1 teaspoon sugar
1 teaspoon salt
1 tablespoon olive oil
1 egg, beaten
3 1/2 cups flour
Stir yeast into 1/4 cup lukewarm water. Add sugar and let dissolve. In a bowl combine the rest of the water, salt, olive oil, and egg. Stir in the yeast mixture. Add enough flour to make a dough which can be kneaded. Knead well. Put in greased bowl and cover with a damp towel. Let rise until double. Punch down and refrigerate while you prepare the topping. Remove dough from refrigerator and cut into two parts. Pat each part into a pizza pan, stretching and spreading to cover. Fill and bake immediately. Bake at 425 degrees for 15 to 20 minutes. Makes 2 large pizzas.
Pizza Filling
1 1/2 pounds ground beef
1/2 cup chopped onion
1 to 2 tablespoons olive oil
1 4-ounce can mushrooms, stems and pieces, drained
1 6-ounce can tomato paste
1 8-ounce can tomato sauce
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1/4 teaspoon pepper
salt to taste
1/2 pound mozzarella cheese
Parmesan cheese
Brown ground beef and onion in olive oil. Drain off excess fat. Stir in mushrooms, tomato paste, tomato sauce, and seasonings. Remove from fire. Put slices of mozzarella cheese over dough in pizza pans. Spoon half the meat mixture into each pan, covering the cheese. Sprinkle Parmesan cheese over the top. Other meats can be used besides the one given. Freezes well unbaked, tightly wrapped in freezer plastic wrap. Bake, unthawed, until done.
Bon appétit!
Up a Country Lane Cookbook, by Evelyn Birkby
