| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Breads, Main dish | 4 | Servings | |
INGREDIENTS
| 1 | pk | "Jiffy" pizza crust mix |
| 1 | cn | Can Hunt's Classic Italian Spaghetti Sauce with Garlic & Herb 27 oz |
| Gallo dry salami | ||
| 1 | cn | Sliced mushrooms stems and pieces small can |
| 1 | cn | Black olives |
| 2 | lb | Mozzerella |
| 1 | lb | Cheddar |
INSTRUCTIONS
It takes about 1/3 to 1/2 the can of sauce, and maybe half the mozzerella. Make the pizza crust as directed on the box. While it is standing for the 5 minutes, grate the mozzerella, about 1/4 the cheddar, and grease the pan. (I use a cookie sheet, which the $.45 crust just covers.) Spread the crust, pour on the sauce, spread the sauce with a handy fork. Dump the cheese on and spread it around. The cheddar adds just a bit of flavor, while the mozzerella takes care of the texture. Frankly, I like provolone better, but it's just not traditional. Place the salami close together and overlapping. Sprinkle mushrooms over the top, and break olives in two. Use the whole can ~ to heck with the diet!
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