INGREDIENTS

INSTRUCTIONS

* Note: See the "Focaccia Romana" and "Italian Tomato Sauce" recipes which
are included in this collection.
Pizza dough: The best pizza dough I have ever come across is the bread
dough for Focaccia Romana. Make a batch, then chose your topping. A single
batch of dough will make two pizzas, each 13-inches by 18-inches. Follow
the instructions for pressing out the dough, but do not use the toppings
for Focaccia. Use other creative toppings instead.
Pizza toppings: Most of these call for an Italian Tomato Sauce topping.
Just brush a bit on the dough and then go ahead and create any of the
following pizzas. In Rome the items are generally not mixed; only a single
item is used on a pizza. However, don't let that stop your creativity. Once
the topping is on and you are ready to bake, drizzle some good olive oil
over the whole thing. Then into the oven!
Zucchini, onions, potato, mushrooms or stuffed green olives may be sliced
thin and arranged like tiles over a bit of Italian tomato sauce and grated
cheese. Tomatoes -- do the same thing and add lots of black pepper. Two
mushrooms -- dried mushrooms are soaked, drained, chopped and spread on the
tomato sauce. Fresh mushrooms are then sliced and arranged on top.
Anchovies -- arrange in a neat pattern on a tomato pizza. No cheese on this
one. Old Roman -- olive oil, garlic, pine nuts, fresh rosemary, kosher
salt. No cheese or tomato on this.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-13-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-15-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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