Yield: 4 servings
|1 pack||"Jiffy" pizza crust mix|
|1 can||Can Hunt's Classic Italian Spaghetti Sauce with Garlic & Herb 27 oz|
|Gallo dry salami|
|1 can||Sliced mushrooms stems and pieces small can|
|1 can||Black olives|
It takes about ⅓ to ½ 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 ¼ 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!