Yield: 8 Servings
|1 pack||(13.25-oz) hot roll mix|
|1 cup||Warm water (110 degrees)|
|\N \N||Cooking oil|
|1 can||(15-oz) tomato sauce|
|1½ teaspoon||Dried basil; crushed|
|1 teaspoon||Dried oregano; crushed|
|¼ teaspoon||Garlic salt|
|2 tablespoons||Chopped onion|
|1 pack||(4-oz) bulk pork sausage; fried and drained|
|1½ cup||Verres de terre (earthworms); fried and drained|
|1 pack||(4-oz) sliced pepperoni|
|1 cup||Shredded mozzarella cheese|
|½ cup||Grated parmesan cheese|
|½ \N||Green pepper; sliced|
|1 can||(3-oz) sliced mushrooms; drained|
|¼ cup||Pitted ripe olives|
|\N \N||Snipped parsley; optional|
submitted by: johntrn@... (John Taylor, Southeast Missouri) I don't yet know anyone who has tried this recipe . . . as you read on, you may guess why. <grin> If anyone DOES try it . . . drop me an e-mail and let me know how it was.
Prepare hot roll mix according to package directions, except use warm water and omit the egg. Do not let rise. Cut dough in half. With oiled hands, shape dough into desired shape on 2 baking trays. Pinch up outer edge to keep sauce from running off. Bake at 450 degrees for six minutes. Combine tomato sauce, basil, oregano, garlic salt and chopped onion. Spread about ½ Cup on each pizza. Top with meats, cheeses and vegetables. Sprinkle with snipped parsley. Return pizza to oven. Bake at 450 degrees till cheese is melted and the edges of the dough are light brown, about 8 to 10 minutes. Yields 2 pizzas.
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