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City School Pizza


24 servings


French-Style Pizza Crust

2 packages dry or cake yeast

1 tablespoon sugar

3 1/2 cups lukewarm water

9 cups flour

1 tablespoon salt


1 pound ground beef

1 tablespoon instant minced onion

1 (8 ounce) can tomatoes, drained and chopped

1 (6 ounce) can tomato paste

3/4 cup water

3/4 teaspoon oregano


3/4 teaspoon dried sweet basil

3/4 teaspoon garlic powder

3/4 pound ground or chopped luncheon meat

French Style Pizza Crust

1 1/2 cups grated Parmesan cheese


French-Style Pizza Crust: Dissolve yeast and sugar in water.

Add flour and salt. Knead until smooth.

Cover and let rise until doubled in bulk.

Cut into 2 portions. Let rest 15 minutes.

Pat or roll to even thickness in 2 (15 1/2 x 10 1/2-inch) jellyroll pans. Set aside.

Topping: Brown ground beef and onion in a large skillet.

Add tomatoes, tomato paste, water, oregano, salt to taste, basil, garlic powder and luncheon meat. Sauté until mixture comes to a boil. Simmer a few minutes.

Spread sauce on prepared French-Style Pizza Crust in pans. Sprinkle each crust with cheese.

Bake at 400 degrees F for 30 to 35 minutes or until cheese layer is bubbly and browned.

Source: Los Angeles Times - 9/23/82


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