Mother Murphy's Dietetic Pizza
Yield
1 pizzaPrep
20 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pizza crust mix
|
* |
| 1 | can |
spaghetti sauce
|
*
|
| 1 | can |
mushrooms
sliced |
*
|
| 1 | can |
black olives
|
*
|
| 2 | pounds |
mozzarella cheese
|
|
| 1 | pound |
cheddar cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pizza crust mix
|
* |
| 1 | can |
spaghetti sauce
|
*
|
| 1 | can |
mushrooms
sliced |
*
|
| 1 | can |
black olives
|
*
|
| 907.2 | g |
mozzarella cheese
|
|
| 453.6 | g |
cheddar cheese
|
|
Directions
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.
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.
Bake.
