Pizza

Name: Pizza
Yield: Serves 4
Cuisine: French
Ingredients: ½ pound of proved bread dough - which some bakers will let one buy - ¾ teacup of olive oil; 12 black olives; 12 anchovies; 1 pound of tomatoes; ½ pound of proved bread dough - which some bakers will let one buy - ¾ teacup of olive oil; chopped basil, and marjoram; some black pepper; 1 clove of garlic; 2 teacupfuls of freshly grated parmesan cheese, or the equivalent in sliced mozzarella or soft curd cheese; 2 teacupfuls of freshly grated parmesan cheese, or the equivalent in sliced mozzarella or soft curd cheese; 2 teacupfuls of freshly grated parmesan cheese, or the equivalent in sliced mozzarella or soft curd cheese

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

Ingredients

The ingredients are:
½ pound of proved bread dough - which some bakers will let one buy - ¾ teacup of olive oil

Europe
France
Italy
Fish course
Pescatarian
Mediterranean

Method

First, get the oven really hot. Then take an ordinary metal baking dish or sheet and pour in half the olive oil. Put the dish aside in a warm place. Either roll or pull out the bread dough until it is less than ¼ inch thick all over. Put this thin layer of dough in the baking dish, cover it with a cloth, and put it aside in a draught-free, warm place for 15 to 20 minutes so that the dough may r