Pizza Alla Francesca Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Sliced mushrooms2 Cup (32 tbs)
 Butter/Margarine2 Tablespoon
 Processed cheese slices7 1⁄2 Ounce (Package)
 Canned peeled tomatoes8 Ounce (1 Can)
 Garlic1 Clove (5 gm), finely chopped/crushed
 Condensed tomato soup10 Ounce (1 Can)
 Canned anchovies2 Ounce, drained and cut in slivers (2 Can)
 Pitted ripe olives1⁄3 Cup (5.33 tbs)
 Oregano/Mixed dried herbs1 Teaspoon
 Cooking oil3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1814 Calories from Fat 1332

% Daily Value*

Total Fat 150 g230.8%

Saturated Fat 75.1 g375.4%

Trans Fat 0 g

Cholesterol 293.9 mg

Sodium 7404.6 mg308.5%

Total Carbohydrates 69 g22.9%

Dietary Fiber 6 g23.9%

Sugars 41.5 g

Protein 55 g109.2%

Vitamin A 121.8% Vitamin C 53.5%

Calcium 161.9% Iron 24.4%

*Based on a 2000 Calorie diet

Directions

Fry the sliced mushrooms in the butter or margarine over a fairly high heat for 2-3 minutes.
Arrange the cheese slices on the dough.
Drain off the juice from the canned tomatoes then mash them in a bowl with the garlic and soup and spread this mixture over the cheese.
Sprinkle with the fried mushrooms and arrange the anchovy slivers over in a lattice pattern.
Decorate with the ripe olives and then sprinkle with the herbs, oil and Parmesan, if used.
Bake the pizza toward the top of a hot oven (425°F) for about 15-20 minutes for the large pizza and about 10 minutes for the small ones.
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