Pizza Alla Francesca Recipe
Ingredients
2 cups sliced mushrooms
2 tablespoons butter or margarine
7 1/2 - oz package processed cheese slices
8-oz can peeled tomatoes
1 clove garlic, finely chopped or crushed
10-oz can condensed tomato soup
2-oz can anchovies, drained and cut into slivers
1/3 cup pitted ripe olives
1 teaspoon oregano or mixed dried herbs
3 tablespoons cooking oil
Parmesan cheese (optional)
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.
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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