Sift flour and salt, work in butter and margarine and add water a little at a time until a light, pliable dough is formed.
Roll out lightly and cut to the size of a deep, heatproof, baking dish.
Trim and flute the edges.
The fillings for the pizza are placed in three different sections and it is important that these must not be too moist or the pie will be too wet to bake.
No. 1 - Fried mushrooms, seasoned with a few drops of garlic, basil, salt and pepper.
No. 2 - Lay strips of ham on a bed of shredded Parmesan cheese.
Make Bechamel sauce and add Parmesan cheese to taste (stiff consistency), use 1 cup.
Decorate with fried tomatoes and green olives.
No. 3 - Place slices of Mozzarella and Gruyere cheese in the last section.
Make sauce Mornay (thick white sauce seasoned with cayenne pepper and cut-up sharp cheese).
Decorate with tomatoes, red pimentos (Spanish peppers in cans) and black olives.
Rolled sardines can also be used if liked.
The Pizza must be placed in a very hot oven, after which bake at moderate heat from 15-20 minutes.
Serve warm with a salad.