Quick Mix Pizza
|Dry yeast||1⁄4 Ounce (1 Envelope)|
|Lukewarm water||3⁄4 Cup (12 tbs)|
|Biscuit mix||3 1⁄4 Cup (52 tbs)|
Dissolve sugar and yeast in lukewarm water and when completely dissolved, pour into a mixing bowl.
Beat in enough biscuit mix to form a thick smooth batter.
Scrape and remove beaters.
Work in enough remaining biscuit mix to form a soft dough.
Knead slightly until smooth.
Divide into four pieces.
Mold into balls and roll each out from the centre in all directions into 8- or 9-inch circles.
Place circles on two large cooky sheets and pinch the edges up to form rims.
Spread each with the Italian Topping and bake at 425F for 15 to 20 minutes or freeze on the cooky sheets.
When firm, wrap airtight.
Return to the freezer.
To bake, unwrap and place on a cooky sheet.
Bake at 450F for about 18 minutes.
ITALIAN TOPPING: Saute 1/2 pound diced side bacon until crisp, pouring off fat as it collects in the pan.
Remove from heat and stir in 2 1/2 cups canned tomato sauce, 1 teaspoon onion powder, 1/4 teaspoon garlic salt, 1/2 teaspoon oregano.
Taste and season with salt, pepper, sugar.
Spread each circle of pizza dough with 1/4 of the sauce mixture.
Criss cross with rinsed and dried anchovy fillets.
Sprinkle generously with Parmesan, then shredded Mozzarella.