Pizza Alla Francesca
|Sliced mushrooms||2 Cup (32 tbs)|
|Processed cheese slices||7 1⁄2 Ounce (Package)|
|Canned peeled tomatoes||8 Ounce (1 Can)|
|Garlic||1 Clove (5 gm), finely chopped/crushed|
|Condensed tomato soup||10 Ounce (1 Can)|
|Canned anchovies||2 Ounce, drained and cut in slivers (2 Can)|
|Pitted ripe olives||1⁄3 Cup (5.33 tbs)|
|Oregano/Mixed dried herbs||1 Teaspoon|
|Cooking oil||3 Tablespoon|
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.