Pizza Espresso
All wise homemakers keep an emergency shelf stocked with convenience foods and extras for unexpected guests or for when time runs short. Pizza Espresso is one such instance.
PIZZA DOUGH:
3 cups Bisquick
1/2 to 3/4 cup milk
Olive Oil
PIZZA SAUCE:
1 small onion, chopped
1 clove garlic, minced
2 tbsps. olive oil
8 oz. tomato puree
1/2 tsp. salt
1/8 tsp black pepper
2 tsps. oregano
TOPPING:
1 medium onion, chopped
anchovies, 1/2 can, chopped
1/2 cup grated Romano Cheese
6 to 8 fresh basil leaves
Measure Bisquick into a bowl; pour in milk gradually and mix until a soft dough has formed. Turn into well oiled 10x15" rectangular baking pan; flatten and spread to fit pan. Brush with olive oil.
Saute onions and garlic in olive oil, about 3 minutes. Pour in puree, salt, pepper, and oregano; simmer for 15 minutes.
Spread sauce on top of dough. Top with remaining ingredients.
Bake in preheated oven @ 400F -- 15 to 20 minutes.
[for 6 to 8 people. Can be served at room temperature.]
from Anna Muffoletto's The Art of Sicilian Cooking
out of print. first printing. 1971.
