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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Mar 13, 1985
Page
32
Italian roots birthed pizza with crusts of leftover bread and available toppings. U S service members popularized it abroad after World War II, leading to widespread use from fast food to home kitchens. Recipes range from basic pies to calzones and dessert pizzas, with varied crusts and toppings.
Medley of pizza and crust recipes including turkey stuffing pizza with mozzarella and herbs baked in a 12 inch pan yields 6 servings. vegetable laden crusts with pepperoni olives mushrooms and onions baked on 14 inch rounds yield 4 servings. includes notes on crusts with whole wheat and lemon yogurt fillings and a sweet fruit topped pie crust. Strong entities include Turkey, mozzarella, Parmesan, basil, oregano, pepperoni, olives, mushrooms, onions, green pepper, tomato sauce, and various oven temperatures. These items show multiple pizza crust approaches and a fruit cream pie style filling with lemon yogurt.
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