Cooking For 1966 AMERICAN PIZZA PIE

Press, Volume CVI, Issue 31197, 22 October 1966, Page 2

Cooking For 1966 AMERICAN PIZZA PIE

<Bv CELM TIMMS) American pizza pie is a versatile food. It can be served for lunch, supper, or as a party savoury. PASTRY Ingredients:— 1 tablespoon Anchovy paste 1 tablespoon butter Lemon juice 2 cups self-raising flour Salt Cayenne pepper 1 egg i cup milk Method: Cream the Anchovy paste with the butter and lemon juice and rub this into the flour, which has been sifted with the salt and cayenne pepper. Mix to a soft dough with the egg, which has been beaten with the milk. Knead lightly on a floured board and shape into a round to fit a 10-inch tart plate. Cover with the topping. FILLING Ingredients: 11b tomatoes 1 tablespoon chopped onion i teaspoon basil 4oz grated cheese Cooking oil. Method: Skin tomatoes and cut into quarters. Heat one [dessertspoon of oil in a pan ‘and saute tomato quarters in

this, together with the onion and basil. Season with pepper and salt and when tomato is soft, allow to cool. Drain off excess liquid and spoon over the dough in the tart plate. Sprinkle with grated cheese and bake in a hot oven (400 deg) for 10 minutes, reduce heat to moderate (350 deg and continue cooking for a further 20 minutes.