1 pk “Jiffy” pizza crust mix
1 cn Can Hunt’s Classic Italian
-Spaghetti Sauce with -Garlic & Herb 27 oz Gallo dry salami 1 cn Sliced mushrooms
-stems and pieces -small can 1 cn Black olives
2 lb Mozzerella
1 lb Cheddar
It takes about 1/3 to 1/2 the can of sauce, and maybe half the mozzerella. Make the pizza crust as directed on the box. While it is standing for the 5 minutes, grate the mozzerella, about 1/4 the cheddar, and grease the pan. (I use a cookie sheet, which the $.45 crust just covers.) Spread the crust, pour on the sauce, spread the sauce with a handy fork. Dump the cheese on and spread it around. The cheddar adds just a bit of flavor, while the mozzerella takes care of the texture. Frankly, I like provolone better, but it’s just not traditional. Place the salami close together and overlapping. Sprinkle mushrooms over the top, and break olives in two. Use the whole can – to heck with the diet!