City School Pizza

Source: Los Angeles Times - 9/23/82

1 pound ground beef
1 tablespoon instant minced onion
1 (8 ounce) can tomatoes, drained and chopped
1 (6 ounce) can tomato paste
3/4 cup water
3/4 teaspoon oregano
Salt
3/4 teaspoon dried sweet basil
3/4 teaspoon garlic powder
3/4 pound ground or chopped luncheon meat
French Style Pizza Crust
1 1/2 cups grated Parmesan cheese

Brown ground beef and onion in a large skillet. Add tomatoes, tomato paste, water, oregano, salt to taste, basil, garlic powder and luncheon meat. Saut� until mixture comes to a boil. Simmer a few minutes. Spread sauce on prepared French-Style Pizza Crust in pans. Sprinkle each crust with cheese. Bake at 400 degrees F for 30 to 35 minutes or until cheese layer is bubbly and browned.

French-Style Pizza Crust:
2 packages dry or cake yeast
1 tablespoon sugar
3 1/2 cups lukewarm water
9 cups flour
1 tablespoon salt

Dissolve yeast and sugar in water. Add flour and salt. Knead until smooth. Cover and let rise until doubled in bulk. Cut into 2 portions. Let rest 15 minutes.

Pat or roll to even thickness in 2 (15 1/2 x 10 1/2-inch) jellyroll pans.

Serving size: 24