Recipe: Meat Ball Pizzas (Susan Our Teenage Cook, Good Housekeeping, 1960's)

MEAT BALL PIZZAS

FOR THE PIZZA DOUGH:
1 package active dry, or cake, yeast
1 1/2 cups warm water, divided use
5 cups sifted all-purpose flour, divided use
Salt
Olive oil
FOR THE TOMATO SAUCE:
1/2 pound chuck, ground, rolled into in marble-size balls
2 tablespoons instant minced onion
1 to 2 cloves garlic, crushed
2 cans (6 ounces each) tomato paste
1 (16 ounces) can Italian tomatoes
1 1/2 cups water
1/4 teaspoon ground black pepper
I tablespoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper
1 tablespoon snipped fresh parsley
1 pound Mozzarella cheese, thinly sliced (for topping)

About 2 hours and 15 minutes before her party:

In a large bowl Susan dissolves yeast in 1/2 cup warm water; next she mixes in about 3 cups flour, 1 teaspoon salt and 1/2 cup warm water; then she stirs in 1/2 cup more warm water and remaining 2 cups flour. On floured board she kneads dough until it is well blended, then places it in large oiled bowl, turning it over to oil top. She sets dough, covered, in warm place until doubled in bulk-about 1 hour, 15 minutes.

Meanwhile, in 1/3 cup olive oil, in large skillet, she browns meat balls, then stirs in onion, garlic, tomato paste, tomatoes, 1 1/2 cups water, 2 teaspoons salt, pepper, oregano, basil, thyme, red pepper and parsley. She cooks this sauce, covered, 1 hour, stirring occasionally.

Now she starts heating oven to 450 degrees F.

When dough has doubled, she punches it down, divides it in half, then rolls out each half on its own oiled, large cookie sheet to a 13-inch circle. Then, she pinches up edges of each and brushes rims with oil.

Next, Susan pours the tomato sauce over the two circles, spreading it to the rims; then she dots sauce with thin cheese slices.

She bakes her pizzas about 25 minutes or until their rims and the cheese are golden. Then she whisks them, piping hot. to her waiting pals, who snip each into 8 wedges to devour, finger style.

Makes 2 (13-inch) pizzas
From: Faith's Collection at Recipelink.com
Source: Magazine recipe clipping: Good Housekeeping Magazine, Susan Our Teenage Cook Makes Meat-Ball Pizza, 1960's