Pizza Hut originated in Wichita, KS around 1958. My husband and I were dating in the early 60’s and one of our spots was the Pizza Hut in Aggieville near K-State in Manhattan. We had pizza and beer, of course, but the legal age to drink beer (3.2% anyway) was 18, so I don’t think I’m setting a bad example if any grandkid happens to read this. Anyway, in the rural areas, learning to make pizza would be a new thing. Mozzarella cheese was likely not available at the grocery stores in our area, and who in the world even had a pizza pan in their kitchen? Of course, recipes appeared in her regular newspapers, newsletters and magazines. When I first made them, I bought a box that contained the pizza flour to mix up for the crust along with a can of pizza sauce. Nowadays, we buy a pre-made pizza crust and add all our favorite toppings which may not include pizza sauce. Anyway, my daughter’s eighth grade cooking class included a recipe for a biscuit like dough for the crust. This recipe reminds me of it a bit. It doesn’t include anything but the basics: cheese and sauce. But you can put anything you want on a pizza, can’t you?
Dear Hope: I was interested in the pizza recipe sent in recently, and I dare say it is more nearly like the old country type than the one I use, but maybe someone would like to try my recipe, as it is so quick. I use biscuit dough instead of yeast dough. I usually make individual pies, but one could bake this in one, if preferred. This is the amount I use for my husband and myself.
First I mix up the topping:
1 cup cooked tomatoes
About 4 tablespoons green pepper
1/2 teaspoon salt
Dash of pepper
A little minced garlic.
I shred about 1/4 pound of sharp cheddar cheese, and melt some butter. Then I mix up my biscuit dough, using:
1 cup flour
1 1/2 teaspoons baking powder
2 tablespoons shortening, and
1/2 teaspoon salt,
and make this into a soft dough with about 67 tablespoons of milk. I happen to have two layer cake pans about 7 inches across which I use, but you can just pat the dough out in two circles about that size on a baking sheet, making a ridge around the edge to hold in the topping. Or, as I say, you could bake it all in one pizza in a pan of suitable size and shape. I brush the top surfaces with the melted butter and sprinkle a little cheese over, then spoon the tomato mixture over that and top with the rest of the cheese. Bake in a hot oven about 15 minutes, then reduce the heat to moderate and cook about 15 minutes more. –Americana, Illinois.