Recipe Link: http://groups.msn.com/FullCircleofFriends

2 Cup :(8 oz) rotini, uncooked	1/2 Cup thinly sliced pepperoni,
3 Cup (about 28 oz jar) spaghetti	-cut into halves
-sauce	1 Cup (4 oz) shredded mozzarella
1 Cup chopped green pepper	-cheese
1/2 Cup halved pitted large ripe	Grated Parmesan cheese
-olives

Cook pasta according to package directions and drain.
In a large saucepan over medium heat, stir together the spaghetti sauce, green pepper, olives and pepperoni.
Heat to boiling. Toss hot pasta, sauce and mozzarella cheese together.
Sprinkle with Parmesan cheese.

DONT WORRY about having to toss the dough, pizza-chef style, to get it pizza thin. A rolling pin does the job nicely. Transferring the highly elastic dough to the pizza pans is easier if you fold it into quarters first. Building up the rim of the crust keeps filling from over-flowing. Add extras -- mushroom, pepperoni, whatever -- as desired. MIXING THE DOUGH can be handled mostly by an electric mixer, but the last of the flour must be stirred in as the consistency is too thick at that point. Have you ever wanted to make your own luscius pizza, loaded with cheese and all your favourite toppings? You Can! Our recipe shows how easy it is, right down to the marvelously thin, crisp crust. What makes pizza crust so crisp? Adding water (not milk) to the simple yeast dough, rolling the dough thin, and baking quickly at a hight temperature.

1 Pkg active dry yeast	1 16-ounce can tomatoes
about 4 1/2 cups all-purpose flour	1 6-ounce can tomato paste
salt	1 1/2 Cup sugar
1 1/2 Cup water	1 Tsp Italian herb seasoning
olive or salad oil	1/4 Tsp crushed red pepper
1 medium onion, diced	1 16-ounce package mozzarella
1 garlic clove, minced	-cheese, shredded

ABOUT 2 1/2 HOURS BEFORE SERVING

1. In large bowl, combine yeast, 2 cups flour and 1 teaspoon salt. In small saucepan, heat water unti lvery warm (120 to 130F).

2. With mixer at low speed, gradually beat water into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Beat in 1/2 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With spoon, stir in enough additional flour (about 1 1/2 cups) to make a soft dough.

3. Turn dough onto floured surface; knead until smooth and elastic, about 8 minutes, adding more flour while kneading, if necessary. Shape dough into ball; place in greased large bowl, turning over so that the top is greased. Cover; let rise in warm place (80 to 85 F) until doubled, about 1 hour.

4. While dough rises, prepare sauce. In 2-quart saucepan over medium heat, in 1 tablespoon hot oil, cook onion and garlic until tender. Add tomatoes with their liquid, tomato paste, sugar, herb seasoning, red pepper and 1 teaspoon salt; heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover partially; simmer 20 minutes. Cool

5. Punch down dough; cut in half; turn onto lightly floured surface. Cover; let rest for 15 minutes.

6. Preheat oven to 450 F. Grease two 12-inch pizza pans or large cookie sheets. Roll each dough half into 13 inch circles; place in prepared pans; pinch up edges of each to form rim; brush with oil.

7. Sprinkle circles with 1/2 of the cheese; top with tomato sauce; sprinkle with remaining cheese.

8. Bake 20 minutes or until crusts are golden; cut each into 8 wedges.

SharonG/Canada

1/4cups Milk	1 Packet Yeast
2 Tablespoon Shortening	2 Cups Flour
1 Teaspoon Sugar	Toppings, (of Choice)

Scald 1/4 cup milk,2 tblsp. shortening and 1 tsp. sugar
and then let cool to lukewarm

Sprinkle 1 pkg. yeast (or 1 tblsp.) in 1/2 cup lukewarm water
and then sprinkle 1 tsp. sugar on top of yeast/water mixture
Let sit for 10 minutes

Add yeast to scalded milk mixture and stir well.

Add two cups of flour and knead for 3 minutes.
Place in greased bowl.
Cover and let rise for 45 minutes.
Punch down dough and let sit for 10 minutes.
Roll out dough and place on pans.
Add toppings of your choice.
Let sit for another 30 - 45 minutes.
Bake at 375 to 400 until brown on the bottom of the crust and cheese is bubbly

Chef Lois/USA

1 Can (10 oz/284 mL) Campbell's	1 (10-12 in./25-30 cm) pre-baked
-Condensed	-pizza
-Cream of Broccoli or Half Fat	-crust or flatbread,
-Cream of	1 Cup (250 mL) shredded cheddar or
-Broccoli Soup,	-mozzarella cheese or 4 cheese
1 Can (184 g) flaked tuna, drained,	-slices,
1 Cup (250 mL) diced celery	-cut in triangles,

1. In bowl, combine condensed soup, tuna and celery. Spread over surface of pre-baked pizza crust.
2. Top with shredded cheese or cheese slice halves
3. Broil about 4 in. (10 cm) from heat until cheese is bubbly - about 5 minutes. Serve hot.

Ruth Hokanson/MI,USA

1 Lb bulk Italian Sausage	2 Cup (8 ounces) shredded
1 medium onion, chopped	-mozzarella cheese
1/4 Cup chopped green pepper	2 eggs
2 Tbl plus 1 cup all-purpose	1 Cup milk
-flour, divided	1 Tbl vegetable oil
1/2 Tsp dried basil	1/2 Tsp salt
1/2 Tsp fennel seed, crushed	2 Tbl grated Parmaesan cheese
1 Can (15 ounces) tomato sauce

In a saucepan, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain.
Stir in 2 tablespoons flour,basil and fennel; mix well.
Add tomato sauce. Bring to a boil; cook and stir 2 minutes.
Transfer to an ungreased 13 x 9 x 2 inch baking dish.
Sprinkle with mozzarella cheese. Place the flour in a mixing bowl.
Beat in the eggs, milk, oil and salt until smooth; stir in Parmeasan cheese if desired.
Pour over casserole. Bake, uncovered, at 425 fro 25 - 30 minutes or until brown.