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Pizza By the Foot

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

  1. Cut
  2. Onion
  3. 1/4 lb Shredded provalone cheese (8 oz.) shredded
  4. 1/2 Cu p water
  5. 2 Mild Italian sausage links (8 oz.)
  6. 2 Cu ps Mozzarella cheese
  7. 1 Loaf (1 lb.) unsliced French bread pizza sauce
  8. 1 ts P. garlic powder
  9. 1/2 ts P.
  10. 15 oz . Italian seasoning
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. DIRECTIONS ------------------------------------------------------------ Place sausage and water in shallow pan.Cover and bring to boil. Reduce heat to low and simmer 10 to 12 minutes.Drain,cool slightly and cut into 1/4" slices.Slice bread in half lengthwise and lay cut side up on cookie sheet.In small bowl,stir together pizza sauce and seasonings.Spread evenly on each cut bread half.Spread each half with onion,sausage and cheeses.Bake @ 350 degrees 20 to 25 minutes or until cheese is melted and lightly browned.Makes 6 servings.
  2. Converted by MMCONV vers. 1.20

Plating

Cookware for this recipe

  • Saucepan
  • Baking tray
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from accuchef.com (http://accuchef.com/MM13000E.TXT), file Recipes/accuchef.com/MM13000E.TXT in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.