From Tom Hull
- 1 box Chef Boy-ar-dee Pizza Mix
- 3/4 lb. hamburger (lean ground round)
- 1/2 onion, chopped (optional)
- 1/2 green bell pepper, chopped (optional)
- salt, black pepper, oregano
- Fry hamburger, onion and/or pepper, until well done. Season to
taste with salt, pepper, oregano.
- Make pizza dough according to package instructions. Stretch out
on greased pizza pan, making sure edges stand high.
- Spread pizza sauce from mix on top of pizza.
- Spread topping over sauce.
- Cover with sliced Velveeta.
- Top with grated cheese from mix.
- Bake at 450F for 15 minutes. The Velveeta should be thoroughly
melted and at least partly splotched with burnt spots. Remove
from oven, and let cool 3-5 minutes.
- This was a dish that I made with some frequency as a teenager at
home -- just about the only thing I ever cooked, and definitely
the only thing I ever experimented with. It was a big hit.
- I have two pans (one round, the other an oblong grill with a
high lip that nicely holds a double mix) which I've always
used for this dish. They were hand-crafted by my Uncle Clagg,
and are treasures.
- The name comes from Phil Eder, a scathing put-down, which
started an insurrection that forced me to top a second pie
with mozzarella. IMHO, the latter was a tasteless mess, but
ever since then it's been impossible for me to think of
pizza without the incident coming to mind.
- Of course, the topping can be varied immensely, but the
distinguishing characteristics are hamburger + Velveeta.
Most likely, Velveeta was scientifically formulated to
go with hamburger. (I doubt that I'd like it on sausage
or pepperoni any more than Phil would.)
Keywords: American, Pizza.