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Source: Stop and Smell the Rosemary

Pizza Sandwich
The combination of ingredients in this sandwich make this an irresistible lunch or supper.
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Serves: 4
Prep Time: 30 minutes
Cook Time: 40 minutes
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1/2 package dry yeast
2 tablespoons plus 3/4 cup warm water
2 cups plus 1 to 2 cups sifted all-purpose flour
1 teaspoon Vegetable Oil
2 teaspoons cornmeal
4 ounces provolone cheese, sliced
2 ounces Italian ham, thinly sliced
2 ounces boiled ham, thinly sliced
2 slices American cheese
4 ounces hard Italian salami, thinly sliced
1 can (4 ounces) sliced black olives, or Italian olives, drained
1 can (2 ounces) anchovies, drained (optional)

Dissolve yeast in 2 tablespoons warm water. Mix 3/4 cup warm water with 2 cups flour in a large bowl until blended. Add yeast mixture and 1 to 2 cups flour to form a stiff dough. Knead well. Place mixture in a bowl greased with vegetable oil, turning dough over to grease top, and leave in a warm place to rise, about an hour. When dough has doubled in size, punch down and let rest another hour to rise again. Separate dough into two equal parts. On a baking sheet sprinkled with cornmeal, press down one ball of dough to form a flattened round, about 1/4 inch thick. Preheat oven to 400 degrees. On dough round, layer provolone cheese, Italian ham, boiled ham, American cheese, salami, black olives, and anchovies. On floured board, roll out remaining dough to form another round and place on top of sandwich. Press edges together to seal. Cut a small hole in the center to allow steam to escape. Bake 20 to 25 minutes until golden brown. Remove sandwich from baking sheet, place directly on the oven rack, and bake 10 minutes. Remove from oven and cut into wedges. Serve immediately.

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