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HUNTSBERRYS
in Front Royal
are now featuring
FASHION BOOTS by Joyce, Cabbie and
Selby in a Variety of Styles and Colors SHOP DOWNTOWN FRONT ROYAL ALL POWER TO THE PIZZA 2 pizzas 2 1/2 to 3 cups enriched self-rising flour* 1 package dry yeast 1 cup water 2 tablespoons oil 1 can (8 oz.) pizza sauce 1/2 pound pepperoni, sliced** 2 cans (4 oz. each) sliced mushrooms, drained 1 medium onion, sliced and separated in rings Stir together 1 Vi cups flour and yeast. Heat water and oil over low heat only until warm, stirring to blend. Add liquid ingredients to flour-yeast mixture and beat until smooth, about 2 minutes on medium speed of electric mixer or 300 strokes by hand. Add 1 cup flour and beat 1 minute on medium speed or 150 strokes by hand. Stir in more flour if necessary to make a stiff dough. Turn onto lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half. Roll or pat each half to fit 13 or 14-inch pizza pan. Spread half the pizza sauce over each pizza. Top each pizza with half the remaining ingredients. Bake in preheated 450° oven 20 to 25 minutes, or until done. ‘Spoon flour into dry measuring cup; level. Do not scoop. **Vi pound Italian sausage, fried, may be substituted for the pepperoni, if desired.
TRIPLETT’S MILLING CO. CULPEPER, VA. 2 medium (green peppers, sliced in rings 3 cups (12 oz.) shredded Mozzarella cheese 1/4 cup grated Romano cheese 2 teaspoons Italian seasoning 1/2 teaspoon garlic salt 1/2 teaspoon black pepper
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