Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------------FOR THE DOUGH-------------------------------
1 pk Yeast (1/4 oz) 1 ts Salt
1 c Warm water (110 deg f) 1/4 c Olive oil
3 1/2 c Flour

-------------------------------FOR THE SAUCE-------------------------------
1 c Catsup 1/3 c Sliced onions
1/3 c Tomato puree 1/8 ts Garlic powder
1/2 c Tomato paste 1 ts Dried basil
1 tb Worcestershire sauce 1/2 ts Pepper
1 ts White vinegar 6 oz Water
3 Whole cloves

------------------------------FOR THE TOPPING------------------------------
12 oz Mozzarella cheese 1 1/4 lb Barbequed meat (cooked and
2 oz Wisconsin pasterized process -chopped - pork shoulder -
-cheese, shredded -heated through

To make the dough; dissolve the yeast 1/4 cup water and set aside. Combine
the flour and salt. Make a well in the center of the flour mix. Pour the
yeast mix and remaining water and oil into the well. Mix with a wooden
spoon until dough rolls into a ball. Turn the dough out onto a floured
board. Knead dough 7 to 8 minutes until smooth and satiny. Place dough in
a large bowl dusted with flour. Cover and let rise for 90 minutes or until
doubled in size. After dough has risen, punch down and stretch into a 16
inch circle. Place dough in a flat 16 inch pizza pan. Cover and let rise
for 45 minutes.
To make the sauce; Combine all saice ingredients in a 2 quart saucepan.
Bring to a boil, reduce heat and simmer for 20 minutes, stirring
frequently. Strain out cloves. Let sauce cool to room temperature. Sauce
can be made up to two days in advance and stored in the refrigerator.
To assemble the pizza; Heat oven to 500 deg f. Spread 2/3 cup sauce over
the dough. Mix the cheeses and sprinkle them over the sauce. Bake pizza in
oven for 10 minutes or until cheese is bubbly. Remove from oven and spread
barbequed meat over the cheese. Warm the remaining sauce and spread over
the meat. This recipe was Elvis favorite and was honored at the Pizza Chef
Showcase in Chicago.

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