CRUST:

1/2 c. milk, scalded & cooled to lukewarm
1 tbsp. olive oil
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1 pkg. active dry yeast
1/4 c. lukewarm water
1 3/4 c. flour

TOPPING:

1/2 c. tomatoes, drained & mashed
2 tbsp. olive oil
1/4 lb. thin sliced mushrooms
1/2 tsp. oregano
1 c. diced Provolone cheese
6 fillets of anchovies, drained & cut up

Mix crust ingredients into dough. Knead until smooth and elastic. Form a ball and place into greased bowl, oil the top and let rise in warm place. For a better dough, after it has risen, punch down and repeat the kneading until smooth, form a ball and place into greased bowl, oil the top and set aside to rise in a warm place. After it has risen, stretch the dough to fit a pizza baking pan.

Preheat oven to 400 degrees. Scatter topping over top, sprinkle pizza with 1 tablespoon olive oil. Bake 25 minutes or until brown.