CRUST:

1 env. active dry yeast
2 tbsp. lukewarm water
1 c. boiling water
1 tbsp. liquid shortening
1 tsp. salt
1/2 tsp. sugar
3 c. flour

Preheat oven to 425 degrees. Grease 14-inch pizza pan. Soften yeast in lukewarm water; sprinkle sugar to feed yeast. Let stand for 5 minutes. Pour oil into boiling water. Add salt; stir until dissolved. When cooled to lukewarm, add yeast mixture. Gradually add flour, beating well to make soft dough. Knead on lightly floured board until smooth. Roll out dough 1/4-inch thick. Pat into shape of pan. Cover with cover. Let rise in warm place for 15 minutes.

SAUCE:

1 can Chef Boyardee Pizza Sauce
1 c. med. Cheddar cheese
1 c. Mozzarella cheese
1 c. Munster cheese
8 oz. pepperoni

Spread sauce on dough. Shred cheese - alternate - sprinkle cheese. Top with pepperoni. Bake for 20 to 25 minutes. Cool 5 minutes; cut and serve.