: CRUST:

2 pkg. dry yeast
1 c. warm water
1 tbsp. sugar
6 c. sifted flour
2 tbsp. shortening
1 to 2 tbsp. oil
Dash of salt

FILLING:

2 c. Mozzarella cheese, cut into 1/2 inch cubes
Seasoned bread crumbs
Slivered onion
Olive oil
1 c. anchovies in 1/4 inch pieces

Place yeast in warm water with 1 tablespoon sugar, stir and set aside. Add shortening to flour and knead with hands until evenly mixed. Sprinkle with salt. Make a well in the middle, add yeast mixture and mix well, pouring in more water as needed, a little at a time until dough clumps together. Pour oil around edge of bowl and turn dough to coat. Let rise 1 to 2 hours, punch down and allow to rise again. Take enough dough to cover a 13 x 9 inch pan 1/2 inch thick. Spread well with half the cheese, onion and anchovies. Sprinkle with bread crumbs. Repeat second layer using remaining ingredients and sprinkle with more bread crumbs. Drizzle with olive oil. Press down gently with fingertips. (There may be enough dough for 2 crusts.) Bake at 400 degrees for 20 to 25 minutes or until brown.

Note: This is Terri's grandmother's recipe, handed down through the generations. Grandma traditionally made it every Christmas Eve. It can be used as a bread or a main dish. You can substitute small pieces of cooked Italian sausage for the anchovies if you prefer.