Make French’s Good and Plenty Pizza (1958)

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you. Find out more here.

Retro recipe for French's Good and Plenty Pizza (1958)

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

On this retro recipe for French’s Good and Plenty Pizza, the crust is tangy thanks to adding mustard to the biscuit mix — and the thick tomato and meat filling gets a little bonus mustard, too.
Make French’s Good and Plenty Pizza, from 1958

With a new tangy crust… and the best-tasting filling this side of Rome!

Make it a party! Make it merry — with Good-and-Plenty Pizza! Fun to eat — fun to make, too, with French’s new recipe.

French’s own mustard recipe culls for rare spices, specially grown mustard seeds, and the very finest vinegar. That’s why French’s Mustard is so light and lively — and why more women choose it and use it than any other mustard!

ALSO TRY: How to make a macaroni & cheese pizza (1983)

Make French's Good and Plenty Pizza (1958)

Retro recipe for French's Good and Plenty Pizza (1958)

French's Good and Plenty Pizza (1958)

Yield: 1 pizza
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • 2 cups biscuit mix
  • 2 tablespoons French's Mustard
  • 1/2 cup milk
  • 16 ounces tomato sauce
  • 1 tablespoon sugar
  • 1 tablespoon French's Minced Onion
  • 2 tablespoons French’s Mustard
  • 1/4 teaspoon French's Oregano
  • 1 pound pork sausage meat, well cooked and well drained
  • 1 cup grated sharp Cheddar cheese
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Start this recipe by making the pizza crust; measure biscuit mix into a bowl.
  2. Stir mustard into milk; blend into mix.
  3. Knead 1 minute on board dusted with biscuit mix.
  4. Roll to fit 12-inch pizza pan.
  5. Prick surface with fork.
  6. Bake in hot oven (423 F) 5-7 minutes or until set; remove from oven.
  7. Reduce heat to moderate (375 F).
  8. Now prepare the filling; combine tomato sauce, sugar, onion, mustard, and oregano; bring to a boil; simmer 10 minutes
  9. Pour into partially baked crust.
  10. Sprinkle with half of cheddar, then sausage, then remaining cheddar, and top with parmesan.
  11. Return to oven; bake 12-15 minutes or until cheese melts and crust is deep golden brown.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 669Total Fat: 43gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 124mgSodium: 1929mgCarbohydrates: 36gFiber: 3gSugar: 11gProtein: 34g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

MORE: This tostado pizza recipe will delight Mexican & Italian food fans (1975)

PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest, plus see exclusive retro-inspired products in our shop. Thanks for visiting!

More stories you might like

Because the fun never ends

Comments on this story

Leave a comment here!

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe