Mexican Pizza (continued)

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   One book I'll have to get my hands on is "Cookbbok from LBJ Country" (Chi Trib, Aug. 30, 1968), THE PEDERNALES COUNTY COOKBOOK by Lillian Fehrenbach.  Mexican dishes include "tamales, chili, and chicken chalupas."  Chimichangas, perhaps?
   "Mexican chocolate" and "Mexican pizza" have each been around over 30 years and are not going away soon, but again, it's the OED's call.
   In a CHICAGO TRIBUNE article, 30 August 1968, pg. 12, section 2, titled "New Dagwood Gets Lesson on Sandwiches," about actor Will Hutchins and the show BLONDIE, is this in column three:

   Following is the family recipe for another of Will's favorites, a tasty and easy make-at-home pizza:
   MEXICAN PIZZA
(Two 10 or 12-inch pizzas)
1 package frozen or refrigerated ready mixed dough for french bread
1 1/2 tablespoons cornmeal
1 can (6 ounces) tomato paste
2 cans (8 ounces each) tomato sauce
1 can (7 ounces) luncheon meat, diced or mashed
1 small onion, grated
1 clove garlic, crushed
1/2 teaspoon each: oregano, chili powder
1 cup (4 ounces) coarsely shredded mozarella cheese
1/2 cup sliced pepperoni
2 tablespoons anchovies
1/4 cup sliced fresh mushrooms
1/4 cup sliced green and ripe pitted olives
   Divide dough in half.  Roll out between two pieces of waxed paper to size of pizza pans, 10 or 12 inches in diameter.  Lightly butter pizza pans and sprinkle with cornmeal.  Place rounds of rolled out dough on each.  Mix tomato paste, tomato sauce, luncheon meat, onion, garlic, oregano, and chili powder.  Divide and spread on rounds of dough.  Cover each with mozarella cheese and cheddar cheese and then add half of remaining ingredients to each (or divide as desired).  Bake on lowest rack of oven at 400 degrees for about 25 minutes.  Cut in wedges and serve hot.