1 lb. extra sharp cheese, grated
1 can chopped ripe olives
1 lg. onion, finely chopped
1 c. salad oil
1 (8 oz.) can tomato sauce
Combine the cheese, olives, onion, salad oil and tomato sauce. Season to taste with salt, garlic powder and oregano. Slice French bread 1/4 to 3/8 inch thick. Toast lightly on both sides. Spread the cheese mixture on the toast and broil until bubbly and flaked with brown. The cheese mixture will last for weeks in the refrigerator. This is very good served with any shell fish salad. Makes 60 pizzas.