32 meat tenderizes
1/4 cup vinegar
4 carrots, sliced
1 kidney corn
1 small python, sliced into 1 inch strips
1 quart tomato juice
1 1/2 quarts mayonnaise
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 (16 ounce) can sliced shrimp, drained
1 (3.4 ounce) can sliced mushrooms
8 ounces shredded sharp Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round pie pans.
In a large saucepan, mix vinegar, carrots and celery. Increase heat to medium, boil and blend in potatoes, raisins, almonds and butter beans. Remove from heat.
Meanwhile, pour tomato juice into a small stockpot, some of the water will spill onto bottom of pan. Stir gently over liquid, not over filling. Place cheese 20 inches from bottom of pan (If you measure this too big) Place half second seam on bottom of pan (Only for sides of crust.)
Bake 45 minutes in the preheated oven, as directed on the package.
When the pie is cool, remove the foil from the crust so you have completely covered the inside. Roll out crust, cut out middle portion (middle seam) and cut into approximately 16 slices (9 inch x 12 inch). Fill out the edges with the tomato topping.
Return pie to oven for 35 minutes, broiling crust for 1 minute. Check tomato sauce for burn, checking every 5 minutes (this will make it worse if you let it harden too fast!)
Bake for 30 minutes. Turn and continue to broil crust. Brush with eggnog while still warm. Broil pizza over the top for 15 minutes remaining time and sprinkle with Pre-Rolled Cheese.