-/\-   PIZZA TYCOON PATCH & COOKBOOK (c) MICROPROSE   -/\-

RELEASED:  [ 03/28/95 ]   [ PM ]     │ PATCHER  :  FANFAN LATULIPE

SUPPLIER:  GENESiS                   │ PACKAGER :  DR. INSANITY

GRAFX SUPPORT: [X] EGA     [X] VGA    [X] S-VGA     [ ] WINDOWS  [ ] NONE
SOUND SUPPORT: [X] BEEPER  [X] GUS    [X] SBLASTER  [X] ROLAND   [ ] NONE

GεNεSiS proudly presents:  PIZZA TYCOON PATCH & COOKBOOK!  Enjoy
the game brought to you earlier today by GENESiS!

There is no conventional protection.  This  cookbook  will allow
allow you to bake pizzas with the proper ingredients and amounts
and the patch will prevent the game from kicking you  out if you
mess-up while doing so.

FANFAN LATULIPE / GENESiS

Thanks go to TEAM GENESiS DUDE for typing up the manual!  Greets
also to MISHA of INFINITY  for the insight he provided  with his
patch of the beta version.

Enjoy  and expect much more from GENESiS coming very, very soon!

DR. INSANITY / GENESiS '95

THE BIG PIZZA COOKERY BOOK

Typed by TEAM GENESiS DUDE
Spellchecked by DR. INSANITY

Introduction

With the game comes a little handy recipie book which contains the
lists of ingredients and amounts of each for every type of pizza.
Not only is it important to get the right amounts, but the overall
form of the pizza (the way the pizza looks visually) is important.
Try to arrange your ingredients with symmetry and in nice patterns.

PIZZA NAPOLETANA

420 g ripe tomatoes
50  g cloves of garlic
32  g oregano
160 g Parmesan cheese

Cut the tomatoes and peel the garlic.
Top the dough with tomatoes.  Spread crushed garlic over tomatoes.
Sprinkle oregano and a little olive oil.  Bake at 250 for aprox.
20 minutes.

PIZZA MARGHERITA

300 g tomatoes
35  g olives
140 g Mozzarella cheese
55  g Parmesan chesse
22  g oregano

Slice tomatoes.  Top dough with tomatoes and spread sliced Mozarella
on top.  Sprinkle with oregano and olives, then with grated
Parmesan chsse.  Bake in preheated oven at 250 for about 20 minutes.

PIZZA QUATTRO STAGIONI (FOUR SEASONS)

90  g tomatoes
80  g courgettes
30  g onions
72  g salami
60  g prawns
220 g anchovies
120 g mussels
185 g Mozzarella cheese
12  g parsley
12  g oregano

Spread chopped tomatoes, courgettes, salami and anchovies on one quarter
of the pizza base each.  Next sprinkle the chopped oregano onto the
tomato and the salami.  Spread the prawns and mussels on top of the
anchovies, then put the parsley on the courgettes and the onion rings on
the salami.  Now top the whole pizza with the sliced and grated Mozzarella.
Bake in preheated oven at 180 for 15-20 minutes.

PIZZA ANDREA DORIA

260 g tomatoes
50  g olives
60  g onions
40  g garlic
420 g anchovies
45  g Mozzarella cheese
16  g sage

Cover the dough with tomatoes, then spread the whole and chopped
anchovies over the tomatoes.  Top with save leave and olives.  Now
put the cloves or garlic and onion rings on the pizza and sprinkle
with Mozzarella.  Bake in preheated oven at 220 for 20-25 minutes.

PIZZA SALAMI

140 g tomatoes
20  g olives
40  g mushrooms
220 g salami
160 g anchovies
140 g hard-boiled eggs
190 g Mozzarella cheese

Spread salami, sliced tomatoes, eggs, anchovy fillets, olives and
mushrooms evenly over the dough.  Cover with Mozzarella and bake
in preheated oven at 180 fo 15-20 minutes.

HAM PIZZA

260 g tomatoes
35  g olives
30  g onions
60  g chanterelles
15  g bacon
250 g ham
55  g Mozzarella cheese
16  g lemon balm

Cover the pizza base with tomatoes.  Not add the cut bacon and ham.
Spread with diced onions, chanterelles and olives evenly over the
pizza.  Decorate with the lemon balm leaves and top with Mozzarella.
Bake in preheated oven at 180 for 15-20 minutes.

MINCED MEAT PIZZA

120 g tomatoes
100 g red or green peppers
120 g onions
30  g garlic
50  g mushrooms
30  g bacon
420 g minced meat
145 g Provolone cheese

Spread the tomatoes and the minced meat over the pizza, then top with
onion rings, chopped bacon and garlic cloves.  Decorate pizza with
the peppers, mushrooms and pieces of Provolone cheese.  Bake in
preheated oven at 180 for 15-20 minutes.

CHICKEN PIZZA

20  g olives
30  g garlic
80  g mushrooms
100 g chicken
320 g pineapple
55  g Parmesan cheese
8   g oregano

Spread the chicken pieces, crushed garlic and olives over the pizza
base, followed by the pineapple.  Decorate with oregano.  Top with
mushrooms and sprinkle with Parmesan cheese.  Bake in preheated
oven at 180 for 15-20 minutes.

PRAWN PIZZA

80  g scampi
240 g shrimps
175 g Gorgonzola cheese
8   g parsley
12  g oregano

Spread the scampi and shrimps evenly over the pizza base.  Sprinkle
with herbs and Gorgonzola cheese.  Bake in preheated oven at 180
for 15-20 minutes.

FISH PIZZA

160 g tomatoes
80  g courgettes
160 g shrimps
40  g squid
160 g anchovies
10  g salmon
140 g hard-boiled eggs
340 g Mozzarella cheese
16  g oregano

Lay the tomatoes and courgettes on the dough.  Arrange the seafood and
the egg decoratively on top, then sprinkle with oregano and cheese
and bake in a preheated oven at 180 for 15-20 minutes.

MUSSEL PIZZA

140 g tomatoes
25  g olives
220 g carrots
80  g leeks
80  g onions
160 g cockles
80  g mussels
320 g Mozzarella cheese
16  g oregano

Cover the base with tomatoes, then spread the mussels, cockles and
olives on top.  Add the vegetables and then sprinkle with oregano
and top with Mozzarella.  Bake in preheated oven at 180 for 15-20
minutes.

SALMON PIZZA

140 g tomatoes
20  g olives
220 g leeks
40  g mushrooms
120 g salmon
40  g Bel Paese cheese
8   g oregano

First cover the base with tomatoes and mushrooms, followed by
salmon - the main topping - and the vegetables.  Then sprinkle
with Bel Paese cheese and oregano.  Bake in preheated oven at 180
for 15-20 minutes.

PIZZA EXOTICA

160 g apples
40  g mandarin oranges
80  g cherries
200 g pineapple
240 g kiwi fruit
40  g strawberries
16  g lemon balm

Spread the tasty kiwi (haha) fruit-heads and pineapple over the pizza
base, followed by mandarin oranges, strawberries and cherries.
Finally decorate with slices of apple and lemon balm leaves.  Bake in
preheated oven at 180 for 15-20 minutes.

VEGETABLE PIZZA

40  g tomatoes
100 g courgettes
40  g chilies
80  g sweet corn
40  g mushrooms
32  g chanterelles
30  g wild mushrooms
480 g Mozzarella cheese

Mushrooms, courgettes and Mozzarella form the first layer of the
pizza.  Next top with chilies and the chopped tomatoes.  Finally
add the chanterelles, wild mushrooms, sweet corn and chopped
courgettes.  Bake in preheated oven at 180 for 15-20 minutes.

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