pizza Archives - The Midnight Baker

Pizza Bracciole

Judith Hannemann — Sat, 05 May 2018 23:00:29 +0000

Don’t call out for pizza! Make these beefy bracciole rolls instead!

Calling All Pizza Lovers

If your family loves pizza, then they’re sure to love this new twist on bracciole!

It starts out just like traditional bracciole, except you fill it with your favorite pizza fixings. Then you roll it all up and cook it in a tasty and herby chunky tomato sauce!

Beefy Pizza Rolls–It Starts With Round Steak

Top round is the correct cut to use for these beef rolls. Most stores have top round steaks cut ultra thin especially for bracciole. That’s what I buy.

Of course, you can buy a thick-cut steak, cut it in half horizontally and pound it down. Likewise you can cut thin steaks off a top-round roast. I don’t bother because it’s pretty labor intensive and the cost of the thin cut is not all that much more considering it saves you work.

You could also use round or even chuck cube steak, but the cube steaks I have bought weren’t really long enough to make a proper roll. However, if you can find longer ones, then by all means buy it and use it for this.

Traditional bracciole uses prosciutto as part of the roll. Since I wanted a pizza flair for this, I used pepperoni. The little bags were on sale so that’s what I used here–the small-diameter slices. Sandwich pepperoni, which is larger, will work here too. However, you will need less slices. I’d figure about 2 slices, per roll, for that size.

The Sauce

I love me some thick chunky sauce, and in this recipe, I feel it adds texture and character to the whole dish.

Fire roasted diced tomatoes have such a wonderful flavor and they work well here too. If you prefer a more traditional sauce then substitute crushed tomatoes for the diced.

The sauce has a definite oregano flavor. Oregano is often referred to as “pizza spice” (even though it’s an herb). Pizza sauces are generally a bit heavy on the oregano. You can add more or less depending on your taste.

And if you like a little kick, then by all means add some hot red pepper flakes to the sauce!

The Recipe

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Beefy Pizza Rolls (Bracciole)

Don’t call out for pizza! Make these beefy bracciole rolls instead!

Prep Time20

Cook Time30

Total Time50

Course: beef, Main Course

Cuisine: Italian

Keyword: bracciole, pizza rolls

Servings: 8

Calories: 430kcal

Author: Judith Hannemann

Ingredients

8 oz round steak cut into 1/8-inch thick slices (sold for bracciole)
32-36 slices pepperoni see NOTES
2 cups seasoned breadcrumbs
1/4 cup milk or water - see NOTES
1/4 cup coarsely chopped fresh parsley
1/2 cup grated Parmesan or Romano cheese
1 tsp salt
1/2 tsp pepper
3 cups shredded mozzarella divided
2 tbs olive oil
Extra Parmesan for topping about 1/4 cup

Sauce:

30 oz canned fire-roasted diced tomatoes
2 tbs tomato paste
8 oz tomato sauce
2 tsp oregano
1 tsp basil
2 tbs brown sugar optional
1 tsp salt
1/4 tsp pepper

Instructions

In a medium bowl, mix the breadcrumbs, parsley, Parmesan, salt, pepper, 2 cups shredded mozzarella and just enough milk/water to moisten the crumb mixture so it holds together.
Lay about 8 slices of the pepperoni on top of each steak. Distribute crumb mixture evenly over each steak. Roll up and secure with toothpicks.
Heat oil over medium-high heat in a large heavy skillet. Brown beef rolls on all sides; remove from pan.
Add all the sauce ingredients to the skillet and heat till it boils. Reduce heat and simmer for 5 minutes.
Lightly spray a 13 x 9-inch baking dish. Preheat the oven to 350 degrees F.
Place the beef rolls in the prepared pan; top with the sauce. Cover and bake for 30 minutes.
Uncover the rolls and top with remaining shredded mozzarella and grated Parmesan. Return to the oven and bake for 10-15 minutes, or until cheese topping is bubbly and melted.

Notes

I used the pepperoni that comes in the little pouches—Hormel or Margharita brand.
Use only enough milk/water to moisten the crumbs—I needed 1/4 cup, you may need more or less.

Nutrition

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Whole Grain English Muffin Mini Pizzas

Judith Hannemann — Tue, 19 Sep 2017 23:00:49 +0000

These whole grain English muffin mini pizzas are perfect when you want a quick snack!

Quick Snack Or Appetizer

These little whole grain English muffin mini pizzas go together so quickly!

And that fact alone makes them the perfect answer for after-school snacks, midnight munchies and appetizers for your next buffet.

Keeping in mind the upcoming holidays, don’t forget these pizzas make a perfect appetizer or buffet selection. They are easy to assemble and make a stunning presentation.

Healthier Selections That Taste Great

One thing I absolutely love is when something delicious also happens to be good for you.

Yes, healthy food can taste great! These mini pizzas are proof of that. I always felt that eating something solely because it’s “healthy” but doesn’t taste too good makes no sense.

In these pizzas, it’s the whole grain English muffins and the arugula that give them oomph. I love the taste of arugula because it has a deep earthy flavor and whole grain English muffins have a slightly sweet nuttiness. And those flavors go so well with the sauce, tomatoes and the cheese.

A Little Bacon Goes A Long Way

There are only 2 slices of bacon for the entire recipe.

I used lower-sodium regular bacon. I actually think the lower-sodium variety tastes better. If you haven’t tried it, please do. I think you’ll be pleasantly surprised.

If you prefer to use turkey bacon, then go ahead and substitute it if you like the flavor. While I absolutely love turkey, I don’t care much for the taste of turkey bacon for some reason. I also read that it’s not anymore healthy than the regular variety. It may be lower in fat, but it’s loaded with the same preservatives that make regular bacon a not-so-healthy choice.

However, a little bit of bacon goes a long way flavor wise. The teaspoon or so on each pizza isn’t much but it packs a powerful punch as far as flavor is concerned. It’s really more of a condiment in this recipe.

Who Doesn’t Love Great Cookbooks?

I know the answer to that question–no one!!!

One of my favorite authors is Addie Gundry and her cookbooks are simply wonderful. Addie’s into quick and easy meals and desserts that taste great. Check out her cookbooks on Recipe Lion. There’s a bunch of sample recipes from both books that you can try before you buy. She has another one coming out soon thats got tons of great “nostalgia” recipes. I had the pleasure of reviewing that book before it went to publishing and it’s simply fantastic, so check back at Recipe Lion for availability.

The Recipe

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Whole Grain English Muffin Mini Pizzas

These whole grain English muffin mini pizzas are perfect when you want a quick snack!

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Brunch, pizza

Cuisine: American

Keyword: english muffin, mini pizzas

Servings: 12

Calories: 119kcal

Author: Judith Hannemann

Ingredients

6 whole grain English muffins split in half and toasted
1 1/2 cups shredded mozzarella
1/2 cup pizza sauce
1 cup arugula (rocket)
1/2 cup diced seeded tomato
2 slices bacon crumbled

US Customary - Metric

Instructions

Preheat broiler. Line a large baking sheet with parchment.
Place toasted English muffins on prepared sheet. Spread about 1-2 tbs pizza sauce on each muffin half. Distribute the shredded mozzarella evenly on all muffins.
Broil about 3-4 inches from broiler for 3-5 minutes or until cheese is melted and bubbling.
Distribute arugula between each pizza. Top with about 1 tbs chopped tomato on each.
Sprinkle evenly with crumbled bacon.

Nutrition

*Adapted from BHG.com

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Fresh Tomato Deep Dish Pizza

Judith Hannemann — Thu, 05 May 2016 23:00:40 +0000

Delicious meat-free deep dish pizza that’s perfect for brunch or a light dinner!

Here’s a gourmet-style pizza that is very easy to make! Yes, even if you make your own crust, it’s still easy because the crust really doesn’t require any rolling; you just pat it in the pan!

I used a special pizza yeast in this. Pizza yeast contains a dough relaxer so it doesn’t require resting or any rising. The caveat with this yeast is it cannot be substituted in other recipes that require rising. It’s for pizza crust only. Of course you can use regular yeast or rapid-rising yeast in this as well. All you have to do is knead the dough, cover it and let it rest for 10 minutes. If you want to eliminate making your own crust, then it’s fine to use the pizza dough you can get pre-made in the supermarket and you can even use one of those Boboli shells that’s sold in the bread aisle.

Soon a lot of us will have glorious fresh tomatoes from our gardens–I SO advise making this when you get your first yield! It will have so much more flavor than even the best store-bought tomatoes. Another plus is using fresh basil that you’ve grown. It’s not necessary because you can use the dried variety in the jar, but fresh is always better–yes, even if you buy it (like I do off-season).

The cheeses include the usual mozzarella and Parmesan, but I added just a touch of Asiago for bolder flavor. You can omit the Asiago, and it’ll taste just fine, but it definitely tastes better with it!

The dish I used here was perfect for this type of pizza. It’s actually sold as a tray at Allora and it’s part of the Colombino collection from Ceramiche Tapinassi. It’s approximately 12-inches in diameter (nominal because in EU everything is metric). But you can use a large (10-inch) deep-dish pie plate, a medium-sized rectangular baking sheet (the kind that has sides) or a 10-inch cake pan too.

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Fresh Tomato Deep Dish Pizza

Delicious meat-free deep dish pizza that’s perfect for brunch or a light dinner!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, lunch, pizza, vegetarian dishes

Cuisine: American

Keyword: deep dish pizza, pizza recipes, vegetarian

Servings: 4

Calories: 199kcal

Author: Judith Hannemann

Ingredients

1 recipe pizza dough see NOTES
1 large tomato beefsteak is good, sliced thinly (I used 8 slices and used a mandoline)
1 1/2 cups shredded mozzarella -OR- 6-8 oz fresh mozzarella sliced
1/4 cup grated Parmesan cheese
2 tbsp shredded Asiago cheese optional
2 tbsp chopped fresh basil -OR- 1 tsp dried
1 tbsp olive oil

Instructions

Preheat oven to 425 degrees F
Pat pizza dough in a deep 10-12-inch greased round pan (see post for other pans you can use)
Brush crust with the olive oil
Distribute shredded mozzarella over crust
Place one tomato slice in the center, then place the other slices around the outer edge.
Divide basil between each tomato
Sprinkle Parmesan over filling
Sprinkle Asiago over the top (optional but suggested)
Bake for 12-15 minutes

Notes

You can substitute pre-made store-bought pizza dough or a Boboli shell for the homemade pizza dough

For the homemade dough (link in recipe)--if using special pizza dough yeast, eliminate the dough resting time.

Nutrition

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Pepperoni Pizza Pinwheels

Judith Hannemann — Tue, 06 Oct 2015 23:00:43 +0000

These pepperoni pizza pinwheels go together 1-2-3 and are the perfect appetizer for your holiday or any parties!

Easy Snack

I saw this ingenious appetizer in a Buzzfeed video. I thought this was the easiest thing ever!

One thing the video did not do was give amounts or times and temps for the oven. I searched similar recipes to get times and oven temps.

Use Good Pepperoni

I will say, that these are a tad salty. It may be the type of pepperoni I used because the sauce is one I use all the time and it’s fine and the cheese is quite mild. So before you arbitrarily buy pepperoni for this (you can substitute bulk Italian sausage too), go to your store’s service deli and ask to taste the pepperoni first. That was probably my mistake. I generally use the pre-packaged Hormel variety and it’s fine, but this time I wanted larger slices and my local deli had it on special, however, I neglected to ask to taste it first. If you opt for the Italian sausage meat, there should be no problems with saltiness.

The only real prep is if you use bulk sausage–you have to brown and drain. The rest of the ingredients are all store-bought convenience foods.

They really are a wonderful appetizer that’s sure to please. I mean how many people don’t like pizza? There’s not too many that I know!These can be prepared far ahead of a party–probably even frozen–but always bake them right before serving otherwise the puff pastry loses it’s crispness.

Watch The Video

The Recipe

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Pepperoni Pizza Pinwheels

These pepperoni pizza pinwheels go together 1-2-3 and are the perfect appetizer for your holiday or any parties!

Prep Time5

Cook Time20

Total Time25

Course: Appetizers

Cuisine: American

Keyword: appetizers, pepperoni, pizza recipes

Servings: 12

Calories: 377kcal

Author: Judith Hannemann

Ingredients

17.3 oz pkg frozen puff pastry sheets (there's 2 in a box)
1/2 cup marinara sauce
1/2 lb thinly sliced pepperoni -OR- 1 cup cooked bulk Italian sausage
2 cups shredded mozzarella
extra shredded mozzarella to sprinkle on top

Instructions

Thaw pastry sheets, but do not unroll until they are thawed. Thawing takes about 30 minutes at room temp
Preheat oven to 400 degrees F. Line a baking sheet with baker's parchment
Place pastry on a lightly floured board and unroll. Using a rolling pin, roll lightly until surface is smooth
Place 1/4 cup of the marinara on each pastry sheet; spread evenly over the top
Place the pepperoni slices on top of the sauce on each sheet, covering the tops entirely
Sprinkle the cheese evenly across the top of each pastry sheet
Roll up, jelly roll style from the longer end of the pastry sheet.
Cut into 2-inch slices.
Place on prepared baking sheet,
Bake for 15-20 minutes, or until pastry is golden and cheese begins to brown
Makes about 1 dozen.

Nutrition

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Loaded Pizza Pasta Casserole

Judith Hannemann — Fri, 30 Jan 2015 00:00:00 +0000

Loaded Pizza Pasta Casserole

A casserole to please any meat-lovers pizza fan. Loaded with sausage, pepperoni and cheese, it’s sure to be a hit.

Because of a “buy 2 get 3 free” special at one of my local stores, I ended up with a boatload of pepperoni! Everyone knows I cannot resist these kinds of sales.

Having so much, I had to find something to do with it (besides snacking on it) and I was a bit tired of traditional pizza since I went on a rip with it last month.

Loaded with your favorite pizza toppings

I’d also just bought a box of casserole-sized elbows that I wanted to use, but didn’t feel like mac & cheese either.

Couple that with an open jar of pasta sauce, some ripe olives that were left over and some sausage I’d pulled out of my chest freezer last time I was in there, and this casserole was born.

A dish of pure comfort

It has all the elements of a loaded pizza but is completely different. Plus it’s a perfect dead-of-winter meal because it’s homey, warm and comforting.

It looks good too so it’d also make a good buffet dish for your next party.

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Loaded Pizza Pasta Casserole

A casserole to please any meat-lovers pizza fan. Loaded with sausage, pepperoni and cheese, it’s sure to be a hit.

Prep Time20

Cook Time50

Total Time1 10

Course: Comfort Foods, Everyday Meals, pasta, Pork

Cuisine: American

Keyword: casserole recipe, pizza recipes

Servings: 4 -6

Calories: 843kcal

Author: Judith Hannemann

Ingredients

2 cups casserole-size elbows uncooked*
2 cups pasta sauce
1/2 cup cream
1/2 tsp oregano
1/4 cup Parmesan or Romano Cheese divided
8 oz bulk Italian sausage any flavor
1/2 cup sliced pepperoni sliced in half
1/2 cup thickly sliced fresh mushrooms
2 tbsp chopped onion
2 cloves garlic minced
1/2 cup sliced ripe olives
1 1/2 cups shredded mozzarella

Instructions

*Most “shaped” pasta will do–i.e. rotini, gemelli, penne, etc.
Preheat oven to 350 degrees F. Lightly spray a 2-quart baking dish.
Cook pasta according to package directions; rinse and drain.
Brown sausage, onion, mushrooms and garlic in a heavy skillet; drain fat.
In a large bowl, combine the pasta sauce, cream, oregano and 2 tbs of the parmesan or romano cheese. Mix well.
Add the browned sausage mixture, pepperoni and olives. Mix well. Turn into the prepared baking dish, cover with foil and bake for 30-35 minutes.
Uncover casserole and top with the shredded mozzarella and the remaining 2 tbs of parmesan or romano cheese.
Return to oven and bake an additional 10-15 minutes or until cheese is melted and has started to brown.

Nutrition

Loaded Pizza Pasta Casserole

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Super Bowl Sunday Countdown–Week #3–Pizzas & Asian Nibbles

Judith Hannemann — Sat, 17 Jan 2015 13:00:00 +0000

This week’s Super Bowl Sunday countdown features all things pizza and Asian nibblers!

Just click on any pic in the collage to bring you to the recipe!

Follow The Midnight Baker’s board ☆☆Super Bowl Parties☆☆ on Pinterest.

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3-Cheese Pepperoni & Sausage Pizza

Judith Hannemann — Fri, 09 Jan 2015 00:00:00 +0000

3-Cheese Pepperoni & Sausage Pizza

Pizza is easy! This one has 3 great cheeses and plenty of sausage and pepperoni to please the biggest meat lover!

Not much to say here except this pizza is totally easy so why call out for delivery?

I included my beloved asiago cheese in it in addition to the usual mozzarella and parmesan. The asiago added depth to the flavor.

In fact, this is so easy to make–even when you make your own dough–that it seems ridiculous to call for delivery!

So easy, who needs delivery?

I used regular pasta sauce and added additional oregano. Oregano is the main flavor in pizza sauce which is why oregano is often referred to as “pizza spice.”

Feel free to add whatever else you like–like hot pepper flakes on pizza? Put some on. Don’t have asiago? Leave it out! Even change the cheese(s) to suit your own taste and use what you have.

I had leftover Italian sweet sausage so that got used up in this and there’s always pepperoni lurking in my deli drawer because I use it in lots of stuff and even love to snack on it.

Mmmmm…cheese!

The torn basil is optional. I think it adds color and flavor. Makes it look classy and rustic too, but it’s optional if you don’t have any fresh on hand…don’t use the dried stuff from the spice aisle…if you use it, it has to be fresh!!

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3-Cheese Pepperoni & Sausage Pizza

Pizza is easy! This one has 3 great cheeses and plenty of sausage and pepperoni to please the biggest meat lover!

Prep Time15

Cook Time15

Total Time30

Course: pizza

Cuisine: American

Keyword: pizza recipes

Servings: 6 -8

Calories: 216kcal

Author: Judith Hannemann

Ingredients

1 recipe pizza dough* see notes
12 slices pepperoni
1/2 cup chopped sweet or hot Italian sausage
1/4 cup pizza sauce**
2 cups shredded mozzarella
1/2 cup shredded asiago
1/4 cup grated Romano or Parmesan cheese
Torn fresh basil leaves optional

Instructions

*Ready-made pizza dough may be substituted (the stuff in the tube or what is often sold in supermarket bakeries)
**Regular (not chunky) pasta sauce may be used but stir in an additional 1/2 tsp of oregano
Preheat oven to 425 degrees F. You can use either a round pizza pan or a small baking sheet (one with sides). I usually use the rectangular baking sheet and line it with parchment.
Roll or shape pizza dough into a 12-inch circle or 9 x 13 (approximate) rectangle. Place in pan and roll outside edges inward about 1/2 inch to form a rim.
Spread pizza sauce over bottom of crust up to the rim. Evenly distribute pepperoni and chopped sausage.
Top with cheeses and bake for 12-15 minutes, or until crust is golden brown and cheese is melted and bubbly.
Serves 6-8 depending on how you cut and the size of the pan.

Notes

1 recipe pizza dough*

Nutrition

3-Cheese Pepperoni & Sausage Pizza

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Cheesy Bacon Ranch Pizza

Judith Hannemann — Fri, 12 Dec 2014 00:00:00 +0000

Cheesy Bacon Ranch Pizza

Here’s a pizza with the cool taste of ranch, tons of bacon and oodles of cheese. Doesn’t get much better than this for a holiday appetizer or a quick and easy dinner.

Here’s an easy snack, appetizer or dinner that will please anybody!

Kiddos and adults love it

You’d have to go far and wide to find someone who doesn’t like cheese and bacon. And when you combine that with America’s favorite fast food–pizza–you have a real winner.

Make rectangular shape for parties–easier to portion

This will be a crowd pleaser at your holiday party. Just cut the slices smaller. I’d recommend doing a rectangular one to make it even easer on yourself for preparation and cutting.

Who can resist gobs of cheese and loads of bacon?

You can make your own crust or use store bought. Either way, it’s great and if you want to eliminate any rolling or even opening a tube, buy a Boboli bread crust! It’s the toppings here that are the star of the show.

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Cheesy Bacon Ranch Pizza

Here’s a pizza with the cool taste of ranch, tons of bacon and oodles of cheese. Doesn’t get much better than this for a holiday appetizer or a quick and easy dinner.

Prep Time15

Cook Time15

Total Time30

Course: Appetizers, Brunch, lunch, pizza

Cuisine: American

Keyword: bacon, pizza recipes

Servings: 6 -8

Calories: 696kcal

Author: Judith Hannemann

Ingredients

3/4 cup ranch dressing
8 slices crisp-cooked bacon crumbled
1/4 cup chopped onion
1/4 cup diced bell peppers any color
2 cups shredded mozzarella
1/4 cup sliced green onions

HOMEMADE PIZZA DOUGH

1 3/4 - 2 1/4 cups flour
2 1/4 tsp instant yeast also called "bread machine yeast
1 1/2 tsp sugar
3/4 tsp salt
2/3 cup very warm 120-130 degrees F water
3 tbsp olive oil

Instructions

*You may use refrigerated (either in the tube or the one sold in most supermarket bakeries) pizza dough instead of making your own. Ready-made crust like Boboli may be used too.
Preheat oven to 425 degrees F.
To make your own dough:
Mix 1 cup of flour, yeast sugar and salt in a large bowl. Add the water and oil and blend well. Add only enough flour to form a soft, yet slightly sticky dough.
Turn out on a floured board and knead for about 4 minutes; cover and let the dough rest for 10 minutes.
Lightly spray or grease either a 12-inch pizza pan or small (13 x 9-inch) rectangular baking or cookie sheet (one with sides). Roll or pat dough in pan. Form a rim by pinching or rolling the edges slightly.
To assemble the pizza:
Spread the ranch dressing evenly over the crust. Sprinkle with bacon, onion and bell pepper. Cover top with shredded mozzarella.
Bake in lowest rack in the oven Bake for 12-15 minutes or until crust is golden brown and cheese is melted and bubbly.
Top with sliced green onions.

Nutrition

Cheesy Bacon Ranch Pizza

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Pizza Quesadillas

Judith Hannemann — Sun, 12 May 2013 23:00:00 +0000

Pizza Quesadillas (spinach & mushroom option)

Want a quick lunch or snack? You have it right here. One’s a more gourmet “white” pizza and the other is the old classic.

You’ve got your choice here–go gourmet with a white pizza that features some pretty great marinated mushrooms, or go classic with pepperoni. Maybe have both!

I’m a huge fan of Schwan’s spinach & mushroom pizza so I wanted to create something cheaper and similar. Also I wanted something that I could make in a single serving. With the Schwan’s pizza, I’d have to end up re-heating because it was too much for me to eat in one sitting.

I used canned mushrooms in this since I didn’t have any fresh. Either way, they taste good! I prefer fresh, and think it would taste a bit better, but there’s SO much flavor in the marinade, that it’s that that’s the star here, not the mushroom!

I used smaller 6-inch flour tortillas here as it’s my favorite size, but if you want large then by all means make it that way…there’s no real “measure” here to make these and what I give is approximate at best (to my taste) so feel free to use less or more of anything mentioned here. The only thing that is not approximate is the tortilla–you need 2 for each “pizza.”

Pizza Quesadillas (Pepperoni cheese option)

Pizza Quesadillas *

(pepperoni variety):

2 small flour tortillas
1/4 cup shredded mozzarella
5 slices pepperoni
1-2 tbs pizza sauce
olive oil for frying

(spinach mushroom variety):

2 small flour tortillas
1/4 cup shredded mozzarella
2 tbs cooked chopped spinach, drained
2 tbs marinated mushrooms
olive oil for frying

Marinated Mushrooms:

1 small can mushrooms, drained (4 oz)
2 tbs olive oil
1 tbs balsamic vinegar
1/8 tsp basil (or 2 leaves fresh, chopped)
2 cloves garlic, crushed
salt & pepper to taste

To make marinated mushrooms, place al ingredients in a resealable container with a tight-fitting lid. Shake well and refrigerated at least 2 hrs.

To assemble pizza, place ingredients on top of 1 tortilla. Top with the other tortilla.

Heat about 1 tsp olive oil in a 10-inch skillet over medium heat. Place “pizza” in pan and saute for about 5 minutes (bottom tortilla should start to get crispy); turn and saute for another 5 minutes.

Use a sharp knife or pizza cutter to cut into quarters. Serve immediately.

Serves 1

*NO NUTRITIONAL INFO IS GIVEN FOR THIS AS INGREDIENT AMOUNTS WILL VARY TO TASTE.

Spinach & Mushroom Pizza

Pepperoni Pizza Quesadillas

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Easy Cheesy Pizza Casserole

Judith Hannemann — Sun, 21 Oct 2012 17:01:00 +0000

Easy Cheesy Pizza Casserole

What’s for dinner? Surprise them with this easy and delicious pizza casserole.

This is an idea I worked from a basic recipe I saw in a magazine years ago. That used “wampum” biscuits (the canned variety found in the dairy case, aptly named because you wampum on the edge of a counter LOL) and only ground beef. I make my own parmesan and herb drop biscuits for this as it’s much tastier.

I incorporate the ground beef–sometimes–but have substituted Italian bulk sausage for it too. I also add more cheese in the meat mixture with the addition of ricotta cheese. I also tend to mix and match cheese toppings where the original just called for a 2-to-1 mix of mozzarella & cheddar. If I have it, I add pepperoni as well.

Anyone from New York City will immediately think of the square Sicilian pizza when they taste this.

Whatever works for you as a filling is fine here, so feel free to use this as a guide only for times, assembly and amounts.The baking dish is my beloved Revol Belle Cuisine 1.8 quart rectangular baker.

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Easy Cheesy Pizza Casserole

Surprise them with this easy and delicious pizza casserole.

Prep Time15

Cook Time20

Total Time35

Course: beef, Comfort Foods, Everyday Meals, Pork

Cuisine: American

Keyword: Blue Cheese, pizza casserole, pizza recipes

Servings: 4 -6

Calories: 959kcal

Author: Judith Hannemann

Ingredients

1 lb ground beef*
1/2 cup ricotta
pinch of oregano
pinch of basil
1 tbsp grated Parmesan cheese
– 26 oz jar of pasta sauce -or-: 1 can of pizza sauce**
1/8 – 1/2 tsp crushed red pepper flakes
Pepperoni slices I used 1/2 of a package of Hormel brand
2 cups shredded mozzarella
1/2 cup shredded aged Provolone
Herbed Parmesan Drop Biscuits
Additional Parmesan cheese for topping
Herbed Parmesan Drop Biscuits:
2 1/4 cup baking mix like Bisquick or Jiffy
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning
2/3 cup milk

Instructions

Brown ground beef in skillet; drain fat. Mix in pasta or pizza sauce and pepper flakes; set aside. Mix ricotta cheese with the herbs and Parmesan in a separate bowl; set aside.
Mix the dry ingredients for the biscuits. Add milk and stir until combined.
Preheat oven to 375 degrees. Spray a 13 x 9 pan with non-stick spray. Drop biscuit dough by teaspoons in the bottom of pan, spacing evenly. It’s OK if there is space between the dough–it will expand as it’s cooked. Top with ground beef mixture and dot with the ricotta cheese mixture. Bake at 375 for about 20 min or until biscuits are puffed and beginning to get golden brown.
Top with mozzarella and provolone cheeses and distribute pepperoni slices evenly over top, increase oven temperature to 425 degrees. Return to oven and bake until cheeses are melted and beginning to bubble. This should take about 10 minutes.
Remove from oven and let stand 5 minutes before slicing and serving. May be topped with the additional Parmesan cheese.
Serves about 6 (hearty servings)
*equal amount of bulk Italian sausage may be substituted
**home made sauce may be substituted

Nutrition

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