CHICAGO-STYLE PAN PIZZA
This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.
Provided by JAIME5025
Categories Main Dish Recipes Pizza Recipes
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.
- Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
- Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
- Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 46.8 g, Cholesterol 61.2 mg, Fat 27.4 g, Fiber 4.9 g, Protein 32.3 g, SaturatedFat 10.5 g, Sodium 1815.9 mg, Sugar 8.4 g
RAMEN NOODLE PIZZA
A fun way to fix your ramen noodles. Kids love this. You'll like it too, because it's quick and easy.
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to broil.
- Cook noodles according to package directions. Discard seasoning. Drain noodles in colalnder.
- Heat olive oil in large skillet with ovenproof handle. Add noodles and press to cover bottom of pan evenly. Cook 2 minutes or until browned underneath.
- Spread sauce over noodles, then a layer of half the pepperoni, then cheese, then remaining pepperoni, then oregano.
- Broil 2 minutes at 4-5 inches from heat or until top is bubbly and cheese starts to brown. Let cool about 5 minutes before cutting into wedges and serving.
Nutrition Facts : Calories 170.6, Fat 8, SaturatedFat 2.1, Cholesterol 17.4, Sodium 764.6, Carbohydrate 17.8, Fiber 0.3, Sugar 6.2, Protein 7.1
NOODLE PEPPERONI PIZZA
"My family would eat wedges of this great-tasting skillet dinner without any complaint several nights a week," reports Gayle Lizotte of Merrimack, New Hampshire. "I love it because it's inexpensive and can be made in a snap."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- Discard seasoning packets from noodles or save for another use. Cook noodles according to package directions; drain. Heat oil in a 10-in. ovenproof skillet. Press noodles into skillet, evenly covering the bottom of pan. Cook until bottom of crust is lightly browned, about 5 minutes. Pour spaghetti sauce over the crust. Sprinkle with cheese and pepperoni. Broil 4 to 6 in. from the heat for 3-4 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 237 calories, Fat 16g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 588mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.
PAN PIZZA
The pizza authority Anthony Falco, once czar of the oven at Roberta's in Brooklyn and now (literally!) an international pizza consultant, grew up in Austin, Tex., eating his great-grandmother's Sicilian grandma pies, which he liked a great deal, and personal pan pizzas from Pizza Hut, which he loved unreservedly. This recipe, he told me in 2018, pays homage to that buttery, high-lofted pie, with a crisp bottom crust, a slightly sweet sauce and an enormous amount of cheese. Slices of pepperoni make a beautiful topping, cupping in the heat of the oven and drizzling crimson oil across the edges of the pie. The dough takes a long time to proof and the recipe delivers a lot of it, so making the recipe is a great excuse for planning a pizza party. Cast-iron pans are best for the baking, but square or rectangular baking pans with high sides will do nicely in a pinch.
Provided by Sam Sifton
Categories pizza and calzones, main course
Time 21h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the dough a day or two before you want to bake; the recipe makes enough for three pies. Combine the flour and salt in your largest mixing bowl. In another mixing bowl, combine the water, butter, olive oil and yeast. Mix well.
- Use a rubber spatula to create a well in the center on the flour mixture, and add to it the liquid from the other bowl, stirring with the spatula and scraping down the sides of the bowl to bring everything together. Mix it all together until it is a large, shaggy ball of wet dough, cover with plastic wrap and allow to sit for 30 minutes.
- Uncover the dough and, with floured hands, knead it until it is uniformly smooth and sticky, approximately 3 to 5 minutes. Move the dough ball into a clean mixing bowl, cover with plastic wrap and allow to rise for 3 to 5 hours at room temperature, then refrigerate, at least 6 hours and up to 24.
- The morning you want to make the pizzas, remove the dough from the refrigerator, divide into 3 chunks of equal size (about 600 grams each) and shape them into oblong balls. Use olive oil to grease three 10-inch cast-iron skillets, 8-inch-by-10-inch baking pans with high sides, 7-inch-by-11-inch glass baking dishes or some combination thereof, and place the balls into them. Cover with plastic wrap, and let rise at room temperature, 3 to 5 hours.
- Make the sauce. Place a saucepan over medium-low heat, and add to it 2 tablespoons olive oil. When the oil is shimmering, add the minced garlic and cook, stirring, until it is golden and aromatic, approximately 2 to 3 minutes.
- Add the tomato paste and a pinch of chile flakes, and raise the heat to medium. Cook, stirring often, until the mixture is glossy and just beginning to caramelize.
- Add the tomatoes, bring to a boil, then lower heat and allow to simmer for 30 minutes, stirring occasionally.
- Take sauce off the heat, and stir in the honey and salt, to taste, then blend in an immersion blender or allow to cool and use a regular blender. (The sauce can be made ahead of time and stored in the refrigerator or freezer. It makes enough for 6 or so pies.)
- After 3 hours or so the dough will have almost doubled in size. Stretch the dough very gently to the sides of the pans, dimpling it softly with your fingers. The dough can then be left to rest for another 2 to 8 hours, covered with wrap.
- Make the pizzas. Heat oven to 450. Gently pull the dough to the edges of the pans if it hasn't risen to the edges already. Use a spoon or ladle to put 4 to 5 tablespoons of sauce onto the dough, gently covering it entirely. Sprinkle the low-moisture mozzarella onto the pies, then dot them with the fresh mozzarella and the pepperoni to taste. Sprinkle with the oregano and lash with a little olive oil.
- Place the pizzas onto the middle rack of the oven on a large baking sheet or sheets to capture spills, then cook for 15 minutes or so. Use an offset spatula to lift the pizza and check the bottoms. The pizza is done when the crust is golden and the cheese is melted and starting to brown on top, approximately 20 to 25 minutes.
NOODLE PAN PIZZA
It is a great variation to your regular ol' standard pizza. Recipe is from "Family Circle", Woman's Day", or "Woman's World" magazine, 2005.
Provided by SouthernBell2627
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sauté sausage in a large skillet, breaking up clumps as it cooks. Add pepper and onion; sauté until sausage, pepper and onion are cooked. Remove to a bowl.
- Cook noodles as packages directs. Drain, then stir in 1 seasoning packet (save remaining 2 packets for another use.)
- Heat oil in same skillet over medium heat. Spread noodles evenly in skillet. Pour eggs over noodles. Cover and cook until eggs just begin to set.
- Spread with marinara sauce, leaving a 1-inch border of noodles around edges. Top with sausage mixture and cheese.
- Cover and cook over medium-low heat to melt cheese. Serves 6.
Nutrition Facts : Calories 536, Fat 31.6, SaturatedFat 12.6, Cholesterol 121.4, Sodium 1584.8, Carbohydrate 38.5, Fiber 0.8, Sugar 5.8, Protein 23.8
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