PIZZA IN A BOWL
Make and share this Pizza in a Bowl recipe from Food.com.
Provided by Charlotte J
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook macaroni as directed on package; drain and set aside.
- Cut pepperoni slices into quarters.
- In a large skillet, cook ground beef and onion; drain.
- In a large bowl mix together pizza sauce, tomato sauce, tomato paste, sugar, pepper, garlic and onion salts.
- Stir in cooked macaroni and pepperoni.
- In a greased 2-quart casserole dish spoon in half of the macaroni mixture; sprinkle with half of the mozzarella cheese.
- Repeat layers.
- Sprinkle with Parmesan cheese.
- Bake, uncovered, in a 350 degree oven about 40 minutes or until cheese is lightly brown.
PIZZA IN A BOWL
On busy days, it's a comfort to know that my family can sit down to dinner minutes after we walk in the door. Double it to wow at a potluck. This recipe works in a slow cooker, too. -Virginia Krites, Cridersville, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook rigatoni according to package directions; drain. Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add pizza sauce, soup and cheese; cook and stir over low heat until cheese is melted., Add rigatoni and pepperoni to beef mixture. Heat through, stirring to combine. If desired, top with basil before serving.
Nutrition Facts : Calories 495 calories, Fat 25g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 1056mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.
PIZZA DOUGH SALAD BOWL
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the bowl: Preheat the oven to 400 degrees F.
- Lightly dust a work surface with flour.
- Stretch out the pizza dough to a 12-inch circle. Place a 10-inch metal bowl upside down on a baking tray. Cover the outside of the bowl with cooking spray. Drape the dough over the bowl. (Make sure the dough is not too thin.)
- Mix the melted butter and garlic powder in a small bowl and brush over the dough, reserving extra. Bake until the dough is golden brown, 20 to 25 minutes.
- For the dressing: Meanwhile, mix the oil, vinegar, mustard and oregano together in a bowl.
- Carefully remove the cooked pizza crust from the bowl using a kitchen towel or oven mitts. Brush the inside of the bread bowl with the remaining garlic butter and allow it cool and crisp.
- For the salad: Add the lettuce, olives, peppers, strips of salami and cubed mozzarella to a bowl. Drizzle over the dressing and toss. Tip into the pizza bowl. Fold the remaining slices of salami into quarters and arrange on top of the salad. Garnish with the basil.
PIZZA PIZZAS
Alton Brown's Pizza Pizzas, from Good Eats on Food Network, are so easy and cheesy to make at home that you may never order or go out for pizza again.
Provided by Alton Brown
Categories main-dish
Time P1DT45m
Yield 2 pizzas
Number Of Ingredients 12
Steps:
- Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
- Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
- Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
- Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
- Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
- Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
- Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
- Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
- Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
- *This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB
CHICAGO DEEP-DISH PIZZA
Home cooks will find deep-dish pizza, with its unique buttery cornmeal crust, more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings - just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.
Provided by Chef John
Categories Main Dish Recipes Pizza Recipes
Time 2h30m
Yield 10
Number Of Ingredients 16
Steps:
- Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
- Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
- Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
- Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
- Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.
Nutrition Facts : Calories 612.5 calories, Carbohydrate 52.6 g, Cholesterol 74.5 mg, Fat 32.4 g, Fiber 3.4 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1486.6 mg, Sugar 4.8 g
PIZZA ON THE GRILL I
Even with a baking stone, a conventional oven is no match for a professional oven when it comes to making pizza. At home, or rather in your backyard, the grill is the way to go. The heat of a hot grill is perfect, and makes it possible to make incredible pizza at home. Use your favorite toppings, but keep in mind not to overload the pizza. Keep it light. Try it - everything is better on the grill!
Provided by Anonymous
Categories Main Dish Recipes Pizza Recipes
Time 3h
Yield 16
Number Of Ingredients 16
Steps:
- In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
- Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
- Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 21.5 g, Cholesterol 11.1 mg, Fat 11.3 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 3 g, Sodium 399.2 mg, Sugar 0.7 g
PIZZA BREAD BOWL RECIPE BY TASTY
Here's what you need: bread boule, marinara sauce, fresh mozzarella cheese, pepperoni, onion, fresh basil, sausage, green bell pepper, white cheddar cheese
Provided by Tasty
Categories Dinner
Yield 6 slices
Number Of Ingredients 9
Steps:
- Slice the top of the bread boule off and remove the insides.
- Spread ½ cup (130 G) of the marinara on the bottom of the boule, then layer with half of the mozzarella, 5 ounces (140 G) of the pepperoni, onions, basil, sausage, peppers, the other ½ cup (130 G) of marinara, the remaining mozzarella, and half of the white cheddar, and place the cap of the bread boule on top.
- Wrap the bread bowl in foil, then press with a heavy object for 30 minutes.
- Preheat oven to 350°F (175˚C).
- Remove the foil and sprinkle the remaining cheddar and pepperoni on top. Bake for 30 minutes, until cheese is golden brown.
- Cool for 10 minutes and slice.
- Enjoy!
Nutrition Facts : Calories 608 calories, Carbohydrate 32 grams, Fat 38 grams, Fiber 2 grams, Protein 31 grams, Sugar 4 grams
SUPER BOWL PIZZA-IN-A-PAN
This is a tasty dish that I got from another cooking website. It is quick and easy to make. There is no crust, so if you think you need something, you could serve it with my Recipe #256872. Yummy! It can be made ahead of time and the toppings put on before you bake it. If you do that, let it stand at room temperature for a little while. NOTE: I sometimes do it all in a frying pan and then put it into a casserole dish and bake it and not use an oven-proof skillet. Works well both ways.
Provided by Mimi in Maine
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees.
- In a oven-proof skillet, brown hamburg, onion, pepper, garlic, and sliced mushrooms for about 5 minutes until meat is cooked through; drain excess fat.
- Add macaroni, pasta sauce, water, and olives.
- Cook until it comes to a slow bubble for about 15 minutes, until macaroni is soft.
- If you are doing this according to the NOTE in the description and are going to transfer it to a casserole, you will do it at this point and continue with other steps.
- Add the mozzarella cheese and pepperoni on the top.
- Garnish with reserved bell pepper, a few sliced mushrooms, and black olives.
- Bake in a 400 degree oven for about 15 minutes till cheese is nice and bowned on top.
- Serve directly from the pan.
- You could serve it in my recipe for bread bowls that are made ahead of time.
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