4-INGREDIENT DUMP AND BAKE PIZZA CASSEROLE
Family-friendly dinners don't get much easier than this 4-Ingredient Dump and Bake Pizza Casserole! There's no need to boil the pasta ahead of time, since all of the ingredients cook together in one dish!
Provided by Blair Lonergan
Categories Dinner
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
- In the prepared baking dish (or in a separate bowl), stir together uncooked pasta, marinara sauce, water, about ¾ of the package of pepperoni, and salt. Cover tightly with aluminum foil and bake for 25 minutes.
- Remove dish from oven, take off cover, and give the pasta a stir. At this point it should be almost done, but still a bit firm ("al dente").
- Sprinkle mozzarella over the top and place remaining pepperoni slices on top of the cheese. Return the dish to the oven and bake, uncovered, for about 5-10 more minutes (or until cheese is melted and pasta is tender).
- Garnish with optional grated Parmesan cheese and fresh herbs, if desired
Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 361 kcal, Carbohydrate 47 g, Protein 15 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 1180 mg, Fiber 3 g, Sugar 5 g
4-INGREDIENT PIZZA BAKE
A Sandra Lee Favorite! Craving pizza? Just add water to Bisquick® Complete biscuit mix and you'll make quick work out of a pizza bake that's in the oven in less than 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish).
- Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
- Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.
Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 19 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 4 g, TransFat 4 1/2 g
HOMEMADE PIZZA
This recipe is a hearty, zesty main dish with a crisp, golden crust. Feel free to add your favorite toppings. -Marianne Edwards, Lake Stevens, Washington
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 pizzas (3 servings each).
Number Of Ingredients 13
Steps:
- In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms. , Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until beef is no longer pink, breaking meat into crumbles; drain. , Punch down dough; divide in half. Press each half into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese. , Bake at 400° for 25-30 minutes or until crust is lightly browned.
Nutrition Facts : Calories 537 calories, Fat 19g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 922mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.
PIZZA MARGHERITA IN 4 EASY STEPS
Even a novice cook can master the art of pizza with our simple step-by-step guide. Bellissimo!
Provided by Good Food team
Categories Buffet, Dinner, Main course, Snack, Supper
Time 35m
Yield Makes 2 pizzas, serves 4
Number Of Ingredients 11
Steps:
- Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it's not essential for a thin crust.
- Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
- Roll out the dough: if you've let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
- Top and bake: heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.
Nutrition Facts : Calories 431 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
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4-INGREDIENT PIZZA BAKE RECIPE - FLAVORITE
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4.1/5 (386)Total Time 35 minsCategory Entree,DinnerCalories 226 per serving
- Heat oven to 375F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish).
- Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
SIMPLE, 4-INGREDIENT HOMEMADE PIZZA DOUGH
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- To make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball. Pour a drop or two of oil over top and rub with your hands to coat.
- Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, or until the dough has doubled in bulk.
- If you are baking the pizzas right away (as opposed to refrigerating the dough for another day), place a Baking Steel or pizza stone in top third of oven and preheat oven to its hottest setting, 550°F. Be sure the Baking Steel heats for at least 45 minutes once the oven temperature reaches 550ºF.
- Cover a work surface or cutting board liberally with flour — use at least 1/4 cup and more as needed. The dough is very wet, so don’t hesitate to use flour as needed. Turn the dough out onto your floured surface and use a bench scraper to divide the dough into 4 equal portions. With floured hands, roll each portion into a ball, using the pinkie-edges of your hands to pinch the dough underneath each ball. If you are not baking the pizza the same day, transfer each round of dough to a plastic quart container, cover, and store in fridge. (At this point, transfer the vessels to the freezer for up to 3 months. See notes above for thawing.) If you are baking right away, let the balls sit on their tucked-in edges for at least 30 minutes without touching.
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