Beef And Pepperoni Pizza Food

GROUND BEEF PEPPERONI PIZZA CASSEROLE

Steps:

• Set oven to 400 degrees.
• Grease a 13 x 9-inch baking dish.
• In a large skillet cook ground beef with onion, garlic and green pepper until meat is no longer pink; drain fat.
• Add in 3 tablespoons (or more) grated Parmesan cheese; stir to combine.
• Add in pizza sauce, chopped pepperoni, herb seasoning and mushrooms; mix to combine and bring to a simmer for 15 minutes, stirring occasionally.
• Meanwhile in another bowl combine milk, oil and eggs; beat for 2 minutes with an electric mixer.
• Stir in flour, salt and cayenne; mix to combine; set aside.
• Spoon the ground beef mixture into the prepared baking dish.
• Sprinkle grated mozzeralla cheese on top.
• Sprinkle with chopped bacon.
• Pour the batter over cheese, spreading evenly to cover completely.
• Sprinkle with 1/2 cup Parmesan cheese.
• Up to this point you can cover and refrigerate until ready to bake.
• Bake for 20-25 minutes, or until golden brown.
• Delicious!

BEEF AND PEPPERONI PIZZA

Steps:

• Heat oven to 450°F. Place pizza crust on rack in oven while oven preheats; heat 5 minutes.
• Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add beef and mushrooms; cook 5 minutes, stirring occasionally, or until beef is thoroughly cooked. Drain.
• Remove crust from oven; place on ungreased cookie sheet. Spray crust with cooking spray; spread marinara sauce over crust, leaving 1-inch border. Top with beef mixture, pepperoni and cheese. Sprinkle with pepper flakes.
• Remove crust from oven; place on ungreased cookie sheet. Spray crust with cooking spray; spread marinara sauce over crust, leaving 1-inch border. Top with beef mixture, pepperoni and cheese. Sprinkle with pepper flakes.
• Bake 7 to 10 minutes or until crust is golden and cheese is melted. Cut into 8 slices. Serve immediately.

BEEF, PEPPER AND ONION PIZZA

Steps:

• Heat oven to 400°F. Heat large nonstick over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove drippings. Add onion and bell pepper; cook until vegetables are crisp-tender. Remove from skillet with slotted spoon; season with salt and pepper.
• Place pizza crust on baking sheet. Top with beef mixture, then cheese. Bake in 400°F oven 8 to 10 minutes or until cheese is melted.

BASIC PEPPERONI PIZZA AND FOUR CHEESE PIZZA

Steps:

• For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
• In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
• Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
• Preheat the oven to 500 degrees F.
• To prepare the dough for the pizza assembly: Divide the dough into two equal parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough.
• For the basic pepperoni pizza: Spread the sauce over the pizza base. Top with the sliced mozzarella and pepperoni.
• For the four cheese pizza: Drizzle on the olive oil and sprinkle on some salt and pepper. Pour the jar of pesto onto the dough and spread evenly. Add the mozzarella, fontina, goat cheese and Pecorino Romano.
• Bake both pizzas until the crusts are golden and the cheese is bubbly, 12 to 15 minutes.
• For the tomato basil salad: While the pizzas are baking, heat the olive oil over medium-high heat in a small skillet. Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed. Set aside.
• Top the four cheese pizza with the tomato basil salad. Cut the pizzas into slices and serve.
• Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.

PEPPERONI PIZZA SKILLET

Steps:

• Cook noodles according to package directions., Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in the pepperoni, pizza sauce, soup, mushrooms, Parmesan cheese, garlic powder and oregano., Drain noodles; stir into skillet and heat through. Sprinkle with mozzarella cheese.

HOMEMADE PEPPERONI PIZZA

Steps:

• For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
• For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
• Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
• Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
• For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
• Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

PEPPERONI PIZZA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• On the stovetop, bring a large pot of water to boil. Cook the pasta according to package directions and drain. Return the pasta to the pot.
• Meanwhile, in a saute pan over medium heat, cook the sausage; drain. Add the sausage, spaghetti sauce and mushrooms to the pasta and stir to combine. Stir in the Parmesan cheese and half the pepperoni slices.
• Spread pasta mixture into a lightly greased 9"x13" pan. Top with the mozzarella cheese. Arrange remaining half of pepperoni slices over top.
• Bake for 20 minutes, until cheese is bubbly.

CONTEST-WINNING PEPPERONI PIZZA CHILI

Steps:

• In a Dutch oven, cook the beef, sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain., Stir in the salsa, beans, pizza sauce, pepperoni, water, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until heated through, about 20 minutes. Sprinkle servings with cheese. Freeze option: Before adding cheese, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle each serving with cheese.