Double Crust Pizza Casserole Food

DOUBLE-CRUST PIZZA CASSEROLE

Steps:

• Preheat oven to 400°. In a large skillet, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in 1 can pizza sauce and oregano. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-6 minutes, stirring occasionally. Remove from heat., In a large bowl, combine biscuit mix, milk and egg; stir just until moistened. Spread half the batter onto bottom of a greased 13x9-in. baking pan. Spread with remaining pizza sauce. Top with mozzarella cheese, mushrooms, pepper, onion and beef mixture. Spoon remaining batter over top; sprinkle with Parmesan cheese., Bake, uncovered, until golden brown, 20-25 minutes. Sprinkle with tomato. Let stand 5 minutes before serving.

DEEP-DISH PIZZA CASSEROLE

Steps:

• Preheat oven to 425°F.
• Cook meat and onion in a large non-stick skillet until browned.
• Drain.
• Return to skillet and add tomato sauce and mushrooms until heated through.
• While the meat mixture is cooking, coat a 13 x 9 inch baking dish with cooking spray.
• Unroll pizza crust dough and press into the bottom and halfway up the sides of the baking dish.
• Top bottom of pizza crust with meat mixture.
• Bake, uncovered at 425°F for 12 minutes.
• Top with cheese and bake an additional 5 minutes or until cheese is melted and crust is browned.
• Let cool for 5 minutes before serving.

EASY UPSIDE-DOWN PIZZA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in sauce, mushrooms, and olives. Cook and stir until heated through, about 2 minutes more. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mozzarella cheese on top of the casserole.
• Flatten each biscuit with your hands and arrange on top of the cheese.
• Bake in the preheated oven until biscuits are golden, 15 to 17 minutes.

DOUBLE-STUFFED SHEET-PAN PIZZA RECIPE BY TASTY

Steps:

• To a bowl or stand mixer, add the warm water, sugar, and yeast. Let the yeast proof for 5-15 minutes in a warm place until it is bubbling.
• Preheat oven to 450˚F (230˚C).
• Add in the flour and salt. Mix in the bowl until well combined and the dough comes together into a ball.
• Dump the dough onto a floured surface and knead briefly to smooth out the dough and develop gluten. Form the dough into a ball and place into a new, large greased bowl. Cover with a towel and let rise for one hour or until doubled in size.
• Remove the dough from the bowl, and cut 2-three ounce (85g) portions of the dough. Roll each portion out to a size slightly larger than a 9x13-inch (23x33 cm) baking sheet.
• Place the first rolled dough rectangle onto the greased baking sheet. Sprinkle a thick layer of mozzarella cheese onto the dough, then place the second sheet of dough on top to cover the cheese.
• Place string cheese into the edges of the dough, and fold the edges over the cheese, crimping the edges.
• Brush the dough with olive oil, salt, and pepper to taste.
• Bake for 20 minutes or until the crust is golden brown and the cheese is melted inside.
• Quickly top the stuffed bottom crust with sauce and any extra toppings or cheese you would like.
• Bake until the toppings are heated through, and the cheese has started to brown 10-15 minutes.
• Transfer the pizza to a cutting board, slice, and serve.
• Enjoy!

DOUBLE CRUST STUFFED PIZZA

Steps:

• Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the yeast mixture.
• Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer).
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in small saucepan. Cover pan, and cook over low heat until tomatoes start to break down, about 30 minutes.
• Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll the other half into a thicker, 9 inch circle.
• Place the 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of sausage patty. Top with the 9 inch dough round and pinch edges to seal. Cut several 1/2 inch vent holes in the top crust. Spread sauce evenly on the top crust, leaving a 1/2 inch border at the edges.
• Bake pizza in the preheated oven until the crust is set, the cheese is melted, and the sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.

PIE CRUST FOR DOUBLE CRUST

Steps:

• Mix flour and salt together in a bowl. Add the shortening and mix it into the flour and salt with a fork or your fingertips until the mixture has the texture of course crumbs. Mix in the water, little at a time. Refrigerate to chill before rolling out the dough.

BUBBLY DOUBLE CRUST PIZZA

Steps:

• In mixer bowl measure out first portion of flour with yeast.
• In a measuring cup measure water, add milk butter and oil. Microwave for around 1min30sec until it reaches 125'F. Use an instant test thermometer.
• While it's in the mic measure out the flour, sugar, and salt in another bowl.
• Add the 125'F liquid to the flour and yeast in the mixer and mix away. I use speed 2 on a Kitchenaid stand mixer using a standard dough hook. Add the large flour portion 1 spoon full at a time till it's absorbed, then add another spoonful. Use it all up. If you need a bit more flour at the end to clean the side of the bowl and make the dough not stick add a bit at a time. Continue kneeding for 10-15minutes.
• Once done kneed dough by hand into a ball, cover and let rest 10 minutes. This gives you time to prepare the pan, ingredients, etc -- I put a pizza stone into a 425'F oven to heat up. Then I take a baking sheet without sides and put a piece of parchment paper on it.
• After resting divide the dough in half. keep half covered while working with the other. Roll half out into a 12" or so circle. Or a square the size of your pizza stone. Transfer the dough to the parchment paper on the baking sheet. Put some shredded mozza cheese into this. I use part skim milk mozza that is lower in fat. Roll out the second half of dough the same size and place on top of the first. Roll and pinch the edge together to seal or use a fork to press together. If one layer is shorter than the other just stretch it all out and pinch the 2 layers together. It doesn't have to look good cause it'll be all bubbled when done.
• Now poke a few holes around with a fork to release air pockets that will form between the layers. The less you poke the more bubbled and better it will look. I prefer to not poke holes and keep an eye on it in the oven. If a big pocket gets out of hand poke it to release the air.
• Cover the top with pizza sauce. I like sliced tomatoes, cubed ham, and green olives. Then top with more cheese and pop it in the over. Slide the parchment paper off the baking sheet and right onto the hot stone. Cook for 12-14 minutes and it's done. Slide the parchment off the stone and back onto the sheet to take it out of the oven.
• For a BBQ pizza mix half BBQ sauce with half pizza sauce. Now fry up some cubed chicken then coat with BBQ sauce. Use this as a topping along with onions, olives, tomatoes, mushrooms, etc -- Whatever you want.
• The secret is in the dough. And the method of using 2 layers of dough with some cheese in between. It'll bubble up and be like something out of an Italian brick oven.

DOUBLE-CRUST PIZZA SUPREME

Steps:

• Heat oven to 375. Lightly spray 12-inch pizza pan with cooking spray. In 10-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink; drain well on paper towels.
• Unroll 1 can of dough; place in pizza pan. Starting at center, press out dough to edge of pan. Layer sausage and pepperoni on dough. With back of spoon, carefully spread 1/2 cup of the pizza sauce evenly over pepperoni. Top with mushrooms, bell pepper, onion and slices of cheese.
• Unroll remaining can of dough on work surface. Starting at center, press out dough into 12-inch round. Fold dough in half; place over cheese and unfold. Press edges to seal. Cut several slits in top crust for steam to escape. Sprinkle Parmesan cheese over top.
• Bake 35 to 40 minutes or until crust is deep golden brown. Meanwhile, heat remaining pizza sauce. Cut pizza into wedges; serve topped with warm pizza sauce.