MARGHERITA PIZZA
With a crisp yet chewy crust, this homemade Margherita pizza will rival your favorite pizzeria.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Make the Sauce: In a medium bowl, stir together the tomatoes, garlic, salt, sugar, pepper, and oil. (Alternatively, for a completely smooth sauce, you can blend the ingredients in a small food processor or blender.)
- Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13x18-inch baking sheet with half of the cornmeal.
- On a lightly floured surface, using your hands, stretch and press one ball of dough into an 11-inch round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
- Spread ¼ cup + 2 tablespoons of the sauce over the dough, leaving a ½-inch border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked. Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more. Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you'd like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don't mind the crust a little thicker, you can form the two dough balls into 8x12-inch rectangles and place them side by side on the baking sheet.)
- Note: This recipe makes enough sauce for 4 (11-inch) pizzas. Refrigerate extra sauce for up to 1 week, or freeze for up to 3 months.
Nutrition Facts : ServingSize 3 slices, Calories 734, Fat 32 g, Carbohydrate 80 g, Protein 31 g, SaturatedFat 13 g, Sugar 3 g, Fiber 4 g, Sodium 710 mg, Cholesterol 57 mg
PIZZA CASSEROLE
Skip pizza delivery tonight! Revamp your beloved pepperoni pizza into this crowd-pleasing casserole with pasta, marinara, pepperoni, and lots of cheese.
Provided by Hannah Zimmerman
Categories Entree Dinner Pasta Ingredient
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven and prepare the casserole dish: Preheat the oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray. Set it aside.
- Cook the pasta: Fill a large pot with water, season the water generously with salt, and bring it up to a boil over high heat. Cook the pasta in the boiling water according to the package instructions, until al dente. Strain the pasta into a colander placed in the sink and set it aside.
Nutrition Facts : Calories 421 kcal, Carbohydrate 33 g, Cholesterol 51 mg, Fiber 4 g, Protein 20 g, SaturatedFat 9 g, Sodium 1231 mg, Sugar 8 g, Fat 23 g, UnsaturatedFat 0 g
ITALIAN PIZZA BAKE (COOKING FOR 2)
♥ Bisquick Heart Smart® recipe! Feel like a little pizza? Dine on a chicken and veggie version that goes together in minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. In small bowl, stir Bisquick mix, egg product, water and garlic powder; spread in pan.
- In 10-inch nonstick skillet, cook bell pepper and onion over medium-high heat, stirring frequently, until tender. Stir in chicken, tomatoes and Italian seasoning; cook until hot. Spoon over batter. Sprinkle with cheese.
- Bake 20 to 23 minutes or until golden brown; loosen from sides.
Nutrition Facts : Calories 190, Carbohydrate 20 g, Cholesterol 35 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 4 g, TransFat 0 g
ITALIAN PIZZA BAKE
Make and share this Italian Pizza Bake recipe from Food.com.
Provided by janem123
Categories Chicken
Time 38m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Saute pepper and onion over medium-high heat until onion is tender. Stir in chicken, tomatoes, and herb blend.
- Spray 8 X 4 loaf pan with nonstick spray. Combine Bisquick , egg substitute, water, and garlic powder. Spread batter in pan.
- Spoon chicken mixture over batter. Sprinkle with cheese.
- Bake 20-23 minutes or until golden brown. Loosen from sides of pan.
Nutrition Facts : Calories 190.8, Fat 6.5, SaturatedFat 1.7, Cholesterol 30, Sodium 386.3, Carbohydrate 18.1, Fiber 1.6, Sugar 5.3, Protein 14.8
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
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