PASTA PIZZA
Steps:
- Put a pizza stone in the oven (or an upside-down baking pan) and preheat the oven to 500 degrees F.
- Lay a large square of parchment paper on a work surface with the pizza dough on top. Pull and stretch the dough into a 14-inch round; poke the dough a few times with a fork. Use a pizza peel or a flat cookie sheet to transfer the parchment paper with the dough to the oven. Bake until pale golden, 5 to 6 minutes.
- Remove the pizza from the oven, drizzle with the olive oil and spread the tomato sauce on top, leaving a 1-inch border all around. Sprinkle with the mozzarella, then distribute the ham, pineapple and tortellini evenly all around. Return to the oven and bake until the crust is golden brown and the cheese is melted, 8 to 10 minutes more.
- Top the pizza with the torn basil, grated Parmesan and red pepper flakes. Cut into slices and serve immediately.
SPAGHETTI PIZZA PIE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Whisk together the eggs, Parmesan, garlic powder, oregano, red pepper flakes and 1/4 cup of the pizza sauce in a large bowl. Sprinkle with salt and pepper. Add 1/2 cup of the mozzarella and the spaghetti, then toss well to coat the pasta.
- Heat the olive oil in a 12-inch ovenproof nonstick skillet over medium heat. When the oil is hot, add the spaghetti mixture and spread it evenly over the bottom of the pan. Turn the heat to low and cook just until the edges are beginning to set, about 3 minutes.
- Pour the remaining 2 cups pizza sauce evenly over the top and spread evenly.
- Top with the remaining 1 cup mozzarella, sausage, green peppers, onions and black olives. Transfer to the oven and cook until the spaghetti mixture is fully set and the cheese is bubbly, about 12 minutes.
- Remove from the oven and let sit for 5 minutes. Using a spatula, slide out of the pan. Top with basil. Cut into wedges and serve.
PIZZA DI SPAGHETTI
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 22
Steps:
- In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.
- In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixure back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges and serve warm.
- In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
- In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
- Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
SUNNY'S NUNYA BUSINESS PASTA PIZZA PIE
Provided by Sunny Anderson
Categories main-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Coat the bottom and sides of a 9-by-13-inch baking dish with cooking spray.
- Add just enough pizza sauce to the baking dish to coat the bottom. Begin to layer with half the pasta (uncooked), half of the remaining sauce, half of the mozzarella, half of the Cheddar blend, a pinch of Italian seasoning and some red chile flakes and black pepper. Repeat the layers a second time.
- Press the layers down to level and add 1/2 cup water to the dish along the sides (to not mess up the top). Top with the pepperoni. Sprinkle over some red chile flakes and another pinch of Italian seasoning and black pepper.
- Bake until the edges are bubbling and the pepperoni is beginning to curl on the edges, 50 to 60 minutes. Remove and immediately top with the Pecorino-Romano and hand-ripped basil. Allow to cool about 10 minutes before slicing.
PIZZA PASTA PIE
Friend fixed this for our lunch recently, and I was surprised at how many veggies can be packed into one really tasty dish. It can be lightened up with your choice cheeses, but doggoneit ! FAT tastes good ! Says it serves 6-8, but don't count on it!
Provided by NurseJaney
Categories Savory Pies
Time 1h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, beat 1 egg, stir in spaghetti, 2 Tablespoons Parmesan, and butter.
- Spread onto the bottom and up the sides of a greased 9 inch pie plate.
- Spread spinach over top.
- In a bowl, beat remaining egg. Stir in Ricotta and remaining Parmesan.
- Spread over spinach.
- Combine pizza sauce, carrot, mushrooms, oregano, basil, and garlic powder.
- Pour over cheese mixture.
- Bake, uncovered, at 350 degrees for 25 minutes.
- Sprinkle with mozzarella and bake 5 more minutes, until cheese melts.
- Let stand for 5 minutes before slicing.
- Try to have each layer slightly less filled to the edge, so that each layer is visible.
- Cooking time does not include boiling pasta.
Nutrition Facts : Calories 570.6, Fat 13.3, SaturatedFat 6.8, Cholesterol 95.6, Sodium 376.3, Carbohydrate 86.2, Fiber 6.5, Sugar 5, Protein 25.7
PIZZA PIE
Make a deep-dish Chicago-style pizza pie to serve everyone at once. This is a veggie version, but you can add any fillings you prefer
Provided by Tom Kerridge
Categories Dinner
Time 1h30m
Number Of Ingredients 12
Steps:
- To make the dough, combine the flour, yeast and sugar in a large bowl and make a well in the middle. Tip in 1 tsp salt, the oil and 250ml tepid water. Bring the mixture together into a dough using your hands, then tip onto a lightly floured surface and knead for 10 mins until smooth and elastic. Drizzle a bit more oil into the bowl, add the dough, cover with a damp tea towel and leave to rise for 35-40 mins, or until doubled in size. Meanwhile, combine all the ingredients for the sauce in a bowl.
- Heat the oven to 190C/170C fan/gas 5. Lightly oil a 23cm springform cake tin. Tip the dough out onto a floured surface, and knock the air out of it a few times using your hands. Remove a quarter of the dough and set aside, then roll the rest out thinly so it's large enough to line the tin with some overhanging. Press the dough into the base and up the side of the tin.
- Spread half the sauce over the pizza dough base, then sprinkle with half the mozzarella and half each of the olives and basil. Roll the reserved dough out into a circle that's large enough to fit over the first layer of filling, then lay it over the top. Top with the remaining sauce, most of the remaining cheese, and the rest of the olives and basil. Fold the overhanging dough over the filling slightly, then scatter the remaining cheese over the exposed filling in the middle.
- Transfer the tin to a baking tray and bake for 45-50 mins until golden and crisp. Remove from the oven, undo the springform clip and leave to cool for 20 mins before removing from the tin and cutting into wedges to serve.
Nutrition Facts : Calories 390 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.4 milligram of sodium
RIGATONI PIZZA PIE
Make and share this Rigatoni Pizza Pie recipe from Food.com.
Provided by Food.com
Categories Pie
Time 53m
Yield 1 Pie
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Grease a 9-inch springform pan with olive oil and place on a parchment-lined baking sheet.
- In a large pot of salted boiling water, cook pasta until tender but still underdone, about 3-4 minutes less than recommended time on the package. Drain and transfer to a large bowl. Let cool slightly, then toss with 1 tablespoon olive oil and 1 cup parmesan. Set aside.
- Tightly pack pasta into springform pan, standing each piece on end. Spread meat sauce on top of pasta, pushing sauce into pasta holes.
- Top with mozzarella and pepperoni and transfer to oven.
- Bake 20-25 minutes, until pepperoni becomes browned in places and pasta on the edges of pan turn deeply golden and crisp.
- Remove from oven and top with remaining 2 tablespoons parmesan.
- Let rest 10 minutes, run knife around edge of pan to loosen, and unmold. Slice into wedges and serve warm.
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