PIZZAGNA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat broiler.
- Bring a pot of water to a boil, add pasta and salt the water.
- While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.
- Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.
- Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a flameproof baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.
PIZZAGNA
This is a recipe from one of Rachael Ray's 30-minute meal shows on Food Network. It is a cross between two Italian favorites - pizza and lasagna. I made a few changes in the method of cooking. The original recipe calls for it to only be put under a broiler, but I like my pizzagna heated through and through so I bake it first and then put it under the broiler with the cheese for about 10 minutes. Feel free to add your favorite toppings for pizza. It is a really easy meal to put together and tastes great. It is a real family favorite in my house.
Provided by CookingONTheSide
Categories Kid Friendly
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Bring a pot of water to a boil, add pasta and salt the water.
- While the water boils, combine ricotta, Parmiagiano, parsley and pepperoni in a large bowl and reserve.
- Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan.
- When the oil is hot, add the peppers, onions, garlic and mushrooms.
- Saute 6 to 8 minutes until tender and mushrooms are dark.
- Season the vegetables with salt and pepper.
- Stir in tomatoes and reduce heat to low.
- Add a ladle of starchy cooking water to the ricotta just before you drain the pasta.
- Drain pasta. Pour back into pot and toss with ricotta and pepperoni mixture.
- Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce.
- Bake in oven for 30 minutes or until heated through.
- Take out of oven and top with a layer of mozzarella, oregano and red pepper flakes.
- Place under hot broiler and melt cheese until golden and bubbly.
- Remove and serve with crusty bread.
Nutrition Facts : Calories 747.7, Fat 34.2, SaturatedFat 15.7, Cholesterol 90.2, Sodium 995.5, Carbohydrate 73.9, Fiber 5.9, Sugar 4.8, Protein 37.5
PEPPERONI JAM
Steps:
- Place the pepperoni in a medium heavy-bottomed skillet and cook, stirring occasionally, until the fat begins to render and the pepperoni begins to crisp, about 5 minutes. Strain the pepperoni and reserve 2 tablespoons of the rendered fat in the skillet.
- Add the onions to the skillet and sauté, stirring often, over high heat until translucent, about 2 to 3 minutes. Add the cherry peppers, roasted red peppers and pepperoni and cook, stirring occasionally, for about 5 minutes until everything is incorporated.
- Stir in the vinegar, brown sugar and oregano and bring to a boil. Reduce the heat to low and simmer, stirring frequently, until the mixture is dark, caramelized and syrupy, 20 to 30 minutes.
- Cool completely, then transfer to an airtight container and refrigerate for up to 3 weeks. Use as a topping on your favorite grilled cheese or pizza. It's also great on hot dogs and cheese plates.
PEPPERONI PIZZA PASTA
I have MTV's "Teen Mom" to thank for introducing me to the idea of pizza-inspired pasta. As simple as the concept may seem, why had this culinary creation never crossed my mind? My version here is a spin on baked rigatoni, and it's loaded with all of my favorite pizza toppings, including pepperoni, green bell peppers and Italian sausage, so this is not for the faint of heart (or meat). But the real beauty here is that exactly like a pizza, this pasta can be customized to your preferences with any pizza topping imaginable. If you'd put it on a pizza, you can put it in pizza pasta!
Provided by Kelly Senyei
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Drain the pasta and set aside.
- While the pasta cooks, add the olive oil to a large heavy-bottomed pot set over medium-low heat. Once the oil is warm, add the onions, bell peppers and a pinch each of salt and pepper and cook, stirring constantly, until the onions are translucent, about 8 minutes. Add the sausage and cook, breaking apart the sausage with a spatula, until browned and cooked throughout, about 10 minutes.
- Reduce the heat to low, add the tomato sauce then add the cooked pasta and 1/2 cup of the pepperoni to the pot; stir to combine.
- Transfer half of the pasta to a 9-by-13-inch baking dish, top with half of the mozzarella, then top with the remaining pasta, followed by the remaining mozzarella, then the remaining 1/4 cup pepperoni.
- Bake the pasta until the cheese is melted, about 15 minutes. Remove the baked pasta from the oven and serve.
PIZZAGAINA
Pizzagaina is Italian Easter pie. A very traditional savory dish that is a much-anticipated treat for Easter. It can be quite an undertaking to prepare, but I've got a simplified recipe here that the Italian Nonnis may curse me for but tastes great!
Provided by SMZCOZ
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie pans.
- Mix ricotta cheese, mozzarella cheese, and eggs together in a large bowl. Roughly chop the pepperoni, sweet capicola and hot capicola; fold in chopped meats. Spoon half the mixture into each of the 2 prepared pie pans.
- Top each pie with a pie crust, crimping the edges together creating a seal. Brush the top of each pie with egg white.
- Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.
Nutrition Facts : Calories 529.4 calories, Carbohydrate 22.5 g, Cholesterol 82.2 mg, Fat 40.1 g, Fiber 1.6 g, Protein 19.1 g, SaturatedFat 15 g, Sodium 804.1 mg, Sugar 0.4 g
HOMEMADE PEPPERONI PIZZA
A great recipe for Homemade Pepperoni Pizza that can be adapted to accomodate any topping you like.
Provided by pizzarecipesonline
Time 50m
Yield Serves 2
Number Of Ingredients 12
Steps:
- Pizza Base
- Mix salt and yeast together in a jug with the water. Place flour in a bowl, make a well in the centre and add the water mixture along with the oil
- Use a wooden spoon to mix everything to create a wet dough. Put on floured surface and need for 5mins.
- Place in greased bowl and cover with tea towel. Leave at room temperature to rise for 30mins (should double in size).
- Round into pizza base and stab with fork several times.
- Pizza Topping
- Spread tomato puree over the base. Add chopped tomatoes on top then add onion and garlic.
- Sprinkle over cheese and arrange Pepperoni. Season with salt and pepper and sprinkle on basil.
- Cooking
- Place on oiled baking sheets.
- Add topping.
- Cook at 200° for 20mins.
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