Ww Core Bubbling Pizza Casserole Food

BUBBLE UP PIZZA CASSEROLE

Steps:

• Pre-heat the oven to 350. Lightly mist a 9x13 baking dish with cooking spray and set aside.
• Bring a large skillet or saute pan over medium heat and add the sausage. Cook sausage, breaking up with a spoon or spatula for a couple minutes and then add the mushrooms. Cook both for an additional 6-8 minutes until the sausage is cooked through in pieces and the mushrooms are softened.
• Stir in the tomato sauce, pizza sauce, pepperoni, olives, seasoning, pepper flakes and biscuit dough pieces until well combined. Transfer the mixture to the prepared baking dish and spread evenly. Bake for 25 minutes. Remove from oven and sprinkle the Mozzarella over the top. Return to the oven for another 15 minutes until hot and bubbly.

BUBBLE UP PIZZA CASSEROLE - WW (WEIGHT WATCHERS) FREESTYLE

Steps:

• Preheat oven to 350 degrees F.
• Add the turkey sausage to a medium size pan. Break it up and cook it all the way through.
• Drain any liquid from the turkey, then add the tomato sauce and all of the seasonings. Heat this until it begins to simmer, then turn off the heat.
• Cut each biscuit into 8 pieces, then add them to the tomato sauce. (You can also add veggies to this mixture.)
• Spray an 8x10 baking dish with no-stick cooking spray, then add the sauce mixture.
• Sprinkle the mozzarella cheese on top, then add the pepperoni.
• Bake for 30 minutes. Enjoy!

WEIGHT WATCHER'S DEEP-DISH PIZZA CASSEROLE

Steps:

• Preheat oven to 425°.
• Cook meat in a nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomatoes, and cook until heated through.
• While meat cooks, coat a 13 x 9 inch baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of the baking dish. Top the pizza crust with meat mixture.
• Bake, uncovered, at 425° for 12 minutes. Top with cheese, and bake 5 minutes or until crust is browned and cheese melts. Cool 5 minutes before serving. Yield: 6 servings. Each serving is 6 Weight Watcher's points.
• Serve with a salad mixed field greens and a fat-free or low-fat vinaigrette.

WW CORE - BUBBLING PIZZA CASSEROLE

Steps:

• Preheat oven to 350.
• In skillet, brown meat over medium heat, stirring to crumble.
• Stir in onion, tomato sauce, basil, garlic, and Italian seasoning.
• Add veggies
• Add quartered biscuit dough to the pan of sauce & meat; stir gently until biscuits are covered with sauce.
• Spray a 9 x 13" casserole dish with cooking spray. Dump the mixture into the dish.
• Bake for 25 minutes.
• Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done.
• Let stand 5 minutes before serving.

MY PIZZA CASSEROLE

Steps:

• Brown hamburger and onion, drain, add the pepperoni and seasonings.
• Cook pasta in salted water, drain, mix with the tomatoes, sauce and meat.
• Stir in cheese.
• Put all in a baking dish and bake for 1/2 hour at 350°F.
• You can sprinkle more cheese on top during baking, if desired. Also, you can add black olives, sliced, sub. Italian sausage for the hamburger, throw in some sliced mushrooms, whatever you like!

WW CORE ZUCCHINI CRUST CHEESE PIZZA

Steps:

• Salt coarsely grated zucchini and let stand 15 minutes.
• Squeeze moisture out of zucchini.
• Combine eggs, cornmeal, 1/2 cup mozzarella cheese, parmesan cheese and basil.
• Add zucchini and mix well.
• Spray nonfat cooking spray on a 9 x 13 baking pan.
• Spread zucchini mixture into baking pan
• Bake 20-25 minutes at 350°F
• Broil 5 minutes to golden brown.
• Remove "crust" from oven.
• Spread tomato sauce on crust.
• Arrange vegetables liberally over crust (can add more core veggies to taste).
• Sprinkle remaining fat free mozzarella over the pizza
• Bake at 350°F for 20-25 minutes.

WW CORE POLENTA CRUST PIZZA

Steps:

• Preheat the oven to 425.
• spray two 8 or 9-inch round cake pans with nonfat cooking spray
• Line the bottoms of each pan with circles of parchment paper.
• To make polenta, put the water, cornmeal, salt, and seasonings into a large microwavable casserole dish or 1-quart measure.
• Cook at full power for 4 minutes.
• Stir well and cook again at high power for 2 more minutes.
• Stir again and cook at high power for another 2 minutes.
• Remove from the microwave, stir in the olive oil, and beat with a spoon until completely smooth.
• Spread the polenta evenly in the bottom of the two pans.
• Place the pans in the oven and bake for 12 minutes.
• While the crust is cooking, prepare your toppings.
• Sauté the vegetables lightly in a non-stick pan until onion begins to soften.
• After 12 minutes, take the crusts out of the oven and invert them onto a large baking sheet, side by side.
• They should fall right out of the pan with the parchment paper stuck to them. Peel away the parchment.
• Spread each crust with pizza sauce (don't use too much or they will be soggy) and top with veggies and vegan sausage.
• Sprinkle with chopped garlic.
• Return to the oven for about 10 minutes, until toppings look done.
• Lift off the baking sheet carefully using a large spatula and your hand--they are not sturdy like regular pizza, so be careful not to let your toppings slide off.
• Cut into fourths and serve.