Here's one you better be keeping an eye out for portion size. It's good enough to eat two servings, which I did, at a whopping 876 calories and 13 net carbs per serving. That's not dieting, which I'm trying to do, but damn, this is some good stuff. My Number One Fan made this from an amalgamation of several online recipes for crustless pizza, and one without using an egg base as a crust substitute, like this one I posted in 2010 called Deep Dish Quiche Pizza.
The base of the casserole is the ground meat, cheese and the sauce. Everything else is up for grabs, and in fact, you could substitute ground beef for the sausage. You can omit the pepperoni and black olives and put any other traditional toppings in and on the casserole as you please, like bell peppers, red onions, artichokes, etc.
This makes enough for four portions and we used two 7-1/2" x 4-1/2" Pyrex baking dishes that were about 1-1/2" deep. Several recipes I've found on the internet use a cast iron skillet; others use a more traditional 9" x 13" baking dish. Regardless of what kind of pan you use, this still is considered four servings.
Ingredients
1 roll (16 oz) spicy pork sausage (like, Jimmy Dean)
1 medium yellow onion, diced
1 medium portobello mushroom, sliced
5 oz package mini pepperoni (like, Hormel)
25.5 oz jar (about 3 cups) Italian tomato-basil sauce (like, Lucini Rustic Tomato Basil)
8 oz (about 2 cups) Italian blend cheese (like, Kraft Five Italian 5-Cheese)
1 tbsp Italian seasonings
1 4.25-oz can sliced black (ripe) olives
The Recipe
Preheat the oven to 425 degrees.
Saute the sausage and onion together in a large skillet over medium high heat. Drain well.
Make two layers for the casserole thusly: 1/2 of the sausage and onions; 1/2 of the sauce; 1/2 of the mushroom; 1/2 of the pepperoni; 1/2 of the cheese, and sprinkle with half the Italian seasonings. Repeat, then top off the casserole with the black olives, or whatever other toppings you've selected.
Bake 20-25 minutes until the cheese is brown and bubbly.
No comments
Post a Comment