Peppy Pizza Pie
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 453.59 g lean ground beef
- 56.69 g pepperoni, Chopped,1/3 C Abt
- 78.78 ml breadcrumbs, Dry
- 1 large egg
- 2.46 ml oregano leaves
- 1.23 ml salt
- 226.79 g can tomato sauce
- 226.79 g mushroom stems and pieces, drained
- 59.14 ml ripe olives, Pitted, Sliced
- 236.59 ml mozzarella cheese, Shredded
directions
- Heat the oven to 400 degrees F.
- Mix the meats, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce.
- Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan.
- Sprinkle the mushrooms and olives in the meat line pan then pour the remaining tomato sauce over the vegetables.
- Bake uncovered for 25 minutes.
- The pepperoni gives a red-flecked appearance to the meat.
- Sprinkle the pie with the shredded cheese and bake an additional 5 minutes.
- Cool for 5 minutes then cut into 6 wedges.
- NOTE: If a 10-inch pie pan is not available, use a 9-inch one but put a pan under it to catch the run off of juices.
- Also you can use an 8 oz can of cut green beans or whole kernel corn in place of the mushrooms if desired.
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Reviews
-
I used ground sausage instead of beef, and I didn't have any olives on hand so I added in some chopped tomatoes. It did taste like pizza, but nobody in my house was too impressed with it. (I'm not giving stars since I changed the main ingredient- that seems fair to me, as my impression could have been different if made as written!) -
This tastes just like pizza! What a great recipe! Thanks so much :) -
Very good recipe, especially for anyone on a low carbohydrate diet. This was pizza with out the crust. I added a step of draining the grease off after 20 min of cooking, and before putting back in the oven I added a layer of pepperoni on top, cooked another 5 min or until pepperoni's started to get crispy, and then added the cheese. Very easy preparation.
Tweaks
-
I used ground sausage instead of beef, and I didn't have any olives on hand so I added in some chopped tomatoes. It did taste like pizza, but nobody in my house was too impressed with it. (I'm not giving stars since I changed the main ingredient- that seems fair to me, as my impression could have been different if made as written!)
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
