Crustless Pizza Pie Recipes

CRUSTLESS PIZZA

Steps:

• Preheat the oven to 400 degrees F. In a small bowl, beat the egg with the flour, salt, to taste, and milk to make a smooth batter.
• Butter a round ovenproof pie dish, then stir half the grated cheese into the batter, before pouring it into the dish.
• Bake for 30 minutes. Take the dish out of the oven, sprinkle with the remaining cheese, and add the chorizo or pepperoni, if using, - or anything else - now, too. Return the dish to the oven and cook for another 2 or 3 minutes to make sure it's heated through.
• Once the cheese on top is melted and looks burnished fold on the crustless pizza, take it out of the oven and serve, cut into slices. A green or tomato salad on the side would not be a bad idea...
• Leftover Note:
• Leftovers can be reheated the next day in a hot oven for 8 to10 minutes, but sadly they won't be as nice as the first time around.

CRUSTLESS PIZZA

Steps:

• In a cast-iron or oven proof skillet, brown and crumble the ground sausage or pork until cooked through. (About 5-6 minutes)
• Once the ground sausage is cooked through, stir in Italian seasonings, garlic powder, salt and marinara sauce.
• Push the ground sausage off to the sides of the skillet and add bell pepper or any vegetable that needs to be cooked into the center. Cook until softened, then stir into the rest of the ground meat. Remove from heat.
• Sprinkle most of the shredded cheese blend on top of the ground sausage layer evening. Top with pepperoni slices or other toppings. Then sprinkle remaining cheese layer on top.
• Place skillet in the oven under the broiler on high for 2-3 minutes or until the cheese is melted and bubbly.

PIZZA POT PIES

Steps:

• Special equipment: 6 (10-ounce) ramekins
• For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
• Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

SUPREME PIZZA PIE POCKETS

Steps:

• Heat oven to 425°F. In 10-inch nonstick skillet, heat oil over medium heat. Add sausage; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to small bowl.
• Add bell pepper, onion and mushrooms to drippings in skillet; cook 3 to 5 minutes, stirring frequently, until softened and browned. Stir in garlic and pepper flakes; remove from heat. Stir in sauce and sausage.
• Unroll crusts on work surface. Cut each crust into 4 wedge-shaped pieces, making 8 wedges.
• Spread 2 rounded tablespoons sausage mixture on half of each crust wedge in triangle shape, leaving 1/2-inch border. Sprinkle 2 tablespoons mozzarella cheese over filling in each pocket. Fold unfilled sides of wedges over filling. With fork, press edges to seal. Carefully transfer to large ungreased cookie sheet. Brush with melted butter. Sprinkle with grated Parmesan cheese and Italian seasoning.
• Bake 13 to 15 minutes or until crust is golden brown.

CRUSTLESS PIZZA

Steps:

• In an 11- or 12-inch skillet, preferably the nonstick kind, spread the shredded cheese evenly over the bottom. Turn heat to medium.
• As the cheese melts, sprinkle the seasonings on top and arrange the bits of meat and tomatoes according to personal preference.
• Fry the cheese until the edges become crisp and brown. Meanwhile, fill the kitchen sink with about 1 inch of cold water.
• When the cheese is done (edges slightly crisp, but the center not yet brown on top), remove the pan from the heat, and set it in the sink to cool the bottom quickly. After 30 to 45 seconds, take a fork and lift the cheese ''pie'' out of the skillet, transferring it to a cutting board. With a chef's knife or pizza cutter, cut it into small wedges and serve.

UPSIDE-DOWN PIZZA POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray the insides of 4 ramekins.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add onion, green bell pepper, and mushrooms; cook and stir until vegetables are softened, 2 to 3 minutes. Pour in pizza sauce and simmer until flavors have blended, 5 to 10 minutes. Stir 1/4 cup mozzarella cheese into sausage mixture.
• Spoon 1/4 the sausage mixture into each prepared ramekin; top each with 1/4 the remaining mozzarella cheese.
• Roll out the crescent roll dough; cut the dough into 4 equal pieces. Cover each ramekin with 1/4 the crescent roll dough, wrapping the dough around the edges to seal in the fillings. Arrange the pot pies on a baking sheet.
• Bake in the preheated oven until dough is light golden brown, 10 to 12 minutes. Allow to cool for 10 minutes before serving.

PIZZA LOVER'S PIE

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, green pepper and onion over medium heat until sausage is no longer pink, breaking it into crumbles; drain. Set aside., Roll half the dough into a 12-in. circle. Transfer to a greased 9-in. deep dish pie plate. Layer with half each of the following: mozzarella, Parmesan and pizza sauce. Top with the sausage mixture, pepperoni, mushrooms and 1/8 teaspoon oregano. , Roll out remaining dough to fit top of pie. Place over filling; seal edges. Layer with remaining pizza sauce, cheeses and oregano. Bake until golden brown, 18-22 minutes.

RIDICULOUSLY EASY CHICAGO-STYLE PIZZA PIE

Steps:

• Preheat oven to 400°F.
• Bake the pie crust according to your package's directions. I usually prick the bottom and sides of the crust all over with a fork and bake it for 10 minutes, or until it becomes slightly golden. Remove, and set aside.
• Brown the sausage for about 5 minutes in a large pan over medium-high heat. Add the onion and mushrooms and cook for a further 5 minutes, or until the sausage is cooked and the onions are soft and translucent. Drain of any excess fat. (You can add salt & pepper at this point depending on how salty/spicy your sausage is- I usually don't).
• Sprinkle the mozzarella and parmesan on the bottom of your pie crust. Top the cheese with the sausage mixture, and spread it out evenly. Next, spread the pizza sauce over the top, making sure the filling is completely covered. Finally, you can sprinkle the Italian seasoning and grated cheese on top, if you wish.
• Bake for 30 minutes. Let cool for at least 5 minutes before serving.

TEBOW FAMILY PIZZA PIE

Steps:

• In a large skillet, cook and stir beef and pepper over medium heat until meat is no longer pink; drain. Stir in the sauce mix, tomato paste and water; bring to a boil. Reduce heat; simmer for 7-10 minutes or until thickened, stirring occasionally. , Separate biscuits; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate to form a crust. Sprinkle with 1/4 cup Parmesan cheese; fill with meat mixture., Sprinkle mozzarella cheese and remaining Parmesan cheese over top. Bake at 400° for 15-18 minutes or until crust is golden brown and cheese is melted.

CRUSTLESS PIZZA PIE

Steps:

• Preheat oven to 400 degrees F.
• Mix uncooked beef, bread crumbs, oregano, salt and egg.
• Press mixture evenly against bottom and side of ungreased 9 inch pie plate. Spread mushrooms, bell pepper, pepperoni and olives and then a thin layer of cheese on top of beef mixture. Repeat the layer without the cheese. This should fill up the pie.
• Pour tomato sauce over toppings.
• Bake uncovered for 25 minutes and the beef is no longer pink in center and the juice is clear.
• Carefully drain the juices.
• Sprinkle with cheese bake until the cheese is light brown.
• Let stand 5 minutes.