Pizzapastapie Recipes

PIZZA PASTA PIE

Steps:

• In a bowl, beat 1 egg, stir in spaghetti, 2 Tablespoons Parmesan, and butter.
• Spread onto the bottom and up the sides of a greased 9 inch pie plate.
• Spread spinach over top.
• In a bowl, beat remaining egg. Stir in Ricotta and remaining Parmesan.
• Spread over spinach.
• Combine pizza sauce, carrot, mushrooms, oregano, basil, and garlic powder.
• Pour over cheese mixture.
• Bake, uncovered, at 350 degrees for 25 minutes.
• Sprinkle with mozzarella and bake 5 more minutes, until cheese melts.
• Let stand for 5 minutes before slicing.
• Try to have each layer slightly less filled to the edge, so that each layer is visible.
• Cooking time does not include boiling pasta.

PIZZA PASTA PIE

Steps:

• In a bowl, beat 1 egg. Stir in the spaghetti, 2 tablespoons Parmesan cheese and butter; mix well. Spread onto the bottom and up the sides of a greased 9-in. pie plate. Spread spinach over top., In a bowl, lightly beat the remaining egg. Stir in cottage cheese and remaining Parmesan. Spread over spinach. Combine pizza sauce, carrot, mushrooms, oregano, basil and garlic powder; pour over cottage cheese mixture., Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

SUNNY'S NUNYA BUSINESS PASTA PIZZA PIE

Steps:

• Preheat the oven to 375 degrees F. Coat the bottom and sides of a 9-by-13-inch baking dish with cooking spray.
• Add just enough pizza sauce to the baking dish to coat the bottom. Begin to layer with half the pasta (uncooked), half of the remaining sauce, half of the mozzarella, half of the Cheddar blend, a pinch of Italian seasoning and some red chile flakes and black pepper. Repeat the layers a second time.
• Press the layers down to level and add 1/2 cup water to the dish along the sides (to not mess up the top). Top with the pepperoni. Sprinkle over some red chile flakes and another pinch of Italian seasoning and black pepper.
• Bake until the edges are bubbling and the pepperoni is beginning to curl on the edges, 50 to 60 minutes. Remove and immediately top with the Pecorino-Romano and hand-ripped basil. Allow to cool about 10 minutes before slicing.

PIZZA PASTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella.
• Bake in preheated oven for 30 minutes, until cheese is melted and golden.

PIZZA POT PIES

Steps:

• 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. 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.

SPAGHETTI PIZZA I

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
• Combine egg, milk, 1/2 cup of the mozzarella cheese, salt, and garlic salt in a large bowl. Stir in cooked spaghetti; mix well.
• Spread mixture into prepared baking dish. Bake in preheated oven for 15 minutes. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
• Spread sauce over spaghetti. Sprinkle with oregano, basil, and the remaining 1 1/2 cups mozzarella. Top with pepperoni, return to oven, and bake until cheese is bubbly and beginning to brown, about 30 minutes more. Let stand 5 minutes before cutting.

PIZZA PASTA BAKE

Steps:

• Pre-heat the oven to 200ºC/400ºF.
• To make the sauce, sweat the onions, garlic and oregano in a few tablespoons of olive oil until soft and translucent.
• Add the tomatoes, basil (I use a medium bunch that I can remove from the sauce once cooked) and seasoning and allow to simmer for 5 minutes until slightly reduced. Adjust seasoning if necessary.
• Slice 3/4 of the pepperoni/salami (reserving a few slices for presentation).
• Add the cooked pasta (and stir in some of the reserved pasta cooking water). Add the sliced salami to the pasta with the sliced basil.
• Transfer half of the pasta to an oven-proof dish, add half of the cheese then the remainder of the pasta and cheese. Top with the rest of the pepperoni/salami and place in the oven to bake for 10 minutes or until the cheese has melted.
• Remove from the oven, top with more basil and serve.

20-MINUTE ONE-PAN PIZZA RECIPE BY TASTY

Steps:

• In a large nonstick pan, combine the warm water, olive oil, flour, sugar, yeast, and salt. Use a spatula to stir the ingredients, then smooth the dough to the edges of the pan.
• Spread the marinara sauce over the dough, all the way to the edges. Sprinkle the mozzarella evenly over the sauce, then top with the pepperoni.
• Place over medium heat, cover, and cook for 10 minutes with the vent covered.
• Uncover the vent and cook for 5 more minutes, until the edges are crispy.
• Slide the pizza out of the pan onto a cutting board and let cool for 5 minutes.
• Sprinkle with basil, then slice and serve.
• Enjoy!

PUFF PASTRY PIZZAS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unroll the pastry, cut into six squares and arrange over two baking trays lined with baking parchment. Use a cutlery knife to score a 1cm border around the edge of each pastry square. Bake for 15 mins, until puffed up but not cooked through.
• While the pastry cooks, make the sauce and prepare your toppings. Mix the tomato purée, tomato ketchup, oregano and 1 tbsp water. Grate the cheese and chop any veg or herbs you want to put on top into small pieces. Set aside.
• Remove the pastry from the oven and squash down the middles with the back of a spoon. Divide the sauce between the pastry squares and spread it out to the puffed-up edges. Sprinkle with the cheese, then add your toppings. Bake for another 5-8 mins and serve.

PASTA PIZZA

Steps:

• Preheat oven to 400°. Cook pasta according to package directions; drain. , In a large cast-iron or other ovenproof skillet, heat 1 teaspoon oil over medium heat. Add mushrooms, green pepper and onion; saute until tender. Remove with a slotted spoon and keep warm. Increase heat to medium-high. In same skillet, heat remaining oil. Spread pasta evenly in skillet to form a crust. Cook until lightly browned, 5-7 minutes., Turn crust onto a large plate. Reduce heat to medium; slide crust back into skillet. Top with pizza sauce, sauteed vegetables and olives; sprinkle with cheese and Italian seasoning. Bake until cheese is melted, 10-12 minutes.

SPAGHETTI PIZZA

Steps:

• Heat oven to 400°F. Grease 15x10x1-inch pan.
• Cook spaghetti in large pot as directed on package. Drain, and quickly rinse spaghetti and pot with cool water.
• In small bowl, beat milk, eggs and salts with whisk. Add to spaghetti, along with 1 cup Cheddar cheese and 1 cup mozzarella cheese; stir to combine. Pour onto pan; spread evenly. Bake 15 minutes.
• Reduce oven temperature to 350°F. Top with Toppings. Bake at 350°F 20 to 25 minutes or until cheese is bubbly. Serve immediately.

HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY

Steps:

• "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
• In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
• Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
• Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
• Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
• Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
• Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
• Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
• Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
• Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
• Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
• Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
• Add any garnish of your preference.
• Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
• Enjoy!

ANTIPASTO PIZZA

Steps:

• Place crust on an ungreased pizza pan. Spread sauce over crust; sprinkle with 1 cup cheese. Top with red peppers, artichokes, salami and ham; sprinkle with remaining cheese., Bake at 450° for 10-12 minutes or until cheese is melted. Sprinkle with basil.

IMPOSSIBLY EASY PIZZA PIE

Steps:

• Heat oven to 400 degrees.
• Spray a 9 inch pie pan with cooking spray.
• Sprinkle onion and parmesan cheese in bottom of pie pan.
• Stir bisquick, milk and eggs til blended.
• Pour into pie pan.
• Bake 20 minutes.
• Spread with pizza sauce and top with remaining ingredients.
• Bake 10 to 15 minutes until cheese is light brown.
• Cool five minutes before serving.

A PLAIN PIZZA PIE

Steps:

• At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
• Drain the tomatoes over a fine-mesh strainer, reserving the liquid for another use. Break up the tomatoes and drain the juices, pressing them with a wooden spoon. The tomatoes should be fairly dry.
• Place the dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, being careful not to press on the dough and weigh it down: the crushed tomatoes first, then the cheese, leaving roughly a 1/2-inch border. Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking and sprinkle the peel with flour.) Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Top with the basil, and season with olive oil, salt, pepper and Parmesan. Serve hot. Makes 1 pizza.

EASY PIZZA PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Brush the slices of aubergine with the olive oil and place on a baking tray with the whole red peppers. Bake for 15-20 mins until the aubergine slices are golden brown and tender and the peppers are charred and blistered. Place the peppers in a plastic bag, seal and leave aside to cool.
• When the peppers are cool, cut in half and remove the blackened skin and seeds. Cut into thick strips. Halve the tomatoes, remove any seeds and juice, then pat dry on kitchen paper. Thinly slice.
• Roll out half the pastry on a lightly floured surface, then use to line a 20cm pie plate. Arrange half the aubergine slices in the pastry case and top with half the peppers. Season between each layer. Arrange half the mozzarella cheese on top, then cover with half the tomato slices.
• Sprinkle over half the black olives, oregano and basil. Repeat these layers, using the remaining ingredients.
• Brush the pastry border with water. Roll out remaining pastry and use to cover the pie, trimming the edges and pinching together to seal. Brush with the milk, place on a baking sheet and bake for 25 mins until crisp and golden.