Stove Top Stuffing Pizza Recipes

STOVE TOP STUFFING PIZZA

Steps:

• Preheat oven to 400F and grease 8" round baking pan.
• Make stuffing as directed on the package. Let stand for 5 minutes, fluff with a fork, add an egg and mix thoroughly.
• Press into bottom and up sides of pan and top with sauce, toppings and cheese. Bake for 15 minutes and let cool for 5 minutes before cutting into six slices to serve.

COPYCAT STOVE TOP STUFFING MIX

Steps:

• Preheat oven to 350 degrees.
• Bake bread 8 to 10 minutes, cool.
• Dump all ingredients in a large bowl (that has a cover!) shake well to blend.
• To Use: Combine 2 cups stuffing mix, 1/2 cup boiling water, 2 tablespoons melted butter in a saucepan.

CHICAGO STYLE STUFFED PIZZA

Steps:

• To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
• Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
• Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
• Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
• Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.

STOVE TOP SKILLET PIZZA

Steps:

• Spary a 12 inch stove top skillet with cooking spray.
• Prepare pizza crust according to package directions.
• Press dough in skillet making sure dough goes up about a 1/2 inch up the sides of the pan.
• Put pizza sauce on dough.
• Put pepperoni, green pepper, and olives over sauce.
• Top with cheese.
• Cover and cook over medium heat for about 15 minutes or until crust is brown on bottom and cheese is melted.
• Slide onto cutting board, cut and serve.

STOVETOP STUFFING

Steps:

• Add dry bread cubes to a large mixing bowl and set aside.
• Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt, and sauté until the onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
• Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until the bread is evenly saturated.
• Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
• Add black pepper, cayenne, parsley, rosemary, and beaten egg to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
• Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add the stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time. Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
• Transfer to a casserole dish or serving plate.