Vavavoom Biscuit Crust Beef Mushroom Pizza Recipes

ALLIE'S MUSHROOM PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.
• In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
• Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.

BISCUIT PIZZA BAKE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Meanwhile, cut biscuits into quarters; place in a greased 13x9-in. baking dish. Drain beef; sprinkle over biscuits. , Layer with pepperoni, mushrooms, pizza sauce, green pepper and onion. Bake, uncovered, 15 minutes. Sprinkle with cheeses. Bake 15-20 minutes longer or until cheese is melted. Let stand 5-10 minutes before serving.

MUSHROOM PIZZA CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the pizza sauce, mushrooms, olives, Italian seasoning and salt. Drain pasta; stir into beef mixture., Transfer to a greased shallow 2-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 25 minutes or until heated through and cheese is melted.

THIN-CRUST PIZZA WITH ROASTED MUSHROOMS AND SMOKED BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a nonstick baking sheet with foil.
• Place tomatoes and mushrooms on the prepared baking sheet; drizzle with 1 tablespoon balsamic vinegar and sprinkle with salt and pepper.
• Roast in the preheated oven for 20 to 25 minutes, turning halfway through. Remove from the oven and allow to cool to room temperature, about 25 minutes. Leave oven on.
• Meanwhile, heat 1 1/2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add onions, reduce heat to medium, and caramelize until golden brown and soft, turning occasionally, 15 to 20 minutes. Season with salt and pepper and a light drizzle of balsamic vinegar; set aside to cool.
• Cook bacon on a paper towel-lined, microwave-safe plate on high heat at 1 to 2 minutes intervals until almost crisp. Coarsely chop.
• Brush sides of the pizza crust with a thin layer of olive oil and place on a pizza pan. Spread Alfredo sauce evenly in a thin layer around the crust, leaving about 1/2 inch crust showing around the edge. Sprinkle with Fontina cheese. Spoon tomato-mushroom mixture over top, then caramelized onions. Sprinkle bacon and Gorgonzola crumbles over the vegetables.
• Return to the oven and bake until the top is bubbly and starting to turn golden and the edges are golden brown, 15 to 18 minutes.

BISCUIT PIZZA

Steps:

• On ungreased cookie sheet, place biscuits about one inch apart.
• Flatten biscuit with palm of hand, then put on one tablespoon of pizza sauce and sprinkle on cheese.
• Bake according to directions on biscuit can, usually at 450 degrees F for 8 to 10 minutes.
• You can add sliced pepperoni, chopped olives, sliced mushrooms, etc.

WILD MUSHROOM PIZZA WITH GARLIC CONFIT AND BACON

Steps:

• Cook bacon in large skillet over medium heat until golden, about 10 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off drippings from skillet. Add oil and garlic to skillet. Cover and cook over low heat until garlic is golden, stirring occasionally, about 15 minutes. Add mushrooms and bell pepper; cover and cook over high heat until vegetables are tender, stirring often, about 5 minutes. Season with salt and pepper. (Can be made 8 hours ahead; chill bacon and vegetables.)
• Preheat oven to 450°F. Place pizza crust on baking sheet. Sprinkle cheeses, then vegetable mixture and bacon over crust. Bake until cheeses melt, about 15 minutes. Remove from oven. Let stand 2 minutes. Cut into wedges and serve.