Best Peggys Pizza Casserole Recipes

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

Jim Lahey's No-Knead Pizza Margherita image

This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.

Provided by blucoat

Categories Lunch/Snacks

Time 36m

Yield 3-4 10-inch pizzas

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour or 3 cups bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/4 cups water
1 vine-ripened tomatoes (about 5 oz.) or 1 heirloom tomato (about 5 oz.)
1 pinch salt
1/4 teaspoon extra virgin olive oil
5 tablespoons tomato sauce
2 ounces buffalo mozzarella (about 1/4 ball)
basil leaves
1 tablespoon extra virgin olive oil
salt

Steps:

To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9

PEGGY'S PIZZA CASSEROLE

Peggy's Pizza Casserole image

This is an absolutely gorgeous plate. I served a beautiful Italian salad with a cheesy garlic bread to compliment it. The Rotel tomatoes set this recipe apart and add just a bit of spicy heat. This is a meal in itself and a snap to make. I can't wait to serve this wonderful dish to company. Oh, and plan on going back for 2nds!

Provided by jamie Beecham

Categories Beef

Time 50m

Number Of Ingredients 15

Ingredients

16oz. box elbow macaroni or sea shells
1 lb ground beef
2 jar(s) (16-oz.size) pizza sauce or make a large pot of homemade pizza sauce
4 Tbsp olive oil, extra virgin
2 clove garlic chopped
1 medium bell pepper diced
1 medium onion diced
1 pkg mushroom pieces
1 can(s) 4.25 sliced black olives
1 Tbsp Italian seasoning
1 pkg pepperioni sliced
12 oz package of shredded mozzarella cheese
1 c water
1 Tbsp oregano, dried
1 can(s) 10 oz. rotel diced tomatoes and chilies this is optional add only if you like spicy

Steps:

1. Prepare the pasta as directed remembering to salt the water while boiling macaroni. Drain and set aside in a large mixing bowl
2. In a large deep skillet brown the ground beef drain and set aside.
3. In the same skillet over medium heat put in the olive oil and lightly saute the garlic, onion, and bell pepper until a little tender.
4. Add the sauce, ground beef, Italian seasoning, and the water. Stir together and let simmer about 5 min.
5. Pour over macaroni add the mushrooms and black olives. Stir all ingredients together pour in a 9x13 deep dish pan.
6. Cover the top of casserole with the shredded cheese then layer the pepperoni across the top.
7. Bake in a 350 degree oven for about 20 minutes or until the cheese is bubbling. Pepperoni and cheese should look like a pizza when ready.
8. NOTE: I HAVE FOUND WHEN GIVING DIRECTIONS AND INGREDIENTS TO A RECIPE, IT IS HARD TO MAKE LIKE MINE SINCE I DO EXPERIMENT AS I COOK. IMPORTANT NOTE FOR THIS RECIPE: MAKE SURE WHEN YOU HAVE MIXED ALL YOUR INGREIDENTS LISTED IN THE LIST ABOVE THAT YOU HAVE ENOUGH OF THE SAUCE FOR YOUR TYPE OF PASTA AND IF IT IS DRY OR NOT. YOU SHOULD HAVE A LITTLE SWIMMING IN THE DISH OF PASTA WHEN YOU PUT IT TOGETHER. YOU WILL NEED TO HAVE EXTRA TO ADD TO YOUR PASTA MIXTURE. DIFFERENT TYPES OF PASTA GRAB YOUR SAUCE MORE THAN OTHERS SO YOU REALLY NEED TO BE PREPARED FOR THIS TO HAPPEN.