Best Pizza Pie Recipes

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RANCH PIZZA PIE



Ranch Pizza Pie image

Provided by Ree Drummond : Food Network

Time 1h55m

Yield 4 to 6 servings (two 12-inch pies)

Number Of Ingredients 13

4 tablespoons olive oil
2 onions, thinly sliced
2 teaspoons dried oregano
2 cloves garlic, minced
2 medium red bell peppers, finely diced
2 medium yellow bell peppers, finely diced
2 pounds loose breakfast sausage
All-purpose flour, for dusting
Two 17.3-ounce packages frozen puff pastry, thawed
1 large egg (see Cook's Note)
4 cups grated Monterey Jack cheese
48 pepperoni slices
18 slices mozzarella

Steps:

  • Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes.
  • Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes.
  • On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water.
  • Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients.
  • Preheat the oven to 425 degrees F.
  • Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.
  • Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes.

PIZZA RUSTICA (EASTER PIE)



Pizza Rustica (Easter Pie) image

A deep-dish cousin to quiche that's packed with Italian deli meats and cheeses like prosciutto, pepperoni, soppressata, mozzarella and provolone, this rich pie, also called Easter pie, is traditionally made on Good Friday and served on the holiday to celebrate the end of Lent. This version came to The Times from Carlo's Bakery, in Hoboken, N.J., of "Cake Boss" fame, and it is the only savory item the bakery makes. It's typically eaten at room temperature, but the staff at Carlo's enjoys it warm right out of the oven.

Provided by Alex Witchel

Categories     dinner, casseroles, pies and tarts, pizza and calzones, main course

Time 2h30m

Yield One 10-by-15-inch pie

Number Of Ingredients 15

6 cups all-purpose flour, plus more as needed
1/4 teaspoon salt
1 pound chilled salted butter, cut into large pieces
5 large eggs, beaten
12 ounces prosciutto, in 1/4-inch dice
8 ounces boiled ham, in 1/4-inch dice
8 ounces pepperoni, in 1/4-inch dice
8 ounces soppressata, in 1/4-inch dice
8 ounces mozzarella, in 1/4-inch dice
8 ounces provolone, in 1/4-inch dice
2 pounds ricotta
4 ounces grated pecorino Romano
10 large eggs, beaten
1 teaspoon pepper
1 large egg, beaten, for brushing crust

Steps:

  • For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
  • For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.
  • Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
  • Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.

EASTER SAVORY PIE (PIZZA RUSTICA) RECIPE BY TASTY



Easter Savory Pie (Pizza Rustica) Recipe by Tasty image

Here's what you need: warm water, sugar, olive oil, instant yeast, all-purpose flour, salt, large eggs, ricotta cheese, fresh parsley, grated pecorino romano, ham, pepperoni, provolone cheese, salami, prosciutto, bread crumbs, large egg

Provided by Matthew Johnson

Categories     Breakfast

Yield 16 servings

Number Of Ingredients 17

2 cups warm water
1 tablespoon sugar
½ cup olive oil
1 tablespoon instant yeast
5 ½ cups all-purpose flour
1 tablespoon salt
10 large eggs
16 oz ricotta cheese
1 cup fresh parsley, chopped
4 oz grated pecorino romano
8 oz ham, boiled, cubed
8 oz pepperoni, cubed
8 oz provolone cheese, cubed
8 oz salami, hard, cubed
4 oz prosciutto, chopped
1 ½ cups bread crumbs
1 large egg, beaten

Steps:

  • In a large mixing bowl, combine the warm water, sugar, olive oil, and instant yeast.
  • Add the flour and salt, and mix the dough together with a wooden spoon until it forms a ball. Then knead the dough for 1 minute, or until it feels smooth and springy.
  • Cover the dough in the bowl with a kitchen towel or plastic wrap. Let rise in a warm place for 2 hours.
  • Preheat the oven to 350°F (180°C).
  • In a large bowl, add 10 eggs, ricotta, parsley, and Pecorino Romano. Whisk the mixture until smooth.
  • Add the ham, pepperoni, provolone, hard salami, prosciutto, and bread crumbs. Fold in the cubed meats and cheeses. The texture should be thick and slightly wet.
  • Once the dough has doubled in size, dump it onto a floured surface, knead for 2 minutes, and shape it into a ball. Roll the dough out to a rough circle, about ¼-inch (½-cm) thick.
  • With a pizza cutter or knife, cut out a large disc that is 2 inches (5-cm) wider than a 9-inch (23-cm) springform pan or round baking dish. With the rest of the dough, cut thick strips about 9 inches (23-cm) long and 1 inch (2 cm) thick.
  • Transfer the dough disc into the springform pan or baking dish. Gently press the dough against the bottom and sides of the pan, allowing the excess to hang over the sides.
  • Pour the egg, cheese, and meat mixture into the pan. Pack the filling down and smooth the top with a spatula.
  • Weave the strips of dough on top to create a decorative pattern. Trim any excess dough, then fold and crimp the edges. Brush the top with egg wash.
  • Bake the pizza rustica for 2 hours, or until the filling is cooked through and the pizza dough has browned.
  • Let the the pizza rustica cool completely. Remove from the pan. Chill in the refrigerator overnight on a wire rack.
  • Enjoy!

Nutrition Facts : Calories 625 calories, Carbohydrate 44 grams, Fat 34 grams, Fiber 1 gram, Protein 31 grams, Sugar 2 grams

PIZZA POT PIE



Pizza Pot Pie image

Inspired by the famous pizza pot pie served at Chicago Pizza and Oven Grinder Co., we dreamed up a homemade version with the same oozy cheese goodness by using store-bought pizza dough and extra-melty sliced Havarti from the deli case.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 12

8 ounces store-bought pizza dough
2 tablespoons olive oil
3 cloves garlic, roughly chopped
1 green bell pepper, roughly chopped
1 small yellow onion, roughly chopped
1 pound sweet Italian sausage, casings removed
One 24-ounce jar marinara sauce
1/2 teaspoon dried oregano
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
12 ounces sliced Havarti

Steps:

  • Put the pizza dough in a medium bowl and coat well with 1 tablespoon of the oil. Cover with plastic wrap and put in a warm place until doubled in bulk, about 1 hour depending on the dough.
  • Meanwhile, preheat the oven to 400 degrees F. Put the garlic, bell peppers and onions in a food processor and pulse until finely chopped, scraping down the sides of the bowl halfway through.
  • Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes. Add the onion mixture and cook, stirring occasionally, until the moisture has evaporated from the pan and the onions are soft, about 5 minutes. Stir in the marinara sauce, oregano, red pepper flakes, 1/4 cup water, 1/2 teaspoon salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium low and cook, uncovered, stirring often, until thick, about 15 minutes.
  • Brush the sides and lip of a 1-quart (6-inch) ramekin with the butter. Line the bottom and sides with the Havarti. Fill with 1 1/2 cups of the hot marinara-sausage sauce. Reserve the remaining sauce for another use. Gently pull and stretch the pizza dough into a 10-inch circle and place it over the ramekin, leaving a 2-inch overhang all around. Gently press around the edges of the ramekin to lightly seal. Put on a baking sheet and bake until golden brown and the top sounds hollow when you tap it, about 30 minutes.
  • Carefully remove the baking sheet from the oven, transfer the ramekin to a heatproof surface and place a plate on top. Carefully invert the ramekin onto the plate, using a spoon to gently pry the dough from the dish. Serve hot.

PIZZA LOVER'S PIE



Pizza Lover's Pie image

Love pizza? Then you'll love the tasty spin this recipe puts on it. Plus, it's easy to tailor for picky eaters. Carol Gillespie - Chambersburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 10

1/4 pound bulk pork sausage
1/2 cup chopped green pepper
1/4 cup chopped onion
1 loaf (1 pound) frozen bread dough, thawed and halved
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 can (8 ounces) pizza sauce
8 slices pepperoni
1 can (4 ounces) mushroom stems and pieces, drained
1/4 teaspoon dried oregano

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.

Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 743mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

PIZZA POT PIE



Pizza Pot Pie image

A fun new take on deep dish pizza.

Provided by photog_grrl

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 55m

Yield 8

Number Of Ingredients 9

1 pound ground sausage
1 (15 ounce) package pastry for a 9-inch double-crust pie
1 (14 ounce) jar marinara sauce
1 green bell pepper, diced
1 yellow onion, diced
2 cups shredded mozzarella cheese
Italian seasoning, or to taste
garlic powder, or to taste
10 pepperoni slices, or more to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Preheat oven to 350 degrees F (175 degrees C). Press 1 pie crust into the bottom of a 9-inch cake pan.
  • Combine sausage, marinara, green bell pepper, and onion in a bowl. Fill the bottom crust with marinara mixture and top with mozzarella cheese. Cover with the second crust, crimping the edges to seal. Cut an "x" in the top crust to release steam. Sprinkle Italian seasoning and garlic powder over top crust and arrange pepperoni over seasonings.
  • Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.

Nutrition Facts : Calories 532.5 calories, Carbohydrate 33.6 g, Cholesterol 54.2 mg, Fat 35.3 g, Fiber 3.9 g, Protein 19.4 g, SaturatedFat 11.9 g, Sodium 1178.1 mg, Sugar 6.3 g

APPLE PIZZA PIE



Apple Pizza Pie image

At first this recipe sounds a little strange, but give it a try. It's very easy and really delicious!

Provided by Virginia Hubbard

Categories     Desserts     Pies     Apple Pie Recipes

Yield 8

Number Of Ingredients 8

½ cup butter, softened
¼ cup confectioners' sugar
1 cup sifted all-purpose flour
2 (21 ounce) cans apple pie filling
1 cup shredded Cheddar cheese
¾ cup all-purpose flour
½ cup packed brown sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together butter or margarine and confectioners' sugar. Add 1 cup flour and mix gently just until dough comes together. Pat evenly into a 12 inch pizza pan.
  • Bake in preheated oven for 15 minutes. Remove and spread with apple pie filling.
  • In a medium bowl, mix together cheese, 3/4 cup flour, brown sugar, and cinnamon. Sprinkle over apple filling and return pizza to oven for 25 to 30 minutes longer.

Nutrition Facts : Calories 475.6 calories, Carbohydrate 77.4 g, Cholesterol 45.3 mg, Fat 16.6 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 10.3 g, Sodium 239.3 mg, Sugar 17.2 g

CHICAGO PIZZA POT PIE



Chicago Pizza Pot Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h10m

Yield 4 pizzas

Number Of Ingredients 13

One 8- to 10-ounce stick pepperoni, casing removed, cut into small cubes
1 tablespoon olive oil
1 teaspoon dry Italian seasoning
2 cloves garlic, minced
One 28-ounce can crushed tomatoes
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the bowls
24 to 32 deli mozzarella slices (about 2 pounds)
12 to 16 baby bella mushrooms, left whole
1 pound pizza dough (store-bought is great!)
All-purpose flour, for rolling
2 tablespoons unsalted butter, melted
Hot giardiniera, for topping, optional

Steps:

  • Heat a medium pot over medium heat. Add the pepperoni and oil and saute until the fat renders out and the pepperoni is slightly caramelized, about 10 minutes. Add the Italian seasoning and garlic and saute until fragrant, about 10 seconds. Add the crushed tomatoes and salt and pepper to taste; stir and simmer for about 15 minutes. Let cool completely.
  • Preheat the oven to 400 degrees F with a rack in a lower position.
  • Spray the insides of four ovenproof bowls or crocks with plenty of cooking spray. Shingle 6 to 8 slices cheese inside each bowl so the bottoms touch. This creates the coveted cheese bowl effect. Place 3 to 4 mushrooms on top of the cheese. Then ladle about 1/2 cup COOLED pepperoni sauce over the mushrooms.
  • Split the dough into 4 equal portions and roll each portion out on a lightly floured surface into 6- to 8-inch rounds. (You will want a 1-inch overhang over the side of the bowl.)
  • Drape a round of dough on top of each bowl. Spray your fingertips with cooking spray and slide them around the outside edges of the bowls so that the pizzas will slide out easily after baking. Gently pull down and press the dough around the edges to create a seal. (There's no need to vent or dock it.) Place the bowls on a sheet pan.
  • Bake until the crust is just SLIGHTLY golden, about 15 minutes. Let cool 5 minutes, then brush the tops with melted butter to make that crust shiny! Very gently and carefully turn over a bowl into an individual bowl or plate. Take the handle end of your fork and swipe around the inside of the crust rim to help loosen and separate it from the bowl. Lift the bowl away and witness the miracle of this cheesy behemoth. Top with some giardiniera, if you like. Repeat with the remaining pot pies.

APPLE OR CHERRY PIE DESSERT PIZZA



Apple or Cherry Pie Dessert Pizza image

I love Apple, Cherry or Peach Dessert Pizza and it's so easy to make! My husband prefers cherry over apple so it's always a toss up or we do half and half. Buying store bought pizza is a convenient and fast way than making your own dough. Picture courtesy of toupie.org.

Provided by Annamaria Settanni McDonald

Categories     Other Desserts

Time 45m

Number Of Ingredients 10

1 1 fresh pizza dough to make 1 round pizza
1-2 can(s) apple, cherry or peach pie filling (use enough of the filling to cover whole pizza)
TOPPING
1 c flour
1/2 c brown sugar
1 stick cold butter
ICING DRIZZLE
1 c powdered sugar
2 Tbsp milk or cream
1 tsp pure vanilla extract

Steps:

  • 1. Place pizza crust on parchment lined pizza pan and preheat oven to 350.
  • 2. Spread pie filling over entire pizza crust.
  • 3. Mix all topping ingredients together with a pastry cutter until course crumbs form. Sprinkle over pie filling on pizza dough.
  • 4. Bake in oven for about 25 minutes until pizza is golden brown.
  • 5. Mix ingredients for icing and drizzle over cooled pizza. Enjoy!

ITALIAN EASTER PIE (PIZZA CHENA)



Italian Easter Pie (Pizza Chena) image

An Italian recipe that's made with love and takes a little longer to prepare, but the end result is worth every minute. The outcome is a beautiful and delicious Pizza Chena. This looks intimidating but it's not hard to make. We opted to make the traditional dough when testing. It's similar in texture and taste to pizza dough and...

Provided by Joanne Bellezza-Loughlin

Categories     Other Side Dishes

Time 3h15m

Number Of Ingredients 20

DOUGH
ok, I cannot tell a lie...I used Pillsbury ready pie crust to save time. But by all means feel free to make your own.
1 packet of active dry yeast
1 Tbsp sugar
1 tsp salt
2 c warm water
5-6 c all-purpose flour
2 Tbsp olive oil
FILLING
1/2 lb sweet Italian sausage (or hot if you prefer) removed from the casing
3 eggs, beaten
2 eggs, hard-boiled and chopped
1 lb ricotta cheese
1/3 lb fresh mozzarella, cut into bite size pieces
1/4 c grated Parmesan or Romano cheese
1/4 lb prosciutto (or American ham if you prefer), sliced and cut into 1 inch pieces
1/4 lb genoa salami, sliced and cut into 1 inch pieces
1/4 lb pepperoni, sliced and cut into 1 inch pieces
parsley flakes and pepper, to taste (you can add a little salt, to taste but remember the meats are salty so don't add too much salt)
1 egg yolk for egg wash

Steps:

  • 1. For the dough... In a large bowl, dissolve in two cups of water, yeast, sugar, and salt and gently blend.
  • 2. After the yeast has dissolved, add 5 cups of flour and 2 Tbsp olive oil. Blend with a spoon until the dough starts to form.
  • 3. Transfer dough to a floured surface and knead for about 5 to 10 minutes. (Add additional flour if the dough is too sticky.)
  • 4. Place dough in a large bowl and coat with a little olive oil. Cover and let rise for 2 hours.
  • 5. While the dough is rising, start to prep your ingredients by cutting meats and grating cheese. Brown the sausage breaking it up into small pieces with a wooden spoon.
  • 6. In a large bowl, add the three beaten eggs, ricotta, mozzarella, Parmesan, chopped eggs, meats, and seasonings. Mix well and set aside.
  • 7. After the dough has risen, punch it down and divide it into two pieces.
  • 8. Roll out one piece of the dough.
  • 9. Place the rolled out dough in a 10-inch springform pan sprayed with Pam. The dough should hang about an inch over the sides.
  • 10. Pour the filling into the pastry crust - mine filled to about an inch from the top.
  • 11. Roll the second piece of the dough and place the round crust on top of the filling. Cutaway any excess dough.
  • 12. Crimp around the edges - I used a fork. Cut two strips of leftover dough to make a cross. Place the dough cross on top of the Pizza Chena. Cut slits in dough to vent.
  • 13. Beat the egg yolk and brush on top of the Pizza Chena.
  • 14. Bake at 350 degrees for 60 - 75 minutes.
  • 15. Bake until golden brown and let cool. NOTE: Pizza Chena is best when made a day or two ahead of time. Let it cool and then store in the fridge. Bring to room temp before serving!

IMPOSSIBLY EASY PIZZA PIE



Impossibly Easy Pizza Pie image

All the pizza flavors and toppings you love baked into a quick and easy pizza -- in a pie!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 9

1 medium onion, chopped (1/2 cup)
1/3 cup grated Parmesan cheese
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs
1 can (8 ounces) pizza sauce
1/2 package (3 1/2-ounce size) sliced pepperoni
1/4 cup chopped green bell pepper
3/4 cup shredded mozzarella cheese

Steps:

  • Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle onion and Parmesan cheese in pie plate.
  • Stir Bisquick, milk and eggs until blended. Pour into pie plate. Bake 20 minutes. Spread with pizza sauce; top with remaining ingredients.
  • Bake 10 to 15 minutes or until cheese is light brown. Cool 5 minutes.

Nutrition Facts : Calories 235, Carbohydrate 18 g, Cholesterol 90 mg, Fiber 1 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 720 mg

IMPOSSIBLY EASY PIZZA PIE



Impossibly Easy Pizza Pie image

This came from Betty Crocker's Website. It is rather like a pizza quiche pie. You can add whatever toppings you like along with the peppers. It's quick, easy and tasty!

Provided by Junebug

Categories     < 60 Mins

Time 55m

Yield 1 pie

Number Of Ingredients 9

1 medium onion, chopped (1/2 cup)
1/3 cup parmesan cheese, grated
1/2 cup Bisquick
1 cup milk
2 eggs
8 ounces pizza sauce
1/4 cup chopped green pepper
1/4 cup chopped red pepper
3/4-1 cup mozzarella cheese, grated

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.

CARAMEL APPLE PIE COOKIE PIZZA



Caramel Apple Pie Cookie Pizza image

Caramel and apples top a sugar cookie crust for an easy treat to have anytime.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 12

Number Of Ingredients 7

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 16-oz container)
1/4 cup caramel topping
1 can (21 oz) more fruit apple pie filling, coarsely chopped (about 2 1/3 cups)
1/4 cup chopped pecans
2 tablespoons caramel topping

Steps:

  • Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray.
  • In medium bowl, stir cookie mix, butter and egg until soft dough forms. Press dough evenly in pan.
  • Bake 15 to 20 minutes or until edges are golden brown. Cool completely in pan on cooling rack, about 1 hour.
  • In small bowl, mix frosting and 1/4 cup caramel topping. Spread frosting mixture over crust, leaving 1/2-inch border. Spread apple pie filling on top of frosting. Sprinkle with pecans, and drizzle with 2 tablespoons caramel topping. Cut into wedges to serve. Cover and refrigerate any remaining cookie pizza.

Nutrition Facts : Calories 430, Carbohydrate 71 g, Cholesterol 35 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 50 g, TransFat 0 g

EASY AS PIE 10-MINUTE NO-RISE THIN-CRUST PIZZA DOUGH



Easy As Pie 10-Minute No-Rise Thin-Crust Pizza Dough image

This came from one of the volumes in my e-cookbook collection-- it's meant to yield one 12" pizza but I get about two 8" or 9" individual pizzas with it. You can bake the raw dough with sauce and cheese on it but I prefer to bake ahead and freeze the crusts so I can just thaw it out then put sauce and toppings on. According to the instructions, you can use regular all-purpose flour if you don't have bread flour. (1 3/4 cups AP flour + 5 1/4 teaspoons vital wheat gluten = 1 3/4 cups bread flour)

Provided by the80srule

Categories     Low Cholesterol

Time 20m

Yield 2 9" crusts, 2 serving(s)

Number Of Ingredients 6

3/4 cup warm water
1/4 teaspoon honey (or sugar)
2 1/4 teaspoons active dry yeast
1 3/4 cups bread flour
1 teaspoon olive oil
1/2 teaspoon salt

Steps:

  • Proof the yeast in the warm water with the honey or sugar for 8-10 minutes or until foamy.
  • Add the remaining ingredients together and knead well, about 2-5 minutes.
  • If the dough seems a little sticky, dust your hands with some flour and knead again.
  • Grease a pizza pan or pie pan with cooking spray, and place the dough into it-- entire thing if a 12" pie, or half for an 8" or 9" pan.
  • I prefer to bake these crusts ahead of time-- but if you want to eat it now, you can put the sauce, cheese, toppings, etc. on it and use the same baking instructions.
  • Bake at 500F for 8-12 minutes or until the edges are nice and brown.

EASY HAMBURGER PIZZA PIE



Easy Hamburger Pizza Pie image

I found this recipe about 55 years ago on a Pillsbury Crescent Roll tube. I embellished it a bit and this is what I came up with. The picture to the left is extra thick because I used a smaller baking dish.

Provided by Cathy Smith

Categories     Burgers

Time 30m

Number Of Ingredients 7

1 1/2-2 lb hamburger
1 large onion diced
2 small cans tomato paste w/basil & garlic
1 tube(s) pizza crust
1 pkg pepperoni
1 small can mushrooms, drained
2 c mozzarella cheese

Steps:

  • 1. Preheat oven at 375. Unroll pizza dough. Spray a 9x13 glass dish. Line dish with pizza dough in bottom and up sides. Place filled pan in oven for 5 minutes.
  • 2. Brown hamburger and onions together in skillet. Drain. Then add drained mushrooms and two cans of tomato paste. Mix well and heat through until hot.
  • 3. Spoon half of hamburger mixture in pizza dough. Cover with pepperoni then 1/2 mozzarella cheese. Repeat.
  • 4. Place in oven and bake for 10 to 15 minutes until golden brown. Cut into 4 or 6 pieces and enjoy.
  • 5. You can substitute whatever you like in a pizza for the mushrooms, pepperoni, etc. My husband loves this recipe.

SPAGHETTI PIZZA PIE



Spaghetti Pizza Pie image

It is a wonderful treat, instead of the plain old spaghetti....it tastes fantastic, it was gobbled up at my house.

Provided by crazycookinmama

Categories     Spaghetti

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

8 ounces spaghetti, cooked,drained
1/2 cup grated parmesan cheese
1 egg, lightly beaten
1 lb ground beef, cooked,drained
2 cups spaghetti sauce
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Toss cooked spaghetti, parmesan cheese and egg.
  • Place in 9-inch pie plate.
  • Press along bottom and sides to form crust.
  • Mix cooked meat and spaghetti sauce.
  • Spread meat mixture over spaghetti crust.
  • Sprinkle with mozzarella cheese.
  • Bake at 350° for 30 minutes or until thoroughly heated.
  • Let stand 5 minutes before cutting into wedges.

RIDICULOUSLY EASY CHICAGO-STYLE PIZZA PIE



Ridiculously Easy Chicago-Style Pizza Pie image

Chicago-style pizza is great, but it can be a pain to make and way too expensive to buy from a restaurant... so I came up with this easy-to-make recipe. The best Chicago pizzas usually feature cornbread crusts, but the pie crusts make a surprisingly tasty substitute! I use this recipe by Dan-Amer #1 for the sausage (http://www.food.com/recipe/homemade-bulk-italian-sausage-chicago-style-329000), but store-bought sausage should work just as well.

Provided by rpgaymer

Categories     One Dish Meal

Time 50m

Yield 1 pizza pie, 4 serving(s)

Number Of Ingredients 9

1 (9 inch) frozen pie crusts, thawed
1 lb Italian sausage, sliced or crumbled
1 small onion, sliced
4 ounces mushrooms, sliced
1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded
1 (15 ounce) can pizza sauce
1/2 teaspoon italian seasoning (optional)
2 teaspoons parmesan cheese, grated (optional)

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.

Nutrition Facts : Calories 769.7, Fat 51.6, SaturatedFat 19.8, Cholesterol 95.5, Sodium 2016.8, Carbohydrate 38.5, Fiber 3.9, Sugar 4.5, Protein 36.4

SAUSAGE AND PEPPERONI PIZZA "PIE"



Sausage and Pepperoni Pizza

Provided by Ann Ferguson Ward

Categories     Cheese     Pork     Bake     Kid-Friendly     Sausage     Summer     Bon Appétit     West Virginia     Small Plates

Yield Serves 6

Number Of Ingredients 8

1 pound Italian sausage
1 15-ounce package refrigerated ready pie crusts
1 teaspoon all purpose flour
1 8-ounce package sliced mozzarella
2 cups purchased spaghetti sauce
1 cup shredded Monterey Jack cheese (about 4 ounces)
3 ounces thinly sliced pepperoni
1/2 cup pimiento-stuffed olives, sliced

Steps:

  • Preheat oven to 425°F. Fry sausage in heavy medium skillet over medium heat until cooked through, turning occasionally, Drain. Dice sausage.
  • Dust 1 side of 1 crust with 1 teaspoon flour. Gently transfer crust to 9-inch-diameter pie pan, floured side down. Press into pan. Arrange half of mozzarella over bottom of crust. Spread 1/2 cup spaghetti sauce over mozzarella. Sprinkle half of Jack cheese atop sauce. Drizzle 1/2 cup spaghetti sauce over cheese. Top with half of pepperoni and half of sausage. Repeat layering with remaining mozzarella, 1/2 cup spaghetti sauce, remaining Jack cheese, pepperoni and sausage. Sprinkle with olives and drizzle with remaining 1/2 cup spaghetti sauce. Top with remaining pie crust. Pinch edges of crust together to seal. Crimp edges to make decorative border. Bake until golden brown, about 40 minutes. Let pie stand 30 minutes before serving.

SPAGHETTI PIZZA PIE



Spaghetti Pizza Pie image

No need to choose between spaghetti and pizza when you've got this recipe. It combines the two favorites into one great dish!

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield Makes 6 servings.

Number Of Ingredients 6

1/2 lb. spaghetti, cooked, drained
1/3 cup KRAFT Grated Parmesan Cheese, divided
1 egg, beaten
1 lb. lean ground beef, cooked, drained
2 cups CLASSICO Tomato and Basil Pasta Sauce
1-1/2 cups KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 350°F.
  • Toss spaghetti with half the Parmesan and egg; press onto bottom and up side of 9-inch pie plate to form crust.
  • Mix meat and pasta sauce; spread onto crust. Top with mozzarella and remaining Parmesan.
  • Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.

Nutrition Facts : Calories 430, Fat 17 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

PIZZA RUSTICA (A SICILIAN SAUSAGE AND PROSCIUTTO PIE)



Pizza Rustica (A Sicilian Sausage and Prosciutto Pie) image

My grandma Puglia would make this as an appetizer for Easter and Christmas. It can be a meal in itself with a tossed green salad. Enjoy!

Provided by myjo

Categories     Appetizers and Snacks     Pastries

Time 10h30m

Yield 16

Number Of Ingredients 11

2 pounds ricotta cheese
2 pounds bulk Italian sausage
5 large eggs, beaten
1 pound shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tablespoon finely chopped parsley
¼ pound prosciutto, chopped
freshly cracked black pepper to taste
2 pounds prepared pizza dough
1 egg
2 tablespoons water

Steps:

  • Place a piece of cheesecloth into a strainer, and place the ricotta cheese into the cheesecloth. Set a bowl underneath the strainer to catch drips, and refrigerate 8 hours, or overnight, to allow moisture to drip from ricotta.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place sausage into a large skillet over medium heat, and cook and stir until browned and crumbly, about 10 minutes. Drain excess grease, and allow sausage to cool.
  • Place the drained ricotta cheese into a large bowl, and stir in 5 beaten eggs and mozzarella cheese until well mixed. Mix in the cooked sausage, Parmesan cheese, parsley, prosciutto, and black pepper until thoroughly combined.
  • Divide the pizza dough into fourths, and roll out 2 of the pieces into 12-inch circles. Fit the circles into 2 10-inch pie plates, leaving 1 inch of dough hanging over the edge. Divide the filling between the 2 pies. Roll out 2 top crusts, place onto the pies, and fold the edges of the bottom crusts over the edges of the top crusts to seal. Crimp and flute the edges of the pie crusts.
  • Beat 1 egg with water in a small bowl, and brush the egg wash over the tops and edges of both pies. Cut several slits into the top crusts to vent steam.
  • Bake pies in the preheated oven for 15 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake until the crust is browned and the filling is hot, 45 to 50 more minutes. Serve at room temperature.

Nutrition Facts : Calories 493 calories, Carbohydrate 32.5 g, Cholesterol 135.1 mg, Fat 26.2 g, Fiber 0.8 g, Protein 30 g, SaturatedFat 11.1 g, Sodium 1279.9 mg, Sugar 4 g

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