Deepdish Crustless Pizza
Crustless Deep Dish Pizza Casserole
Preheat oven to 350 degrees.
Use a lasagna pan or a 9 X 13 pan (deeper pan is better).
Take 2 pounds of ground sirloin, ground chuck, or ground beef (leaner the better) and season to your taste (I use garlic powder, Italian seasoning blend, salt and pepper.). Then, press the meat in the bottom of the pan. Make the thickness as even as possible.
Pour 1 jar of pizza sauce on top of the meat and spread evenly. Sprinkle liberally with parmesan cheese.
Cover this with pepperoni. I do a single layer all the way across and then put the extras wherever I want.
Put a generous amount of shredded mozzarella cheese over the top of this mixture.
Now add the toppings...I do generous (and I do mean generous—no light sprinkling!) layers of mushrooms, black olives, green olives, banana peppers rings, onions (I use the chopped, frozen ones.) and green peppers (Again, I use the chopped, frozen ones.). ANYTHING you want on it.
Pour another jar of pizza sauce on the top of all this as evenly as possible. Sprinkle liberally with shredded mozzarella cheese.
I place my pan on a cookie sheet (just in case there is a spill) cause the pan is usually very, very full!
I bake until I think it is done—usually one hour. (Remember, it is very thick and the hamburger, onions and green peppers are not cooked.) The top cheese should be melted and the liquids bubbly.
When I take it out of the oven, I let it sit for a while—about a half an hour on top of the stove. Lets things cool down and set up a bit too. (Don’t worry; it will still be very warm when it comes time to eat it!)
I cut this into squares and serve. Will be sloppy and messy (no pretty presentation here!) and you will need to eat this with a fork. It will be rather juicy (I like it this way.) and everything will be moist. When you warm it up the next day, it will be less liquid-y and very yummy too.
This makes a very large amount of food. You can adapt this recipe any way you want—in a loaf pan, in mini loaf pans, in smaller casserole dishes, etc. Once you get the concept of the layers (the cheese and sauce layers are very important), you are on your way!!
Preheat oven to 350 degrees.
Use a lasagna pan or a 9 X 13 pan (deeper pan is better).
Take 2 pounds of ground sirloin, ground chuck, or ground beef (leaner the better) and season to your taste (I use garlic powder, Italian seasoning blend, salt and pepper.). Then, press the meat in the bottom of the pan. Make the thickness as even as possible.
Pour 1 jar of pizza sauce on top of the meat and spread evenly. Sprinkle liberally with parmesan cheese.
Cover this with pepperoni. I do a single layer all the way across and then put the extras wherever I want.
Put a generous amount of shredded mozzarella cheese over the top of this mixture.
Now add the toppings...I do generous (and I do mean generous—no light sprinkling!) layers of mushrooms, black olives, green olives, banana peppers rings, onions (I use the chopped, frozen ones.) and green peppers (Again, I use the chopped, frozen ones.). ANYTHING you want on it.
Pour another jar of pizza sauce on the top of all this as evenly as possible. Sprinkle liberally with shredded mozzarella cheese.
I place my pan on a cookie sheet (just in case there is a spill) cause the pan is usually very, very full!
I bake until I think it is done—usually one hour. (Remember, it is very thick and the hamburger, onions and green peppers are not cooked.) The top cheese should be melted and the liquids bubbly.
When I take it out of the oven, I let it sit for a while—about a half an hour on top of the stove. Lets things cool down and set up a bit too. (Don’t worry; it will still be very warm when it comes time to eat it!)
I cut this into squares and serve. Will be sloppy and messy (no pretty presentation here!) and you will need to eat this with a fork. It will be rather juicy (I like it this way.) and everything will be moist. When you warm it up the next day, it will be less liquid-y and very yummy too.
This makes a very large amount of food. You can adapt this recipe any way you want—in a loaf pan, in mini loaf pans, in smaller casserole dishes, etc. Once you get the concept of the layers (the cheese and sauce layers are very important), you are on your way!!
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