A pizza casserole with a crusty, cheesy topping of dough that “bubbles up” above the filling as it bakes.
Underneath the mozzarella-topped crust is a mixture of sausage or ground beef, bell peppers, onion, garlic, fresh tomatoes and spicy tomato sauce. Plus more stringy mozzarella cheese.
The dough for the crust is a lot easier to make than a true pizza crust. It’s a simple egg and flour batter that is poured on top of the filling. It’s soft and doughy in the middle and crispy around the edges and top just like a real pizza pie.
The filling is extremely versatile making it easy to add in your favorite pizza toppings.
While it won’t replace a regular pizza in my heart it is a nice change of pace and a unique twist on pizza with all those familiar flavors that I love present.
A pizza casserole with a crusty, cheesy topping of dough that “bubbles up” above the filling as it bakes.
Ingredients
Instructions
- Preheat oven to 425 degrees F. In a large skillet cook sausage or ground beef over medium heat until brown; remove from pan and drain off all but a tablespoon or so of fat.
- Add onion and peppers cook about 5 minutes; add garlic; cook until fragrant; add tomatoes, oregano and thyme; season well with salt and pepper. Cook 3-4 minutes longer.
- If using link sausage slice into bite size pieces and set aside a few for the top (unless using pepperoni). Add sausage (or beef) back to the pan along with the tomato sauce. Bring to a simmer and cook 10 minutes. Taste and season as needed.
- Meanwhile in a large mixing bowl beat milk, eggs and oil together on medium speed for about 1 minute. Add flour and salt; beat for 2 more minutes.
- Grease a 9x13 baking pan, add the sausage mixture and spread out in an even layer. Sprinkle 1 cup of mozzarella over top. Pour the batter carefully all over the top to reach about a 1/2 inch from the top, discard any excess batter. Sprinkle with remaining cup of cheese and dot the top with pepperoni or the sausage slices set aside earlier.
- Bake, uncovered, with a thin sheet pan one rack below for catching dripsfor about 30 minutes or until puffed, golden and set in the middle. Let set for 5 minutes before serving with parmesan cheese.
Notes
Adapted from Recipe.com
I made this for my family of 9 yesterday. Two 9×13 pans were enough for all of us with leftovers. They loved it! I was told to make it again and bring it to our fellowship dinners at church.
Thanks Dawn! My family finished off the leftovers yesterday and requested I make it again too. I was surprised by how much they liked it. I’m glad it was a hit for you too!
I can’t wait to try this!
I have been looking for a recipe like this for a long time. Tuna Helper used to have a potpie version that used a top crust like this that I have always wanted to make from scratch.
Of course, now I’ll have to find a way to make it with quinoa.
Thanks for sharing this.
Tammi Kibler recently posted..Add More Flavor to Quinoa Without a Ton of Extra Calories
This looks awesome!! I love how bubbly it cheesy it is! Pizza in casserole form may be the best idea for casserole ever!
Nichole@Dulce Delicious recently posted..Cajun Shrimp and Smoked Sausage Pizza
It must be very satisfying and happy to see the pizza bubbling up..I would love a large portion for the lunch.
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