Despite the fact that pizza is an Italian dish, it ranks among the top favorites among Americans. We see pizza restaurants all throughout the country and pizza parties are always a hit, regardless of the age bracket. There are some folks who would prefer to have leftover pizza for breakfast instead of the traditional breakfast foods.
But if you’ve never tried making your own pizza at home, it’s doesn’t have to be as hard as it may appear. One recipe that follows is actually a pizza that can be served for breakfast or a brunch, or even for a different dinner dish. Serve it along with a good coffeecake or sweet bread and some fresh fruit that’s in season, along with plenty of hot coffee and juice, and you have a complete breakfast or brunch meal. It can be put together the night before, refrigerated and baked the next morning. This is also a good one to have during the holiday season when you may be doing some entertaining.
The second recipe is for an easy “pan-type” pizza that goes together easily and quickly. The dough is made from a packaged biscuit mix, so there’s no need for yeast as usual pizza doughs call for. And you can get very creative, topping it with the toppings everyone likes best, so you can tailor it according to what people like.
The third recipe is even easier, yet it’s actually a casserole, but it has a pizza-like appearance and flavor. It uses a popover batter that is poured over the entire dish and baked, eliminating the need to work with pizza dough.
So if you want pizza, but don’t really want to go out for it, just prepare one of these and bring the pizzaria to your home!
1 Can Refrigerated Crescent Dinner Rolls
1 Pound Pkg. Sausage, either hot or mild
1 C. Frozen Hash Brown Potatoes (not thawed)
1/4 C. Milk
1 C. Shredded Cheddar Cheese
1/4 C. Grated Parmesan Cheese
Arrange the crescent dinner roll dough in a 12 inch greased pizza pan, pressing the dough together to form a smooth crust and building a rim around the edge; brown and drain the sausage and scatter over the dough; distribute the potatoes over the sausage; beat together the eggs and milk and pour over the entire pizza; sprinkle with both cheeses; bake at 375 degrees for 25-30 minutes (slightly longer if prepared ahead and refrigerated.) Serves 6-8.
WAYNE’S PAN PIZZA
2 C. Packaged Biscuit Mix, such as Bisquick
1/2 C. Water
1 Medium Can Pizza Sauce (see note below)
1 Lb. Italian Sausage or Regular Sausage
1 Small Can Mushrooms, drained (optional)
1/2 Lb. Grated Mozzerella Cheese
Any Other Toppings Desired (Onions, Peppers, Pepperoni, Etc.)
Mix the biscuit mix with the water to form a dough; with greased hands, press into a greased 9×13 inch baking pan; top with pizza sauce, along with the remaining ingredients, ending with the cheese; bake at 350 degrees for about 20-30 minutes until browned. Serves four generously.
Note: If pizza sauce is not available, I suggest using 1/2 large jar of any prepared spaghetti sauce, such as Prego or Ragu.
1 Lb. Ground Beef
1 Medium Onion, chopped
1 Envelope Spaghetti Sauce Mix
1 15 oz. Can Tomato Sauce
1/2 C, Water
1/2 Tsp. Oregano
1 8 oz. Pkg. Mozzerella Cheese Slices
1 C. Milk
1 Tbls. Vegetable Oil
1 C. All-Purpose Flour
1/2 Tsp. Salt
1/2 C. Parmesan Cheese
Brown beef with onion in a large skillet, draining off the extra fat; add sauce mix, tomato sauce, water and oregano; simmer for 10 minutes; turn into a greased 9×13 inch baking dish; top with mozzerella cheese; keep hot in a 400 degree oven while preparing topping; prepare topping by beating the eggs, oil, and milk together well; add flour and salt and beat until mixture is smooth; pour over hot beef mixture; sprinkle with parmesan cheese and continue baking at 400 degrees for 30 minutes or until puffed and a deep brown. Serves 6-8.