Saucy pizza pie
This cosy one-dish dinner is shepherd's pie-style but filled with pizza fixings – zesty sauce, hearty beef, green pepper, mushrooms and lots of cheese. It's topped with a pizza-dough crust, of course, instead of mashed potatoes.
Nutrients per serving
42 g protein
31.5 g fat
30.5 g carbohydrates
3.3 g fibre
4.5 mg iron
510 mg calcium
1,296 mg sodium
Preparation time 15 minutes
Baking Time 20 minutes
Cooking time 15 minutes
Makes 8 servings
1 large onion, finely chopped
1 green pepper, chopped
½ cup (125 mL) kalamata olives, pitted and sliced
2 lbs (1 kg) ground beef or turkey
8 oz (227 g) pkg sliced button mushrooms, about 4 cups (1 L)
700 ml jar flavourful tomato pasta sauce
400 g pkg shredded Italian cheese blend or 4 cups (1 L) grated mozzarella
1 tbsp (15 mL) dried oregano leaves
283 g can refrigerated Pillsbury pizza crust or ¾ lb (375 g) store-bought pizza dough
1. Preheat oven to 425F (220C). Prepare onion, pepper and olives. Lightly coat a large wide saucepan with oil and set over medium-high heat. Crumble meat into pan. Using a fork, stir frequently to keep meat crumbly. Cook until no pink remains, 4 to 6 minutes. Drain off fat and liquid, then place meat in a bowl.
2. Add more oil to coat pan. Add mushrooms and stir often until brown around edges, 5 minutes. Add onion, pepper and olives. Stir often until onion starts to soften, 3 minutes. Return meat to pan. Stir in pasta sauce, 3 cups (750 mL) cheese and 2 tsp (10 mL) oregano. Stir often until hot, 3 minutes. Scrape into a 9x13-inch (3-L) baking dish. Smooth surface.
3. On a lightly floured surface, roll dough into 10x14-inch (25x35-cm) rectangle. If using store-bought dough, you will occasionally have to pick it up and stretch it into a rectangle as it tends to shrink when rolled. Place over filling. Press edges onto sides of dish. Lightly brush top with oil. Sprinkle with remaining 1 cup (250 mL) cheese and 1 tsp (5 mL) oregano. Bake in centre of oven until golden and filling is bubbly, 20 to 25 minutes. Let stand 10 minutes before serving to allow filling to thicken a little.
First published in Chatelaine's 02/2006 issue. © Rogers Media Publishing Inc.