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Thread: Saucy Pizza Pie

  1. #1
    SVZ is offline
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    Default Saucy Pizza Pie

    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
    566 calories
    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
    cup (125 mL) kalamata olives, pitted and sliced
    olive oil
    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 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.

  2. #2
    Elite Member pinklilycat's Avatar
    Join Date
    Sep 2006
    Wandering with my puglet...


    Made this for me and my boyfriend last night and LOVED it! Thanks so much for the recipie.
    Curiouser and curiouser...

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