SQUARE PIZZA RECIPE RECIPES
CHICAGO DEEP-DISH SAUSAGE PIZZA RECIPE - PILLSBURY.COM
Chicago-style deep-dish pizza ready to eat in 45 minutes? You bet! Thanks to a thick Pillsbury™ pizza crust, copious amounts of cheese and classic toppings like Italian sausage, bell peppers, mushrooms and olives, this loaded pizza is over-the-top in every way—save the time it takes to make it.
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 25 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 9-inch square pan with cooking spray. Heat 10-inch nonstick skillet over medium-high heat. Cook sausage and bell pepper in skillet 7 to 9 minutes, stirring frequently, until sausage is no longer pink. Stir in mushrooms and pizza sauce. Keep warm over low heat.
- Unroll dough in pan. Press in bottom and up side of pan, folding edge under to form crust. Sprinkle 1/2 cup of the cheese evenly in bottom of crust. Spoon hot sausage mixture over cheese. Top with remaining 1 cup cheese, the tomatoes and olives.
- Bake 15 to 20 minutes or until crust is golden brown. Sprinkle with onions. Let stand 5 minutes. To serve, cut pizza into wedges with serrated knife.
Nutrition Facts : Calories 390 , CarbohydrateContent 37 g, CholesterolContent 45 mg, FatContent 0 , FiberContent 1 g, ProteinContent 21 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 1050 mg, SugarContent 7 g, TransFatContent 0 g
SUPREME RAVIOLI PIZZA BAKE RECIPE | FOOD NETWORK KITCHE…
Cheese ravioli create a surprising crust for this square pan pizza. They bake up crisp on the bottom, like crust, but the top is still pillowy and cheesy -- adding a new dimension to your favorite pizza toppings.
Provided by Food Network Kitchen
Categories main-dish
Total Time 1 hours 10 minutes
Cook Time 35 minutes
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Move an oven rack to the bottom position and preheat to 425 degrees F. Bring a large pot of salted water to boil for the pasta. Brush a rimmed half-sheet pan with olive oil and coat the bottom and sides with 1/2 cup grated Parmesan.
- Cook the ravioli until al dente, 1 to 2 minutes less than the package cooking time. Drain and pat dry. Toss the ravioli in a large bowl with the eggs, olive oil, 1/2 cup grated Parmesan and 1/2 teaspoon salt. Arrange the ravioli on the sheet pan in a single layer with only the edges overlapping. Sprinkle with 1/2 cup Parmesan.
- Bake the ravioli until golden brown and the tops and bottoms are crisp, about 25 minutes.
- Preheat the broiler. Spread the pizza sauce on the ravioli crust. Sprinkle with the mozzarella and the remaining 1/4 cup Parmesan. Top with the sausage, pepperoni, bell pepper, mushrooms, onion and ham. Broil until the cheese is browned and bubbly, about 3 minutes. Scatter the basil over the top before serving.
More about "square pizza recipe recipes"
WOOD-FIRED PIZZA - JAMIE OLIVER
Homemade pizza dough makes all the difference – topped with sausage meatballs, broccoli and fennel, this is epic!
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine italian
Calories 840 calories per serving
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine italian
Calories 840 calories per serving
- For the tomato sauce, peel and finely slice the garlic, then fry in a good amount of olive oil until lightly coloured. Pick and tear the basil leaves, then add to the pan with the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season to taste.
- As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using the spoon to push any larger bits of tomato through. Discard the basil and garlic left in the sieve, but scrape any tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then lower the heat and simmer for 5 minutes. Cook until it’s the perfect consistency for spreading on your pizza bases.
- For the pizza dough, sieve the flour and salt onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 650ml lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size.
- Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls.
- Timing-wise, it’s a good idea to roll the pizza bases out about 15 to 20 minutes before you want to cook them. Stack the pizza bases, with a square of oiled tin foil between each one, cover them with clingfilm, and pop them into the fridge. Now’s the time to get your wood-fired oven, or conventional oven, heated up to full whack. Place a couple of heavy baking trays in the oven to heat up, too.
- Meanwhile, click off the broccoli florets and roughly chop (using the stalk, too). Blanch in boiled salted water for 1 to 2 minutes, then drain. Tear the anchovies into small pieces, then deseed and finely chop the chilli. Squeeze the sausage meat out of their skins, then roll into small, rough meatballs.
- When you’re ready to assemble your pizzas, remove a tray from the oven, put a pizza base on it and assemble it quickly – smear tomato sauce on the base and dot with broccoli, torn up anchovy fillets and sausage meatballs. Tear over the Taleggio cheese and sprinkle with chilli. Crush and scatter over the fennel seeds. Place in the oven immediately while you prepare the remaining pizzas. If you’re using a wood-fired oven the pizzas should cook, one by one, in about 3 to 4 minutes – you want them to be puffed up, crispy and delicious. In a regular oven, they’ll take 8 to 10 minutes. Serve hot.
See details
CHICAGO DEEP-DISH SAUSAGE PIZZA RECIPE - PILLSBURY.COM
Chicago-style deep-dish pizza ready to eat in 45 minutes? You bet! Thanks to a thick Pillsbury™ pizza crust, copious amounts of cheese and classic toppings like Italian sausage, bell peppers, mushrooms and olives, this loaded pizza is over-the-top in every way—save the time it takes to make it.
From pillsbury.com
Reviews 4.5
Total Time 45 minutes
Cuisine Italian
Calories 390 per serving
From pillsbury.com
Reviews 4.5
Total Time 45 minutes
Cuisine Italian
Calories 390 per serving
- Bake 15 to 20 minutes or until crust is golden brown. Sprinkle with onions. Let stand 5 minutes. To serve, cut pizza into wedges with serrated knife.
See details
SUPREME RAVIOLI PIZZA BAKE RECIPE | FOOD NETWORK KITCHE…
Cheese ravioli create a surprising crust for this square pan pizza. They bake up crisp on the bottom, like crust, but the top is still pillowy and cheesy -- adding a new dimension to your favorite pizza toppings.
From foodnetwork.com
Reviews 2.9
Total Time 1 hours 10 minutes
Category main-dish
From foodnetwork.com
Reviews 2.9
Total Time 1 hours 10 minutes
Category main-dish
- Preheat the broiler. Spread the pizza sauce on the ravioli crust. Sprinkle with the mozzarella and the remaining 1/4 cup Parmesan. Top with the sausage, pepperoni, bell pepper, mushrooms, onion and ham. Broil until the cheese is browned and bubbly, about 3 minutes. Scatter the basil over the top before serving.
See details
WOOD-FIRED PIZZA - JAMIE OLIVER
Homemade pizza dough makes all the difference – topped with sausage meatballs, broccoli and fennel, this is epic!
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine italian
Calories 840 calories per serving
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine italian
Calories 840 calories per serving
- For the tomato sauce, peel and finely slice the garlic, then fry in a good amount of olive oil until lightly coloured. Pick and tear the basil leaves, then add to the pan with the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season to taste.
- As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using the spoon to push any larger bits of tomato through. Discard the basil and garlic left in the sieve, but scrape any tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then lower the heat and simmer for 5 minutes. Cook until it’s the perfect consistency for spreading on your pizza bases.
- For the pizza dough, sieve the flour and salt onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 650ml lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size.
- Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls.
- Timing-wise, it’s a good idea to roll the pizza bases out about 15 to 20 minutes before you want to cook them. Stack the pizza bases, with a square of oiled tin foil between each one, cover them with clingfilm, and pop them into the fridge. Now’s the time to get your wood-fired oven, or conventional oven, heated up to full whack. Place a couple of heavy baking trays in the oven to heat up, too.
- Meanwhile, click off the broccoli florets and roughly chop (using the stalk, too). Blanch in boiled salted water for 1 to 2 minutes, then drain. Tear the anchovies into small pieces, then deseed and finely chop the chilli. Squeeze the sausage meat out of their skins, then roll into small, rough meatballs.
- When you’re ready to assemble your pizzas, remove a tray from the oven, put a pizza base on it and assemble it quickly – smear tomato sauce on the base and dot with broccoli, torn up anchovy fillets and sausage meatballs. Tear over the Taleggio cheese and sprinkle with chilli. Crush and scatter over the fennel seeds. Place in the oven immediately while you prepare the remaining pizzas. If you’re using a wood-fired oven the pizzas should cook, one by one, in about 3 to 4 minutes – you want them to be puffed up, crispy and delicious. In a regular oven, they’ll take 8 to 10 minutes. Serve hot.
See details
EASY CRESCENT TACO BAKE RECIPE - PILLSBURY.COM
We just love this easy five-ingredient taco casserole recipe. Fill a buttery crescent roll crust with your favorite taco fixings, then prepare to join the clean plate club. Top with shredded lettuce and tomato for an even more authentic taco experience.
From pillsbury.com
Reviews 4.5
Total Time 50 minutes
Cuisine Mexican
Calories 413.6 per serving
From pillsbury.com
Reviews 4.5
Total Time 50 minutes
Cuisine Mexican
Calories 413.6 per serving
- Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired.
See details
CHICAGO DEEP-DISH SAUSAGE PIZZA RECIPE - PILLSBURY.COM
Chicago-style deep-dish pizza ready to eat in 45 minutes? You bet! Thanks to a thick Pillsbury™ pizza crust, copious amounts of cheese and classic toppings like Italian sausage, bell peppers, mushrooms and olives, this loaded pizza is over-the-top in every way—save the time it takes to make it.
From pillsbury.com
Reviews 4.5
Total Time 45 minutes
Cuisine Italian
Calories 390 per serving
From pillsbury.com
Reviews 4.5
Total Time 45 minutes
Cuisine Italian
Calories 390 per serving
- Bake 15 to 20 minutes or until crust is golden brown. Sprinkle with onions. Let stand 5 minutes. To serve, cut pizza into wedges with serrated knife.
See details
SUPREME RAVIOLI PIZZA BAKE RECIPE - FOOD NETWORK
Cheese ravioli create a surprising crust for this square pan pizza. They bake up crisp on the bottom, like crust, but the top is still pillowy and cheesy -- adding a new dimension to your favorite pizza toppings.
From foodnetwork.com
Reviews 2.9
Total Time 1 hours 10 minutes
Category main-dish
From foodnetwork.com
Reviews 2.9
Total Time 1 hours 10 minutes
Category main-dish
- Preheat the broiler. Spread the pizza sauce on the ravioli crust. Sprinkle with the mozzarella and the remaining 1/4 cup Parmesan. Top with the sausage, pepperoni, bell pepper, mushrooms, onion and ham. Broil until the cheese is browned and bubbly, about 3 minutes. Scatter the basil over the top before serving.
See details
WOOD-FIRED PIZZA - JAMIE OLIVER
Homemade pizza dough makes all the difference – topped with sausage meatballs, broccoli and fennel, this is epic!
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine italian
Calories 840 calories per serving
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine italian
Calories 840 calories per serving
- For the tomato sauce, peel and finely slice the garlic, then fry in a good amount of olive oil until lightly coloured. Pick and tear the basil leaves, then add to the pan with the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season to taste.
- As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using the spoon to push any larger bits of tomato through. Discard the basil and garlic left in the sieve, but scrape any tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then lower the heat and simmer for 5 minutes. Cook until it’s the perfect consistency for spreading on your pizza bases.
- For the pizza dough, sieve the flour and salt onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 650ml lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size.
- Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls.
- Timing-wise, it’s a good idea to roll the pizza bases out about 15 to 20 minutes before you want to cook them. Stack the pizza bases, with a square of oiled tin foil between each one, cover them with clingfilm, and pop them into the fridge. Now’s the time to get your wood-fired oven, or conventional oven, heated up to full whack. Place a couple of heavy baking trays in the oven to heat up, too.
- Meanwhile, click off the broccoli florets and roughly chop (using the stalk, too). Blanch in boiled salted water for 1 to 2 minutes, then drain. Tear the anchovies into small pieces, then deseed and finely chop the chilli. Squeeze the sausage meat out of their skins, then roll into small, rough meatballs.
- When you’re ready to assemble your pizzas, remove a tray from the oven, put a pizza base on it and assemble it quickly – smear tomato sauce on the base and dot with broccoli, torn up anchovy fillets and sausage meatballs. Tear over the Taleggio cheese and sprinkle with chilli. Crush and scatter over the fennel seeds. Place in the oven immediately while you prepare the remaining pizzas. If you’re using a wood-fired oven the pizzas should cook, one by one, in about 3 to 4 minutes – you want them to be puffed up, crispy and delicious. In a regular oven, they’ll take 8 to 10 minutes. Serve hot.
See details
EASY CRESCENT TACO BAKE RECIPE - PILLSBURY.COM
We just love this easy five-ingredient taco casserole recipe. Fill a buttery crescent roll crust with your favorite taco fixings, then prepare to join the clean plate club. Top with shredded lettuce and tomato for an even more authentic taco experience.
From pillsbury.com
Reviews 4.5
Total Time 50 minutes
Cuisine Mexican
Calories 413.6 per serving
From pillsbury.com
Reviews 4.5
Total Time 50 minutes
Cuisine Mexican
Calories 413.6 per serving
- Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired.
See details
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SPAGHETTI PIZZA I RECIPE | ALLRECIPES
I basically made half the recipe and I used a springform pan so it would look more like a pizza. I used more mozzarella and I added a little parmesan cheese to the spaghetti mixture. I didn’t pre-bake the …
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20 HOMEMADE PIZZA RECIPES THAT ARE THE DEFINITION OF ...
Apr 25, 2019 · 20 Homemade Pizza Recipes That Are the Definition of Perfection Our favorite homemade pies are cheesy, a little saucy, and topped with all kinds of fresh, seasonal produce. By Bon Appétit
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BEST SCHOOL PIZZA (OLD SCHOOL CAFETERIA PIZZA RECIPE)
Apr 14, 2021 · School Mexican Pizza: Put a Mexican spin on classic school pizza by using ground beef cooked in taco seasoning. Add veggie toppings such as onion, bell peppers and diced tomatoes. Square School Pizza: If you need a smaller serving of this pizza, try using a 14-inch square pizza …
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RECIPES - WHOLE FOODS MARKET
Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes …
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From izzycooking.com
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Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes …
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Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your …
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