Cheesy Herb Pizza
The biscuit mix is not very easy to spread in the pan. As is normal, mushrooms were omitted. We used 16 oz of mozzarella, because, well, more cheese is never bad. This is easy to put together, but it bakes for a very long time. For us the crust wouldn’t get done, yet the edges were very crispy. Another recipe for the not bad, not great pile.
- 1 lb. ground beef
- 1 lb. bulk pork sausage
- 3 cups biscuit/baking mix
- ⅔ cup water
- 1 can (8 ounces) tomato sauce
- 1 cup canned diced tomatoes
- 1 medium onion, diced
- 1 small green pepper, diced
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley flakes
- ½ teaspoon celery seed
- ½ teaspoon salt
- ¼ teaspoon onion salt
- ¼ teaspoon pepper
1 can (4 ounces) mushroom stems and pieces, drained
- 2 cups (8 ounces) shredded cheddar cheese
2-½ cups (10 ounces) 16 oz shredded part-skim mozzarella cheese
|In a large skillet, cook beef and sausage over medium heat until no longer pink; drain and set aside. In a large bowl, combine biscuit mix and water to form a soft dough.
|Press into a greased 15-in. x 10-in. x 1-in. baking pan. In a saucepan, combine the next 10 ingredients. Bring to a boil. Reduce heat and simmer for 5 minutes; spoon over crust. Crumble meat mixture over sauce;
|top with mushrooms. Sprinkle with cheddar and mozzarella cheeses.
|Cover loosely with foil and bake at 350° for 35-40 minutes. Uncover; bake 5-10 minutes longer or until the pizza is browned and cheese is melted. Yield: 16-18 servings.
Makes 8 servings
Source : Taste of Home
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