Un-crazy Pizza
The original recipe was Joanna Lund's Crazy Pizza. I changed it so that the crust was on the bottom of the pan and it was pre-baked.
The original recipe was Joanna Lund's Crazy Pizza. I changed it so that the crust was on the bottom of the pan and it was pre-baked.
- 1/2 cup onions chopped
- 15 ounces tomato sauce
- 1 teaspoon italian seasoning
- 1/2 cup green peppers chopped
- 16 ounces extra lean ground beef, 96%
- 3 1/4 ounces mushroom pieces drained
- 3 teaspoons sugar substitute (3 packets sugar twin)
- 2 7.5-oz cans buttermilk biscuits
- 1/2 cup reduced fat cheddar cheese shredded
- 1 cup reduced fat mozzarella cheese shredded
- Carbohydrate 31.75344179486 g
- Cholesterol 56.1715 mg
- Fat 16.70198650641 g
- Fiber 2.80648558611363 g
- Protein 26.48100358974 g
- Saturated Fat 6.7963765 g
- Serving Size 1 1 Serving (230g)
- Sodium 1119.03837499975 mg
- Sugar 28.9469562087464 g
- Trans Fat 1.00049800641 g
- Calories 382 calories
Step-by-step
- Preheat oven to 350 degrees.
- Spray 13x9 pan with olive oil flavored cooking spray.
- Brown meat with onions and green peppers.
- Stir in tomato sauce, sweetener, and Italian seasoning.
- Cut each biscuit into four pieces and lightly press into bottom of pan.
- Bake the biscuits for 10 minutes.
- Remove pan from oven and add meat/vegetable mixture.
- Bake 20 minutes then sprinkle cheese on top and bake until cheese melts - about 10 minutes.
- Let set five minutes before serving.
Swapping canned buttermilk biscuits for traditional yeasted dough alters both the structural integrity and the rise of the crust completely. Standard 13x9-inch metal baking pans conduct heat faster than glass alternatives, which helps brown the biscuit pieces evenly during the initial 10-minute bake at 350 degrees Fahrenheit. Drain canned mushrooms thoroughly in a fine-mesh sieve and pat them dry with paper towels before adding them to the pan; excess liquid will steam the beef mixture and prevent proper reduction of the tomato sauce. Browning 96 percent extra lean ground beef alongside chopped onions and green peppers requires maintaining medium-high heat to evaporate moisture quickly without drying out the meat. Pre-baking the cut biscuit pieces prevents a gummy interior texture by setting the starch structure before adding the wet tomato sauce and meat layers. Sprinkling the reduced-fat cheddar and mozzarella cheeses during the final 10 minutes of the 20-minute meat bake ensures the dairy melts fully without burning the milk solids. Resting the assembled dish for five minutes before slicing allows the starches to cool slightly and reabsorb remaining liquids, yielding cleaner portions upon serving.
