PJF Pizza Casserole

Wednesday, June 6, 2012

I really wish I had a more awesome name for this awesome dish.  It came about because I was not impressed by gluten free pizza crusts-- not that we have them all that often.  We've probably used 3 name brand pizza crusts since going Primal in Jan 2011.  I also believe that most breads and pastas, including pizza crust, are just means of transportation for more delicious things.  So I got to thinking.  I want pizza, but I don't want icky crust (unless it's Pizza Hut, but that's just not going to happen.  I'm pretty sure their p'zones are laced with crack). 

This is what you'll need:

1 lb ground Italian sausage
1 bag shredded pizza cheese (a cheese blend is nice)
1 can muir glen pizza sauce
1/2 can jumbo olives, sliced
15 slices genoa salami
1 package canadian bacon, pizza sliced
1/2 package pepperoni
1/2 onion
1 large bell pepper
several mushrooms
1 can diced tomatoes (optional)

Preheat oven 350F.  Chop up your bell pepper, onion, and mushrooms and sautee in heated pan with regular olive oil (not virgin).  Set aside when onions are translucent.

In same pan, cook ground Italian sausage.  When it begins to brown, you may add diced tomatoes if you wish.  Drain.

Place meat into glass dish and layer on veggies.

Add 1/2 bag of cheese and 1/2 can of pizza sauce.

Layer on salami, canadian bacon, and pepperoni

Top with olives, sauce, and the remainder of the cheese.  Bake at 350F for 30 mins, until golden.  I sprinkled some oregano on top prior to baking.

Dish up.

Tuck in, dudes!  I promise you won't even miss the crust.


Lauris Mikulans said...

Made it today, thank you for sharing. Sad fact is that there is tonn of salt from sausages, peperoni and even in cheese, next time, IF, then I will have to find no salt/low salt ingredients.

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