A Plain Pizza Pie Recipes

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle onion and Parmesan cheese in pie plate.
• Stir Bisquick, milk and eggs until blended. Pour into pie plate. Bake 20 minutes. Spread with pizza sauce; top with remaining ingredients.
• Bake 10 to 15 minutes or until cheese is light brown. Cool 5 minutes.

Steps:

• Preheat a pizza stone if you use one along with the oven to 425 degrees F.
• Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the eggs, Parmesan, garlic powder, oregano, red pepper flakes and 1/4 cup of the pizza sauce in a large bowl. Sprinkle with salt and pepper. Add 1/2 cup of the mozzarella and the spaghetti, then toss well to coat the pasta.
• Heat the olive oil in a 12-inch ovenproof nonstick skillet over medium heat. When the oil is hot, add the spaghetti mixture and spread it evenly over the bottom of the pan. Turn the heat to low and cook just until the edges are beginning to set, about 3 minutes.
• Pour the remaining 2 cups pizza sauce evenly over the top and spread evenly.
• Top with the remaining 1 cup mozzarella, sausage, green peppers, onions and black olives. Transfer to the oven and cook until the spaghetti mixture is fully set and the cheese is bubbly, about 12 minutes.
• Remove from the oven and let sit for 5 minutes. Using a spatula, slide out of the pan. Top with basil. Cut into wedges and serve.

Steps:

• Heat oven to 220C/200C fan/gas 7. Make up the pizza base following pack instructions. Knead on a lightly floured surface and divide into 2 balls, 1 slightly bigger than the other. Roll out the bigger ball to about 32cm diameter. Place on a floured baking sheet or pizza tray.
• Top the pizza base with the pasta sauce, pepperoni, onion, pepper, mozzarella, oregano, 1 tbsp of the Parmesan and a little black pepper.
• Roll the smaller piece of dough to about 28cm diameter and place on top of the pizza filling. Fold the edge of the base over the top, pressing the edges together to seal - use a little water to help stick if you need to. Sprinkle over the remaining Parmesan and bake for 15 mins until puffed and golden.

Steps:

• To make the dough, combine the flour, yeast and sugar in a large bowl and make a well in the middle. Tip in 1 tsp salt, the oil and 250ml tepid water. Bring the mixture together into a dough using your hands, then tip onto a lightly floured surface and knead for 10 mins until smooth and elastic. Drizzle a bit more oil into the bowl, add the dough, cover with a damp tea towel and leave to rise for 35-40 mins, or until doubled in size. Meanwhile, combine all the ingredients for the sauce in a bowl.
• Heat the oven to 190C/170C fan/gas 5. Lightly oil a 23cm springform cake tin. Tip the dough out onto a floured surface, and knock the air out of it a few times using your hands. Remove a quarter of the dough and set aside, then roll the rest out thinly so it's large enough to line the tin with some overhanging. Press the dough into the base and up the side of the tin.
• Spread half the sauce over the pizza dough base, then sprinkle with half the mozzarella and half each of the olives and basil. Roll the reserved dough out into a circle that's large enough to fit over the first layer of filling, then lay it over the top. Top with the remaining sauce, most of the remaining cheese, and the rest of the olives and basil. Fold the overhanging dough over the filling slightly, then scatter the remaining cheese over the exposed filling in the middle.
• Transfer the tin to a baking tray and bake for 45-50 mins until golden and crisp. Remove from the oven, undo the springform clip and leave to cool for 20 mins before removing from the tin and cutting into wedges to serve.

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, green pepper and onion over medium heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. , Roll half of dough into a 12-in. circle. Transfer to a 10-in. cast-iron or other ovenproof skillet. Layer with half of each of the following: mozzarella, Parmesan and pizza sauce. Top with the sausage mixture, pepperoni, mushrooms and 1/8 teaspoon oregano. , Roll out remaining dough to fit top of pie. Place over filling; seal edges. Layer with remaining pizza sauce, cheeses and oregano. Bake until golden brown, 18-22 minutes.

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, green pepper and onion over medium heat until sausage is no longer pink, breaking it into crumbles; drain. Set aside., Roll half the dough into a 12-in. circle. Transfer to a greased 9-in. deep dish pie plate. Layer with half each of the following: mozzarella, Parmesan and pizza sauce. Top with the sausage mixture, pepperoni, mushrooms and 1/8 teaspoon oregano. , Roll out remaining dough to fit top of pie. Place over filling; seal edges. Layer with remaining pizza sauce, cheeses and oregano. Bake until golden brown, 18-22 minutes.