Amazingly Great Pizza Strata Recipes

Steps:

• 1. Preheat oven to 350. Coat the bottom of a 9 x 13 inch baking dish with cooking spray.
• 2. Cook sausage in 1 Tbsp. oil in large pan over medium high heat til cooked through, 5 to 6 minutes. transfer sausage to a paper towel lined plate. Saute mushrooms, onion, and bell pepper in 1 Tbsp. oil in same pan til softened, 6 to 7 minutes. Toss sausage and vegetables together in a bowl.
• 3. Cover bottom of prepared baking dish with layer of bread, cutting slices as needed to fill in spaces. top bread with half the sausage mixture, 1 cup provolone and 1/4 cup pizza sauce. Cover mixture with another layer of bread and remaining sausage mixture, provolone and sauce.
• 4. Blend eggs and milk til mixed. Season with salt and pepper. Pour egg mixture over layers in baking dish. Cover strata with plastic wrap, gently pressing to encourage absorption. Refrigerate at least 2 hours or up to 24 hours. Remove plastic wrap before baking.
• 5. Bake strata, uncovered, til puffy and cooked through (160 degrees) about 1 hour. Let strata stand 10 minutes before serving. Serves 12

Steps:

• Grease or spray with nonstick cooking spray a 9x13 baking dish.
• Cut up the left over pizza and crusts into cubes.
• In a large bowl whisk together the milk, eggs and salt.
• Add the cubed pizza to the milk/egg mixture and stir until well coated, then pour into the baking pan and cover with plastic wrap.
• Place in the fridge overnight.
• Remove strata from fridge at least 30 minutes before you plan to place it in the oven.
• Next pre-heat the oven to 325 degrees.
• Remove plastic wrap and place strata in oven for 1hr. 30min.
• The strata should puff-up and be slightly browned. Ovens do vary so you may have to adjust baking time.

Steps:

• Preheat oven to 500 degrees, with rack in lower third lined with a pizza stone or baking sheet. Drizzle a 13-by-18-inch rimmed baking sheet with 3 tablespoons oil. Turn dough out onto center of sheet (do not punch down). Starting in center and using both hands, press down and stretch dough outward with your fingertips, working to edges of pan in an even thickness. Loosely cover with plastic wrap or a clean kitchen towel and let rise again until doubled in volume, 30 to 45 minutes. (Dough should come about three-quarters up sides of sheet.)
• Lightly drizzle dough with oil; season with salt and pepper. Bake on stone until puffed and beginning to set on top, 5 to 7 minutes. Meanwhile, if using mushrooms, toss with remaining 2 tablespoons oil. Remove dough from oven.
• Spread 1 1/4 cups sauce evenly over dough. Sprinkle with mozzarella, then dollop with small spoonfuls of remaining 3/4 cup sauce. Top with mushrooms, pepperoni, or both. Sprinkle with oregano. Return to oven and continue baking until crust is puffed and golden brown in places and cheese is melted and bubbly, 18 to 20 minutes more (if browning too quickly, loosely tent with foil). Let cool in pan 5 minutes, then cut into squares and serve.

Steps:

• Preheat oven to 400 F.
• Oil a 2 quart baking dish.
• Heat the oil in a medium saucepan over medium heat until hot. Add garlic and swirl until golden.
• Stir in tomatoes with their juice, the oregano, salt and pepper. Simmer until thickened.
• Remove from heat when sauce is thickened.
• Beat eggs with half and half with a pinch of salt and pepper.
• Beat into cooled tomato sauce and transfer into baking dish.
• Toss the bread and pepperoni in the tomato egg sauce.
• Sprinkle with cheese.
• Bake until set, about 35-40 minutes.