Pepperoni And Sausage Deep Dish Pizza Quiche Recipes

Steps:

• Put an inverted baking sheet or pizza stone on the bottom oven rack; preheat to 475 degrees F. Brush the bottom and side of a 10-inch deep-dish pizza pan or a 9-inch-round cake pan (preferably dark metal) with 2 tablespoons olive oil. Press the dough into the pan.
• Combine the tomato sauce, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Spread 1 cup of the sauce over the dough; scatter the onion on top. Transfer the pan to the hot baking sheet; bake until the crust puffs up slightly and starts browning, about 10 minutes.
• Remove the pizza from the oven; top with the cheese, pepperoncini and pepperoni, then top with the remaining sauce. Return to the hot baking sheet and bake until golden and crisp around the edge, about 12 minutes. Let cool 5 minutes. Top with the basil before slicing.
• Toss the greens with the remaining 2 tablespoons olive oil and the pepperoncini brine; season with salt and pepper. Serve with the pizza.

Steps:

• Bake unpricked pastry shell at 375° for 11 minutes. Sprinkle with 2/3 cup Swiss cheese. In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese. , Bake for 25-30 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a large skillet, saute onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated., Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 2 1/2-inch deep, 9 1/2-inch round springform pan with nonstick spray, then evenly dust with cornmeal.
• Roll out and stretch pizza dough to a diameter of about 15 1/2 inches. Carefully place it in the prepared pan to cover the bottom and sides with some overhang, re-stretching as needed.
• Toss mozzarella, Cheddar, and Parmesan cheeses together to mix. Set aside 1 cup in the refrigerator for later. Sprinkle 1/2 of the remaining cheese over the dough. Layer with sun-dried tomatoes, sausage, mushrooms, sweet pepper, and olives, in that order.
• Prepare custard: Whisk eggs in a 4-cup liquid measure. Add cream, eggs, basil, oregano, fennel seeds, garlic salt, crushed red pepper, and garlic powder and whisk until well combined.
• Pour 1/2 of the custard mixture over the layered ingredients. Top with remaining (non-refrigerated) cheese, then pour the remaining custard evenly over top. Roll the dough overhang inward over the cheese and custard.
• Place the springform pan on a large sheet of foil, and gather the foil up and around the pan in case it leaks. Transfer to the preheated oven and bake for 1 hour 15 minutes. Tent the top with foil to prevent excessive browning, and bake until fully set, about 45 minutes longer.
• Carefully remove from the oven. Sprinkle with reserved 1 cup cheese and pepperoni slices. Pop back into the oven and bake until cheese melts, about 10 minutes.
• Remove from the oven and place on a cooling rack. Tent loosely with foil and let rest for about 2 hours. (It will stay hot and be completely set after 2 hours.)
• Release the ring. Slice through the outer crust with a serrated knife, then a sharp chef's knife to finish slicing the pieces.

Steps:

• Cook penne according to package directions. Meanwhile, in a Dutch oven, cook the sausage, mushrooms, pepper and onion over medium heat until meat is no longer pink and the vegetables are tender; drain and remove from pan., Cook pepperoni in the same pan until heated through. Return sausage mixture to the pan., Stir in the water, tomato paste, spaghetti sauce mix, olives, oil and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes to allow flavors to blend., Drain pasta; stir into sausage mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese., Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Steps:

• 1. Beat together the cream cheese and eggs until smooth. Add cream, parmesan, garlic and Italian seasoning. Spray a 9" or larger glass baking dish with Pam. I always use a bigger pan because I like a thin "crust". Add 2 cups mozzarella to the pan and pour egg mixture over it. Bake in a 375 oven for 20-30 minutes or until set.
• 2. Spread "crust" with pizza sauce, add remaining cup of mozzarella and add your favorite toppings. Bake until cheese is melted and bubbly. Let stand 10 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a pie dish with cooking spray.
• Press 2 cups mozzarella cheese into the bottom and sides of the prepared pie dish for the crust.
• Beat cream cheese and eggs with an electric mixer until smooth. Stir in cream, Parmesan, Italian seasoning, and garlic powder. Pour into the pie dish.
• Bake in the preheated oven for 30 minutes.
• Remove from the oven and top with marinara sauce and remaining 1 cup mozzarella. Bake until bubbly, 10 to 12 more minutes.
• Let sit for 10 minutes before slicing and serving.

Steps:

• In a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and 1 1/2 teaspoons salt. Add the water and oil and mix to combine (you may have to get in there with a spatula to help everything incorporate). Turn the mixer to medium-high and knead the dough until it is smooth and pulls away from the sides of the bowl without sticking, adding more flour 1 tablespoon at a time if needed, 7 to 10 minutes.
• Coat a large bowl with oil and transfer the dough to the bowl. Toss a few times to coat the dough. Cover and let sit at room temperature until it has doubled in size, 1 to 2 hours.
• Once the dough is ready, preheat the oven to 500 degrees F.
• Liberally coat two 10-inch cake pans with the softened butter. Divide the dough into two balls and place each one in a pan. Cover loosely and let sit for about 20 minutes while the oven preheats and you prepare the other toppings.
• Place the tomatoes in a strainer and sprinkle on a couple good pinches of salt; let drain for 10 minutes. Flatten out the dough all over the bottoms of the pans and about 1 1/2 inches up the sides. Top with cheese slices, overlapping them. Tear the sausage into golf ball-size pieces, then press on top of the cheese and flatten, leaving little holes for the cheese to poke through. Top with the tomatoes, peppers and onions. Sprinkle over the Pecorino-Romano and oregano.
• Bake until the crust is a deep golden brown, the cheese on top is turning golden and the sauce has begun to bubble, 30 to 40 minutes. Let cool slightly before slicing. Sprinkle with crushed red pepper, if desired.

Steps:

• Beat together cream cheese and eggs till smooth.
• Add cream, parmesan cheese and spices.
• Spray a 9-inch or larger glass baking dish with oil.
• Put the cups pizza cheese in dish and pour egg mixture over it.
• Bake at 375 degrees for 30 minutes or until eggs are set.
• Spread on pizza sauce, mozzarella cheese and favorite toppings.
• Bake until bubbly and browning.
• Let stand 10 minutes.
• Serve.

Steps:

• Remove and discard casing from sausage.
• Cook sausage in a medium skillet until browned, stirring to crumble; drain well, and set aside.
• Line a 9-inch quiche dish or pieplate with half of pastry; flute edges.
• Bake at 450 for 5 minutes; prick pastry with fork, and bake additional 5 minutes.
• Remove from oven; reduce oven temp to 350.
• Combine eggs, ricotta cheese, and Italian seasoning; beat well.
• Stir in cooked sausage,pizza sauce, mozzarella cheese, pepperoni, and Parmesan cheese.
• Spoon egg mixture into baked pastry shell.
• Cut an 8-inch circle out of remaining pastry; cut circle into 6 wedges.
• Arrange pastry wedges on top of filling.
• Bake at 350 for 45-50 minutes or until golden brown.
• Let cool 10 minutes.
• Spoon 2 T pizza sauce over each pastry wedge on top of quiche.
• (you can skip this last part if you want to cut back on sauce, it's really just for looks).

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 cup flour, oil and crust seasonings; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; roll out into a 15-in. circle. Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan, letting crust drape over edges. Sprinkle with 1 cup mozzarella. , In a skillet, saute the green peppers, onion and topping seasonings in oil until tender; drain. Layer half the mixture over crust. Layer with half the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat layers. Fold crust over to form an edge. , Bake at 400° for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake until crust is browned, 10-15 minutes longer. Let stand for 10 minutes before slicing.

Steps:

• Cook sausage, onion, pepper, and garlic.
• Prepare pizza dough (you'll need a cup of hot water) and press into greased 13 x 9 pan (3 qt.) baking dish. Pizza dough should go up about 1-2 inches on the sides on the baking dish.
• Spread sausage on top of dough, followed by a layer of pepperoni.
• Cover meats with the tomatoes and tomato sauce. Finish by spreading cheese over top of it all.
• Bake at 425 for about 20 minutes.