Ah, yes. Another delicious pizza recipe. This one is made like a casserole for an interesting twist.
I don’t know if Zack and I like pizza because we’re young, if it’s a phase that we will grow out of, or if it’s just because it is SO good. Regardless, I am going to keep making it as often as possible in as many different ways as possible. We are that addicted.
This pizza was pretty good. It was a nice change from the standard pizza, but it isn’t going to become our go-to pizza recipe. It’s easy to make and not really that time consuming – a great weeknight dinner.
This makes A LOT of pizza. I bet Zack and I didn’t even eat 1/4 of it. The crust is so thick that you get full really quick, so if it’s just you one or two other people, I’d probably recommend cutting the recipe in half (unless you really like leftovers!).
My granny grew those jalapenos in her garden. Homegrown produce is the best. Knowing that it isn’t covered in pesticides or sprayed with chemicals to make it stay fresh longer makes it taste so much better.
Here’s Zack’s pepperoni-clad piece. This pizza was really messy. It immediately fell apart when we took it out of the dish (by fell apart, I mean all the toppings slid off!). Oops. We just slid it all back on there and ta-da, good as new.
My delicious jalapeno-topped piece. I am so hooked on jalapenos lately. I’ve been putting them on almost everything.
Deep Dish Pizza Casserole
– 1 lb ground turkey
– 1 jar (15 oz) chunky Italian style tomato sauce
– cooking spray
– 1 pizza dough (homemade, store bought, or canned)
– 1 1/2 c shredded part skim mozzarella cheese
– various pizza toppings
Cook meat over medium-high heat until browned, stirring until it crumbles. Drain. Add tomato sauce and cook until heated. Coat 9×13 inch baking dish with cooking spray. Unroll pizza crust dough. Press in bottom and halfway up sides of baking dish. Top with meat mixture. Bake uncovered at 425 degrees for 12 minutes. Top with cheese and toppings and bake 5 more minutes until golden brown and cheese melts.