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Crust:1/4 cup melted butter2 cups bread crumbs1/4 teaspoon each dried basil, dried oregano, dried parsley and garlic salt2 tablespoons grated Wisconsin parmesan cheesePasta Layer:1/2 cup sour cream1 egg1/2 teaspoon each dried basil and dried oregano1 teaspoon dried parsley1/2 cup (1 1/2 ounces) grated Wisconsin parmesan cheese1 cup (4 ounces) shredded Wisconsin mozzarella cheese1/2 cup (2 ounces) shredded Wisconsin cheddar cheese2 cups cooked spaghettiTopping:1 can (14 1/2 ounces) pasta-style tomatoes, drained or 2 large fresh tomatoes, sliced1 package (3 ounces) sliced pepperoni1/2 cup sliced mushrooms2 tablespoons each chopped green onions and red or green bell pepper (optional)1 can (8 ounces) tomato sauce1 cup (4 ounces) shredded Wisconsin mozzarella cheese
Mix crust ingredients in 11 inch deep dish pizza pan or a 12x8 inch baking dish at least 1 1/4 inches deep. Firmly press into bottom of dish, forming crust. Mix all ingredients for pasta layer. Arrange half of tomatoes and half of pepperoni on top of crust mixture. Top with pasta mixture. Top with mushrooms, onions and pepper. Cover with tomato sauce, remaining tomatoes, pepperoni and mozzarella. Bake at 375° F for 30 to 40 minutes.Tip: For more flavor, substitute asiago or romano for parmesan. Substitute provolone or alpine-style cheese for mozzarella and cheddar in pasta layer for a stronger flavor.
Tip: For more flavor, substitute asiago or romano for parmesan. Substitute provolone or alpine-style cheese for mozzarella and cheddar in pasta layer for a stronger flavor.
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