Pizza Strata Recipes

PIZZA STRATA

Steps:

• Let the bread sit out uncovered for a few hours to dry. Cube, and let it sit out to dry up a little more.

PIZZA STRATA

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

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

Steps:

• To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
• Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
• Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
• To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
• To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

AMAZINGLY GREAT PIZZA STRATA

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.

PIZZA STRATA

Steps:

• Beat eggs lightly, until blended.
• Mix in spaghetti sauce, water, and spices.
• Arrange 8 slices of bread in a greased 9x13 pan.
• Pour 1/2 of egg mixture on to bread.
• Sprinkle 1/2 of mozzarella on top.
• Repeat layering.
• Sprinkle Parmesan on top, and cover.
• Let stand at least one hour, or refrigerate overnight.
• Bake at 350 for 45 to 55 minutes.

PIZZA STRATA

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.