Pizzainabowl Recipes

CRUSTLESS PIZZA (OVEN RECIPE)

Steps:

• Preheat your oven to 400 degrees
• Brown your beef and seasonings in a skillet on the stove over medium/high heat and drain
• Put your beef and mozzarella in a bowl and mix it together
• Spray your 9 x 13 pan lightly with cooking spray
• Evenly spread out your beef mixture in your pan
• Pour your pizza sauce across the top and spread out evenly
• Top with your pizza blend cheese and toppings
• Put in your oven for 10 minutes, until your cheese is melted

WHOLE 30 PIZZA BOWLS

Steps:

• Measure out and prep all your ingredients, including removing the stems and cutting the mushrooms into quarters, dicing the onion, and removing sausage from casings.
• In a large skillet, sauté the zucchini in olive oil on medium heat and cook through, about 4-5 minutes. When done, pour the zucchini spirals into a colander to drain and set aside.
• Add the diced onions and mushroom quarters to the same pan, adding a bit more olive oil if necessary, and cook for 2-3 minutes until tender.
• Using a spatula, move the mushrooms and onions to the edges of the pan, leaving the center of the pan empty for the sausage. Add the sausage and cook for 5-7 minutes until it is browned, breaking it up with a spatula and mixing it in with the mushrooms and onions as it cooks.
• Add the tomatoes, pizza sauce, and spices, stirring together and cooking for an additional 5 minutes.
• Mix zucchini spirals in with the sausage and sauce, stirring together for about a minute.

EASY PIZZA BOWLS

Steps:

• Using a large skillet over medium high heat add in the Italian sausage and cook until no longer pink. Remove from pan and using the grease left in the pan add the mushrooms and cook until soft.
• Place 4 ramekins on a baking sheet and coat the bottom of each with marinara sauce.
• Top with a layer of shredded mozzarella cheese.
• Divide the Italian sausage, pepperoni, and mushrooms among the four ramekins and place over the layer of mozzarella cheese.
• Add another layer of marinara sauce, followed by the remaining mozzarella cheese, Parmesan cheese, and red pepper flakes.
• Place the baking sheet with the pizza bowls under the broiler until the cheese has browned and the sauce is bubbly.
• Serve warm.

PIZZA IN A BOWL {LOW CARB, THM-S}

Steps:

• In a microwaveable cereal bowl, layer half the hamburger, half the pepperoni, half the pizza sauce, and half the cheese.
• Sprinkle garlic salt and oregano to taste.
• Layer remaining ingredients.
• Sprinkle garlic salt and oregano again.
• Microwave for 2 minutes, or until cheese is bubbly.

PIZZA IN A BOWL

Steps:

• Cook rigatoni according to package directions; drain. Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add pizza sauce, soup and cheese; cook and stir over low heat until cheese is melted., Add rigatoni and pepperoni to beef mixture. Heat through, stirring to combine. If desired, top with basil before serving.

PIZZA IN A BOWL

Steps:

• Cook the macaroni according to the package directions, except omit the salt; drain.
• Meanwhile, cut half of the pepperoni slices in quarters; set aside.
• In a large skillet, cook ground beef and onion until meat is brown and onion is tender; drain off fat.
• Stir in pizza sauce, tomato sauce, tomato paste, sugar, pepper, garlic salt, and onion salt. Stir in the cooked macaroni and quartered pepperoni slices.
• Spoon half of the macaroni mixture into a 2-quart casserole; sprinkle with half of the mozzarella cheese. Repeat layers. Sprinkle with the Parmesan cheese and remaining pepperoni slices.
• Bake, uncovered, in a 350 degree F oven about 40 minutes or until heated through and cheese is lightly browned. Makes 6 servings.

PIZZA IN A BOWL

Steps:

• Preheat oven to 390°F and set a 10x10 inch round casserole dish.
• In a pan, heat olive oil, then add onions and garlic. Fry for about 3 minutes and give the vegan ground beef to the pan. Continue frying until it starts to brown.
• Add mushrooms and the smoked paprika and oregano. Season with a pinch of salt and pepper and cook for at least 3 minutes until the mushrooms become soft. Stir in half of the vegan pepperoni and remove from heat.
• Mix parmesan and mozzarella in a small bowl.
• On the bottom of your casserole dish, spread 1/3 cup of tomato sauce, followed by a third of the vegan ground beef and pepperoni mix, and a third of the cheeses.
• Repeat two more times until everything is used, except for the last third of the cheese mix.
• Finally, top with the remaining pepperoni and then add the reserved cheese.
• Bake in the oven for about 15 minutes.

COPYCAT OLIVE GARDEN PIZZA BOWL

Steps:

• Cut each one-pound bread dough in half to make four 8-ounce pieces. Roll each into a ball and flatten into a circle on a well-floured counter. The dough will take some time to relax so keep pressing into a circle, let it relax and press again until each dough ball is eight inches across. Cover with a dish towel until later.
• If making the Alfredo sauce from scratch, melt butter in a medium sauce pan over medium heat and add cream, nutmeg, mustard, salt, pepper and Italian seasoning. Stir and heat and once heated, stir in the Parmesan cheese. Heat to melt the cheese and set aside off heat. The sauce can be made a day ahead.
• If making the meatballs from scratch, heat oven to 375 degrees F.
• In a medium bowl place milk and bread, pressing the bread into the milk. Let this set while you prepare the other ingredients.
• In a medium to large bowl place the ground beef, the egg, ricotta, onion, Parmesan, parsley, nutmeg, salt, pepper and mozzarella.
• Squeeze all milk out of the bread with your hands and add the bread to the beef mixture. Discard milk.
• Mix the meatball mixture until combined. Use a one-ounce scoop and scoop out all of the mixture onto your counter or cutting board.
• Line a sheet tray with parchment paper and drizzle 2 tablespoons of olive oil onto the parchment. Pick up each meatball and pull apart into two, giving you two half-ounce meatballs. Will yield about 32-36 half-ounce meatballs.
• Roll each into a ball using your palms and line up on the tray. Then drizzle two more tablespoons of oil over the top and bake for 15 minutes or until cooked through. Remove from oven and set aside.
• If making the Italian tomato sauce from scratch, follow recipe here. Set aside.
• Once the bread dough has softened and stretched to an eight-inch circle, dust off all flour and place back onto a flour free counter.
• Preheat the oven to 450 degrees F.
• We used a metal mixing bowl to bake our dough into a bowl. The bowl was 7" wide at top, 3" wide at bottom and 4" deep. You can use any bowl, ceramic or metal as long as it is oven safe. You can also use a bowl with dimensions slightly different than ours. The trick is to find an oven safe bowl that will hold the dough in place while it bakes with a finished opening no wider than 7".
• Place the bowl on a foil lined sheet tray upside down and place in the preheated oven to heat.
• Use olive oil and brush a ring of oil around the dough leaving about 3" in the center. Repeat for the remaining three doughs. Divid one cup of the Parmesan cheese over each oil ring, pressing into the oil.
• Open the oven door and brush the bowl with the olive oil and then quickly place one 8" prepared dough over the bowl, cheese face up. If you have more than one bowl, bake as many at once as you want. If just one bowl, then repeat process until all four doughs are baked.
• Bake for five minutes then rotate pan and bake for five more minutes. At this point, the outside should be nice and golden brown. Open oven door and slide rack out. Using a dish towel or mitts, lift off cooked dough bowl and stand upright on a cooling rack to cool. Brush more oil on the bowl and continue until all four are baked. Set these aside and turn off the oven.
• In a medium pan, brown sausage and ground beef, breaking up pieces as you cook. Once browned, add all of the tomato sauce and keep warm.
• Warm the Alfredo sauce. If made ahead, the butter fat will separate. Just whisk as you heat and it will come together and stabilize.
• Place the meatballs in a sauce pan with a little water and heat.
• To serve, lay out the four pizza-bowls on serving plates and divided the hot Alfredo sauce between the four.
• Next divide the shredded Fontina over the Alfredo.
• Next place half of the meat sauce over the Fontina.
• Next place half of the meatballs over the meat sauce.
• Next divide the shredded mozzarella over the meatballs.
• Next divide the remaining meat sauce over the mozzarella.
• Finally divide the remaining meatballs over the meat sauce and sprinkle the tops with the remaining cup of Parmesan cheese.
• Serve with lots of napkins.