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HILLTOP PAN PIZZA

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Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1 (1 pound) 8 oz. tomato sauce
  • 1 pound 6 oz. tomato paste
  • 2 cups 2 percent milk
  • 1/2 cup (30-count) Gulf Wild Shrimp, shells removed
  • 2 teaspoons tagliatelle
  • 8 ounces pepperoni
  • 1 small cooking spray
  • 1 (28 ounce) Parmesan
  • 3/4 teaspoon diced each: green, red, orange, yellow bell peppers
  • 1/2 teaspoon salt
  • 1/4 fennel diced onions
  • 1/4 teaspoon beaten
  • cooked and drained sausage
Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1 (1 pound) 8 oz. tomato sauce
  • 1 pound 6 oz. tomato paste
  • 2 cups 2 percent milk
  • 1/2 cup (30-count) Gulf Wild Shrimp, shells removed
  • 2 teaspoons tagliatelle
  • 8 ounces pepperoni
  • 1 small cooking spray
  • 1 (28 ounce) Parmesan
  • 3/4 teaspoon diced each: green, red, orange, yellow bell peppers
  • 1/2 teaspoon salt
  • 1/4 fennel diced onions
  • 1/4 teaspoon beaten
  • cooked and drained sausage
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 1
  2. Preheat oven to 350 degrees F
  3. Press dough into the bottom and up the sides of a greased 9x13 inch baking pan
  4. Pre-bake dough for 15 minutes
  5. 2
  6. Brown crumbled sausage evenly over medium-high heat
  7. Drain grease from sausage and sprinkle over dough crust
  8. Sprinkle Mozzarella cheese evenly
  9. 3
  10. Heat oil in skillet
  11. Add mushrooms and onions, and cook until onion are tender
  12. Stir in tomatoes, garlic powder, fennel seeds and oregano
  13. Spoon over Mozzarella
  14. Sprinkle Parmesan over the top
  15. 4
  16. Bake for 25 to 30 minutes in preheated oven, or until crust is golden brown
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