Peppy Pizza Pie
Yield
6 servingsPrep
35 minCook
25 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| 2 | ounces |
pepperoni
chopped |
|
| ⅓ | cup |
bread crumbs
dry |
|
| 1 | each |
eggs
large |
|
| ½ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
salt
|
|
| 8 | ounces |
tomato sauce
|
|
| 8 | ounces |
mushrooms, canned
stems and pieces |
|
| ¼ | cup |
olives
ripe, pitted, sliced |
*
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 57.8 | ml/g |
pepperoni
chopped |
|
| 79 | ml |
bread crumbs
dry |
|
| 1 | each |
eggs
large |
|
| 2.5 | ml |
oregano
|
|
| 1.3 | ml |
salt
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 231.2 | ml/g |
mushrooms, canned
stems and pieces |
|
| 59 | ml |
olives
ripe, pitted, sliced |
*
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
Directions
Heat the oven to 400℉ (200℃).
Mix the meats, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce.
Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan.
Sprinkle the mushrooms and olives in the meat line pan then pour the remaining tomato sauce over the vegetables.
Bake uncovered for 25 minutes.
The pepperoni gives a red-flecked appearance to the meat.
Sprinkle the pie with the shredded cheese and bake an additional 5 minutes.
Cool for 5 minutes then cut into 6 wedges.
