Pepperoni pizza casserole
All the toppings and none of the crust: beef seasoned like Italian sausage, mushrooms, green pepper and pizza sauce under a blistered layer of mozzarella, parmesan and pepperoni. It goes from skillet to broiler in the same pan, and it is ready in about 45 minutes.
- Time
- 45 min (12 prep + 33 cook)
- Servings
- 6
- Per serving
- 430 kcal
- Protein
- 38 g
Ingredients
- 1 tsp olive oil
- 1/2 medium onion, diced
- 1 large green pepper bell pepper, diced
- 8 oz mushrooms, sliced
- 1 3/4 lb ground beef (90% lean)
- 3 cloves garlic, grated
- 1 tsp fennel seed, lightly crushed
- 2 tsp dried oregano
- 2/3 tsp salt
- 1/2 tsp black pepper
- 2 cups tomato sauce, no-sugar-added marinara, or plain canned tomato sauce
- 2 cups grated (7 oz) mozzarella cheese
- 1/3 cup grated parmesan (refrigerated)
- 30 slices pepperoni
- 1/4 cup black olives, sliced
Steps
- Heat the oil in a large oven-safe skillet over medium-high heat. Cook the onion, green pepper and mushrooms for 6–8 minutes, until the mushrooms have given up their water and it has mostly gone.
- Add the beef and cook, breaking it up, for 7–8 minutes until browned and cooked through (160°F). Pour off any fat. Stir in the garlic, fennel, oregano, salt and pepper for 30 seconds.
- Stir in the tomato sauce and simmer 8 minutes, until it is thick enough to hold a spoon's trail. Press it flat in the pan and heat the broiler to high.
- Scatter over the mozzarella and parmesan, then lay on the pepperoni and olives. Broil 3–5 minutes, watching it closely, until the cheese is bubbling and the pepperoni curls at the edges. Rest 5 minutes. It keeps 4 days in the fridge and freezes 3 months; reheat covered in the microwave or at 350°F for 15–20 minutes.
Good to know
No oven-safe skillet?
Cook it in any pan and tip it into a 23 × 33 cm (9 × 13-inch) baking dish before the cheese goes on.
Can I use turkey pepperoni?
Yes, it still crisps at the edges, at about 56 instead of 51.
Per
- Calories
- 159
- Protein
- (36%)
- 14 g
- Fat
- (55%)
- 10 g
- Carbohydrates
- (9%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 438 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2577 kcal goes into the pot and 2078 g of ingredients comes out as about 1623 g of food: 159 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.