recipes:main_dish:low-carb_deconstructed_pizza_casserole
Differences
This shows you the differences between two versions of the page.
Next revision | Previous revision | ||
recipes:main_dish:low-carb_deconstructed_pizza_casserole [2020/12/13 22:15] – created eliz | recipes:main_dish:low-carb_deconstructed_pizza_casserole [Unknown date] (current) – removed - external edit (Unknown date) 127.0.0.1 | ||
---|---|---|---|
Line 1: | Line 1: | ||
- | Ingredients: | ||
- | * 2 cans diced tomatoes, well drained (14.5 oz. can; do not use petite dice tomatoes) | ||
- | * 10 links uncooked Italian sausage (19.5 oz.) | ||
- | * olive oil | ||
- | * 1 tsp. dried oregano | ||
- | * salt and fresh-ground pepper to taste (doesn' | ||
- | * 16 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.) | ||
- | * 2 cups grated Mozzarella cheese | ||
- | * 20 slices turkey pepperoni, cut in half | ||
- | |||
- | Method: | ||
- | - Preheat oven to 400F/200C. | ||
- | - Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil. | ||
- | - Dump a can of diced tomatoes into a colander and rinse; then spread them out to dry on a paper towel. | ||
- | - Squeeze Italian sausage out of the casings and break it up as it cooks. Brown well, then put it into the casserole dish. | ||
- | - Put the drained tomatoes over the sausage and season with dried oregano, salt, and fresh-ground black pepper. | ||
- | - Wash the mushrooms, pat dry, and cut into thick slices. | ||
- | - Saute mushrooms until they give up their liquid and are starting to brown. | ||
- | - Then layer mushrooms over the sausage-tomato mixture. | ||
- | - Cut pepperoni in half (I use kitchen shears.) | ||
- | - Spread the grated mozzarella over the casserole and top with pepperoni. | ||
- | - Bake about 25 minutes, or until the ingredients are heated through and the cheese is starting to brown. | ||
- | | ||
- | original: https:// | ||
- | |||
- | tags: low-carb | ||
- | |||