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Quick Pan Pizza
Ingredients
1 can (13.8 oz.) refrigerator pizza crust, cut in half
2 tablespoons oil, divided
2/3 cup
Slow Cooker Marinara Sauce
, divided
2 cups shredded mozzarella cheese, divided
18 slices pepperoni, divided
1 small green pepper, sliced into rings, divided
2 large mushrooms, sliced, divided
Directions
Heat oven to 425°F. Spray baking pan with nonstick cooking spray.
Press half of dough into pan. Brush with 1 tablespoon oil.
Bake 8 to 9 minutes or until light brown.
Top baked crust with 1/3 cup sauce, 1 cup shredded mozzarella cheese and half of the pepperoni, green pepper and mushrooms.
Bake an additional 11 to 13 minutes or until cheese is melted and crust is brown. Repeat to make second pizza.
Serves:
8
Quick Pan Pizza
From
The Hamilton Beach Test Kitchen
Added by Pat
Ingredients
1 can (13.8 oz.) refrigerator pizza crust, cut in half
2 tablespoons oil, divided
2/3 cup
Slow Cooker Marinara Sauce
, divided
2 cups shredded mozzarella cheese, divided
18 slices pepperoni, divided
1 small green pepper, sliced into rings, divided
2 large mushrooms, sliced, divided
Directions
Heat oven to 425°F. Spray baking pan with nonstick cooking spray.
Press half of dough into pan. Brush with 1 tablespoon oil.
Bake 8 to 9 minutes or until light brown.
Top baked crust with 1/3 cup sauce, 1 cup shredded mozzarella cheese and half of the pepperoni, green pepper and mushrooms.
Bake an additional 11 to 13 minutes or until cheese is melted and crust is brown. Repeat to make second pizza.
Serves:
8
RECIPE TAGS
Toaster Ovens
Main Course
Pork
Vegetables
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