I have ordered pizza numerous times as a quick, I don't want to cook meal. Probably too many times! I never got the hang of making my own pizza until I came across refrigerated pizza dough. The frozen disks always came out way too soggy or burnt. Now, I don't think I'll ever order another pizza.
From Cuisine Soup's Stew & Chilies:
Supreme Pizza Soup (yes, you read that right!)
2 T olive oil
1/2 lb Italian sausage
6oz pkg pepperoni, diced (save time, buy the sliced)
2 C button mushrooms, halved
1 C red onion, diced
1 C red bell pepper, diced
1/2 C green bell pepper, diced
1 T garlic, minced
1 t Italian seasoning
1/2 t red pepper flakes
S&P to taste
3 14.5oz cans diced tomatoes in juice
1 C chicken broth
1/2 C canned black olives, halved
1. Brown sausage and pepperoni in oil in a large dutch oven for about 5 minutes, drain and put meat on paper towel lined plate. Pour off all but 1 T drippings and return pot to the burner.
2. Add mushrooms and saute until they release their juices, about 3 minutes. Add onion, bell peppers, garlic and seasonings; cook until vegetables are soft, about 5 minutes.
3. Stir in remaining ingredients along with the reserved meat mixture. Simmer soup until heated through or about 10-12 minutes.
4. Serve with cheese bread below to get the 'pizza' effect.
Cheesy Garlic Bread
2 T unsalted butter
1 T garlic, minced
1 pre-made pizza crust (in refrigerator section)
5 oz fresh mozzarella, sliced
S&P to taste
1 T thinly sliced fresh basil (or crushed dried)
2 t chopped fresh parsley (or dried)
1. Preheat oven to 450. Roll out pizza crush on baking sheet (put pan spray on the sheet to make a crispy crust!)
2. Melt butter with garlic in microwave, brush over rolled-out pizza crust, then top with cheese, salt and pepper.
3. Bake until cheese is bubbly, about 10 minutes. Remove from oven and sprinkle with herbs. Slice into 8 wedges.
Family Factor: mixed...bread was great, soup was missing something
Stomach Factor: high for acid watchers
Time Factor: a little long for a weeknight meal (for both items)
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