Lunch: Upside Down Pizza
Make pizza pot-pie style by baking it with the crust on top! Serve with a simple salad for an easy dinner win.
Ingredients
2 cups Muir Glen™ organic fire roasted tomato pasta sauce
1 cup cooked ground beef
1/4 cup sliced pepperoni, cut in half
1/4 cup sliced olives
2 cups shredded mozzarella cheese (16 oz)
1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
Olive oil
1 to 2 teaspoons Italian seasoning
Instructions
Heat oven to 450 °F.
In large bowl, stir together pasta sauce, beef, pepperoni and olives. Pour into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle cheese over top.
Unroll pizza dough over cheese, stretching sides of dough to completely cover. Around edge of dish, fold about 1 inch of dough over to form crust edge. Lightly brush dough with oil; sprinkle with Italian seasoning.
Bake 20 to 25 minutes or until crust is golden brown.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
