- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon pepper
- 2/3 cup milk
- 2 eggs, beaten
- 1 pound bulk Italian sausage
- 1 package (3-1/2 ounces) sliced pepperoni
- 2 tablespoons chopped onion
- 2 tablespoons chopped green pepper
- 1 cup pizza sauce
- 2 cups (8 ounces) shredded mozzarella cheese
- In a bowl, combine the flour, salt, garlic powder and pepper; stir in milk and eggs. Pour into a greased 13-in. x 9-in. baking pan. In a skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over the crust. Top with pepperoni, onion and green pepper.
- Bake, uncovered, at 425° for 15 minutes or until a toothpick inserted near the center comes out clean. Spread with pizza sauce and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Pour-A-Pan Pizza
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Very easy delicious alternative to store bought pizza. Would be very easy to change ingredients to include your favorite pizza toppings. Really enjoyed it!
I have used this recipe when Simple & Delicious put it out & it's in one of my Crate of Recipes! I DID adapt the recipe slightly by adding 1/2 tsp. baking powder to the recipe and I baked 1/2 hour! The
recipe card I'd used testifies to the fact that I've put this recipe to use! the last time I'd prepared this dish was QUITE some time back-I'd taken it to a holiday get-together as an appetizer! Everyone
who was there really liked it! I recall even taking it to our chapel one time for our Fellowship break and the kitchen coordinator popped it in the oven to warm!
The aroma of this pizza warming in the oven was mouth-watering! Sally Seidel,
Thank you for sharing this recipe! It's a great recipe to use when time is of essence! Dawn E. Lowenstein
What a great idea to try with my grandsons! They are 6 & 10 and love to help me cook. I have them every day in the summer and thankfully now have a new recipe for them to try. Thanx.
I made this in a 12-1/2 inch round pizza pan so it would be more like "real" pizza. While the crust was not the same as a yeast crust, it was very good for homemade pizza, and fun and quick to make.