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Double-Crust Pizza Casserole

After my husband and I got married, this biscuit pizza solved the what’s-for-dinner problem. As our family grew, I just made bigger and bigger batches. It never disappoints!—Pat Crane, Pine City, New York
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    12 servings

Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 2 cans (15 ounces each) pizza sauce, divided
  • 2 teaspoons dried oregano
  • 3 cups biscuit/baking mix
  • 1-1/4 cups 2% milk
  • 1 large egg, lightly beaten
  • 2 cups shredded part-skim mozzarella cheese
  • 1 cup sliced fresh mushrooms
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1/4 cup grated Parmesan cheese
  • 1 plum tomato, chopped

Directions

  • Preheat oven to 400°. In a large skillet, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in 1 can pizza sauce and oregano. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-6 minutes, stirring occasionally. Remove from heat.
  • In a large bowl, combine biscuit mix, milk and egg; stir just until moistened. Spread half the batter onto bottom of a greased 13x9-in. baking pan. Spread with remaining pizza sauce. Top with mozzarella cheese, mushrooms, pepper, onion and beef mixture. Spoon remaining batter over top; sprinkle with Parmesan cheese.
  • Bake, uncovered, until golden brown, 20-25 minutes. Sprinkle with tomato. Let stand 5 minutes before serving.
Nutrition Facts
1 piece: 369 calories, 16 g fat (7 g saturated fat), 78 mg cholesterol, 710 mg sodium, 30 g carbohydrate (4 g sugars, 3 g fiber), 26 g protein.
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Reviews

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Average Rating:
  • ebohuch
    May 1, 2017

    This was fast and delicious. Next time I am going to saute the veggies with the meat. Or play around with different meats and "toppings". Thanks for a great recipe!

  • khegeman
    Mar 13, 2016

    The casserole was good, however, the dough was very gooey. The recipe called for 1 1/4 cups milk, plus an egg to be added biscuit mix. The biscuit mix recipe however called for only adding 1 cup milk and no egg when making biscuits. I wonder if this contributed to the gooeyness of the dough. The crust was ok when initially baked, but did not reheat very well, so any leftovers were not very good.

  • Katydidd76
    Sep 21, 2015

    This is a good basic recipe that anyone can modify to suit their tastes. I doubled the amount of pizza sauce with the meat mixture to make it nice and moist, and also cooked the onions with the meat. I also used canned mushrooms instead of fresh, and omitted the green peppers. I also added pepperonis, green and black olives, along with extra cheese. The crust turned out perfectly and did not require any extra baking time. This casserole was delicious and we topped servings off with chopped fresh tomatoes, sliced green onions and sour cream. I don't even want to know what the calorie count was, but it certainly was tasty! I divided this up between two 8x8 foil pans, and one went in the freezer for later. I'm not sure why some other reviewers had trouble with the crust; I used Bisquick and it worked just fine

  • BethAnneD
    Jul 8, 2015

    I made this recipe tonight with a few modifications and my entire picky eating family (including my 1yr old) loved it. Here are my modifications: I used half the meat & half the sauce. I sauteed the veggies (minus tomato) with the meat. I used the entire dough ball and just spread some up the sides of the 9x13 pan. I baked it plain for 12minutes, pulled it out & pushed down the middle, leaving a crust and filled it with the meat mixture. I placed the tomatoes on top of that, then the cheese and baked it for another 15 minutes. I came out perfect! It made a deep dish Chicago style version. Delicious.

  • Nolo
    Mar 2, 2015

    Delicious! Used half ground beef and half mild Italian sausage. Mixed one can of pizza sauce in with the meat mixture. Spread other can as described in recipe. Came out perfectly for me. Guests asked for recipe.

  • cherylyoung
    Feb 24, 2015

    Didn't like this at all. There wasn't enough crust on the bottom and even after baking 10min longer, it was still doughy on the bottom. It had a raw, thin crust layer with too much sauce layer then not enough crust on top. Don't even bother!

  • cherylyoung
    Feb 24, 2015

    Didn't like this at all. There wasn't enough crust on the bottom and even after baking 10min longer, it was still doughy on the bottom. It had a raw, thin crust layer with too much sauce layer then not enough crust on top. Don't even bother!

  • mmmmmmmph
    Feb 16, 2015

    I must have baked this thing for an hour, checking it and putting it back in, and still the veggies - especially the mushrooms - were crunchy raw and there was an inch of water in the bottom. I checked the recipe several times to be sure I didn't miss something - but there was nothing about sauteing the veggies first. Perhaps they should be. I used a pan that was about 9 x11 with deep sides, so maybe it would have been better in a 9 x 13 where it would spread out more and be a little thinner. I poured out the water and put back the piece I had cut , and it's back in the oven at 350 to sit there for as long as it takes to cook the vegetables.