Pizza Bake

So, that was my kitchen by mid-afternoon. I cooked and washed dishes pretty much all day. Last night we had Enchilada Casserole. It was incredible. The crust was SO yummy, and I couldn't help but think it would make fabulous pizza crust. So....tonight I made it into pizza crust. I changed the cheese in the crust from cheddar to mozzarella, and I made two of them. One supreme and one pepperoni. This crust is really runny, so I made them in casserole dishes, which is why I'm calling it Pizza Bake.

The crust held up especially well on the pepperoni pizza, and fairly well on the supreme. There were a lot of toppings, so it got a little top heavy! My husband and kids loved the pepperoni, while my parents and I loved the supreme. The great thing about pizza is that you can put anything on it you want. I made a homemade low-carb sauce for this and added bacon to the supreme because that's how my favorite local pizza joint makes it. I also threw on a couple of chopped green chilis because I grew up in New Mexico, and that's how we roll. Chopping all the veggies took a while, but if I had that done in advance, this could definitely be a week night meal.

I'm including the exact recipe for all of the above and nutritional info on both pizzas. Each part of the recipe makes ONE PIZZA BAKE. If you want more than one, you will need to double everything.

Crust: 
2 oz. cream cheese
2 eggs
1 cup mozzarella cheese, shredded

Preheat oven to 350 degrees. Combine all ingredients well using a hand mixer. Pour into a greased 9x13 casserole dish. Bake for 30 minutes.

Sauce:
4 oz. Hunt's Basil, Oregano, & Garlic tomato sauce
1/4 teaspoon Splenda
2 tablespoons Parmesan cheese, grated (the kind in the can)

While crust is baking, mix up sauce ingredients in a small bowl until well combined.

Toppings for Pepperoni Pizza Bake:
35 pepperoni slices
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1/4 cup Parmesan cheese, freshly shredded (or Sargento in a bag is good)

Remove crust from oven. Spread sauce across evenly across the crust. Add pepperoni and cheese to the top, sprinkling evenly over crust. Return to oven and bake for 20 minutes. Makes 12 servings.

Toppings for Supreme Pizza Bake:
1 lb. ground beef
1 clove garlic, minced
6 slices bacon, cooked crisp and crumbled
1/3 cup yellow onion, diced
2 green chilis, chopped
1/2 cup black olives, chopped
1/2 cup mushrooms, chopped
21 pepperoni slices
salt and pepper
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1/4 cup Parmesan cheese, freshly shredded (or Sargento in a bag is good too)

While crust is baking, brown ground beef with garlic. Drain well. Season with salt and pepper to taste. Remove baked crust from oven. Spread sauce evenly across crust. Add beef, bacon, onions, chilis, olives, mushroom, pepperoni, and cheeses evenly across the top of the crust. Return to oven and bake for 20 minutes. Makes 12 servings.

I cooked all day, but dinner was a huge success. The pepperoni pizza bake is GONE, and so are half the deviled eggs. That was my plate, and I am completely stuffed!

Nutritional Information for 1/12 of Pepperoni Pizza Bake:

Calories: 155

Carbs: 2 g

Total Fat: 12 g

Protein: 11g

Nutritional Information for 1/12 of Supreme Pizza Bake:

Calories: 246

Carbs: 3 g

Total Fat: 16 g

Protein: 21 g