Crustless Pizza

So… I made spaghetti with Rao’s Homemade Marinara for the guys tonight. I used Palmini Linguine noodles for Andrew and our son Matthew, and regular noodles for our youngest, Nathan. That’s NOT what you see pictured here.

 

What you see is MY dinner. I wanted pizza – a crustless pizza (thanks for the idea, Papa Murphy’s)! We had in the refrigerator already some cooked Italian sausage, an open can of olives, a basket of mushrooms, a brand new bag of pepperoni, and mozzarella cheese already shredded (from a block, no pre-shredded here). Since I was already making the spaghetti, I went ahead and used the Rao’s sauce.

As you can see, I built my pizza in an aluminum mini loaf pan. Layer of sausage on bottom, some cheese on that, topped with a half-dozen dollops of sauce. Next, sliced olives and mushrooms, diced pepperoni, and then more cheese. I baked it in our toaster oven at 400 for 10 minutes – it was a touch too long. Next time I’ll probably still go for the 10 min, but nudge it down to 350.

Now that I know this works, I’m tempted to spend an afternoon making half a dozen crustless pizzas to put in the freezer. Talk about a convenient meal!

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