Deep Dish Pizza Casserole: The Versatility Alone Will Amaze You!

Here’s where we’re going:

The cheese alone is enough to make me as happy as a pig in slop.  Just wait till you see what’s under there!

Now, normally at this point, I’ll give you a picture of the items you’ll need to complete said recipe. However, as I often do, tonight I went on a cleaning binge.  This time the objective was to delete currently unnecessary pics (mainly of food) from my digital camera.  I took it a little too far, too fast and deleted the pic of the necessary items for this recipe, so here they are, in text format.

1 lb. ground beef (If you want to count WW points, get the 7% fat stuff. If not, get the cheap stuff. We all know it tastes better anyway.)
1-15oz. can of tomato sauce (I like the meatloaf or pizza flavored ones. They also have the garlic and herb ones.  Pick what you like.)
1 refrigerated pizza crust (These are over there by the canned biscuits in the grocery store.)
2 cups shredded mozzerella
9×13 pan
Pam for the pan
skillet for the meat

If you simply must have a picture, email me and I’ll try to draw you one.

Not really.

Start by preheating the oven to 425  degrees.

Spray the 9×13 pan with Pam and roll out the crust to cover the bottom. An option is to push it up the sides with your fingers, but that’s too much trouble for me.

Now, brown the ground beef in the skillet.

Then, drain it.  I even like to rinse it.

Just look at all that nastiness that could have been in  my stomach.

Okay, so I know I eat at McDonald’s, which is much worse, but I don’t have to see it!


Now, return the meat to the pan and stir in the tomato sauce.

Or, in my case, let NG1 do it for you while you wipe the tomato sauce off of your camera.

Pour the meat/sauce mixture over the pizza crust.

Then bake for 12 minutes.

While that’s baking, eat a Cake Cookie (I can neither confirm nor deny whether I did.  Just offering suggestions.) and watch your two international students duke it out about whatever the topic of the day is. You don’t have two international students, you say?  Well, come on over. There’s a show every night at my house. The argumentation through translation of three, different languages (Korean, German, English), see who can process the words fast enough should be an Olympic event. It’s way better than curling, though the Norwiegans did have cool pants this year.


When you take it out, spread the cheese evenly on top.

Now, I know I told y’all only 2 cups of cheese, but that’s not enough for me.  Don’t sweat it, just count the points if you’re into that sort of thing.

Bake for 5 more minutes.

It’ll look like this. Resist the urge to dive in. It’s HOT!

You’re feelin’ it now, arent’ you?

Now, here’s the best part:  this huge pan makes only 6 servings. And each serving has only 6 points!  OMGoodness!  It’s a volume thing.

Or, if you’re not into volume, cut it into 12 servings at 3 points each.

Oh, and it’s better the next day, in my opinion.

My birds like it with Caesar salad (I buy the bagged kind ‘cuz, well, it makes my life easier.)

Now for variations:

  • When you are browning the meat, throw in onions, peppers, veggies galore!
  • Put lots of the fungus in there. I can’t because Big Daddy won’t eat anything that grows in a turd, but you can.  Mushrooms rock!
  • Use chicken instead of beef.
  • Mix the beef with taco seasoning and salsa and top with Pepper Jack cheese for a Mexican version.

The list goes on and on. Use your imagination and comment me back to let me know how you tweaked it to feed your family what they like.

Printable recipe card: click, print, cut and go.

Deep Dish Pizza Casserole

4 thoughts on “Deep Dish Pizza Casserole: The Versatility Alone Will Amaze You!

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