My sweet friend and all-things-kitchen-related guru, Trista, recently shared this recipe with me. She had served it while my older three kiddos were in her care and apparently they 'tanked' it. Here are her notes on this hearty, versatile dish:
I did not use mushrooms, peppers or olives, but I did use onions. I doubled the pepperoni because I have a case of it . If I’d had more veggies, I would’ve used them. Zucchini, spinach, Swiss chard, diced tomatoes, etc. would also be yummy. You could even make two different ones—a meat lover’s and a supreme. You’ll need two for your family. I almost wonder if you would press 2 lbs. into a 9x13 with success? Isaac thought Becker Farms sausage would be really good in it, too. 😊
1 lb. lean ground beef
1/3 c. dry bread crumbs
1 t. dried oregano
¼ t. salt
½ c. sliced mushrooms
½ c. chopped bell pepper
1/3 c. pepperoni
¼ c. sliced olives
1 c. spaghetti sauce
1 c. mozzarella
1. Heat oven to 400F.
2. Combine meat, bread crumbs, egg, oregano and salt; press evenly against bottom and side of ungreased 9” pie plate.
3. Sprinkle veggies and pepperoni over raw meat. Pour spaghetti sauce over toppings.
4. Bake, uncovered, 25-30 minutes, or until beef is no longer pink in center. Carefully tilt to drain.
5. Sprinkle with cheese and bake additional 5 minutes. Let stand 5 minutes before cutting.