This recipe is one that my kids like when we go camping. Typically made in the DO. Tonight I decided it would fit in the large CI pan. Forgot o don't really have a lid. So made do with another CI Pan. Here's the recipe. As usual I modified it by adding olives, spinach, used turkey sausage and turkey pepperoni. I used fresh garlic fresh basil and fresh oregano. If you don't like pepperoni or sausage you can use whatever protein you like on pizza. Hawaiian is a good alternative. I like linguica peppercini peppers and olives! Anyways here's the base recipe, photos to follow.
INGREDIENTS
1 tablespoon olive oil
8 ounces spicy Italian sausage, casing removed
1/2 cup mini pepperoni, divided
1 (15-ounce) can tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
8 ounces rotini pasta
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley leaves
DIRECTIONS
Preheat oven to broil.
Heat olive oil in a large oven-proof skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in 1/4 cup pepperoni until heated through, about 1 minute.
Stir in tomato sauce, oregano, basil garlic powder, pasta and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
Remove from heat; top with mozzarella and remaining 1/4 cup pepperoni. Place into oven and cook until melted and golden brown, about 2 minutes.
Serve immediately, garnished with parsley, if desired.
INGREDIENTS
1 tablespoon olive oil
8 ounces spicy Italian sausage, casing removed
1/2 cup mini pepperoni, divided
1 (15-ounce) can tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
8 ounces rotini pasta
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley leaves
DIRECTIONS
Preheat oven to broil.
Heat olive oil in a large oven-proof skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in 1/4 cup pepperoni until heated through, about 1 minute.
Stir in tomato sauce, oregano, basil garlic powder, pasta and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
Remove from heat; top with mozzarella and remaining 1/4 cup pepperoni. Place into oven and cook until melted and golden brown, about 2 minutes.
Serve immediately, garnished with parsley, if desired.
