Pizza and lasagna, match made in heaven.
We love love love supreme pizza in this house. It's always a front-runner when we're in the mood for a pizza night (we usually opt for pepperoni pineapple when dining out. do it). I dreamed up this idea one day (either at the bakery or in the shower- my two key places where inspiration tends to strike) while I was thinking of a way to use up half an onion and a red bell pepper that had been sitting in the fridge a tad too long, and were quickly reaching the end of their prime. As a result, my brain got to churning, and this was the end result.
As I prepared to make this meal, I made sure to include all of the essential characteristics necessary to building a supreme pizza- I sauteed up some yellow onion and red bell pepper, tossed in a handful of crumbled italian sausage, sliced up a few fresh mushrooms and black olives, and topped it all off with pepperoni and provolone. It literally tastes like supreme pizza was dumped in a bowl with some noodles. And it's nothing short of amazing.
Skillet Lasagna
Serves 4
4 ounces lasagna noodles, broken into thirds (I used 4 noodles)
1/2 tablespoon olive oil
1 tablespoon unsalted butter
1/2 sweet onion, diced
1/2 red bell pepper, diced
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 cup pre-cooked italian sausage crumbles (I used Jimmy Dean Fully Cooked Sausage Crumbles)
1 (14-ounce) can crushed tomatoes
1 1/2 teaspoons dried basil
1 small can sliced black olives, drained
3 large mushrooms, sliced thin
14 pepperoni slices
4 large slices of provolone cheese
Preheat oven to 425 degrees. In large pot, cook broken pasta noodles according to package directions.
Heat a large (mine was 10.25 inch) oven-safe skillet over medium heat. Add in olive oil and butter, then toss in onions and bell peppers with salt and pepper. Stir and cook for 6 minutes, until soft. Add in garlic and cook for another minute, then add in sausage crumbles, cook until warmed through.
When noodles have softened, remove with a slotted spoon or drain and set aside for a few minutes. Once sausage is warmed, add in tomatoes and basil, tossing well to coat. Add in olives and mushrooms, gently folding mushrooms into the sauce mixture. Cover with lid for about five minutes to allow the mushrooms to cook through. Add in the broken noodles, using the spatula or spoon to fold the sauce over the noodles. Once noodles are evenly distributed and mostly under the sauce, top with pepperoni slices and provolone. Bake for 10 minutes or until cheese begins to bubble.
1/2 tablespoon olive oil
1 tablespoon unsalted butter
1/2 sweet onion, diced
1/2 red bell pepper, diced
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 cup pre-cooked italian sausage crumbles (I used Jimmy Dean Fully Cooked Sausage Crumbles)
1 (14-ounce) can crushed tomatoes
1 1/2 teaspoons dried basil
1 small can sliced black olives, drained
3 large mushrooms, sliced thin
14 pepperoni slices
4 large slices of provolone cheese
Preheat oven to 425 degrees. In large pot, cook broken pasta noodles according to package directions.
Heat a large (mine was 10.25 inch) oven-safe skillet over medium heat. Add in olive oil and butter, then toss in onions and bell peppers with salt and pepper. Stir and cook for 6 minutes, until soft. Add in garlic and cook for another minute, then add in sausage crumbles, cook until warmed through.
When noodles have softened, remove with a slotted spoon or drain and set aside for a few minutes. Once sausage is warmed, add in tomatoes and basil, tossing well to coat. Add in olives and mushrooms, gently folding mushrooms into the sauce mixture. Cover with lid for about five minutes to allow the mushrooms to cook through. Add in the broken noodles, using the spatula or spoon to fold the sauce over the noodles. Once noodles are evenly distributed and mostly under the sauce, top with pepperoni slices and provolone. Bake for 10 minutes or until cheese begins to bubble.
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