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What?  Has The Goddess been smoking herbs again?  You might think that, but this came to be because she forgot to make pizza dough.  And anyway, this is pretty much pizza, cooked in an oven-to-table pan, finished in the oven and served with good Italian bread to scoop up all that yumminess.  So, it’s pizza, without a crust.  You know what my memory is like.  I had intended to make pizza dough, but as I’m well down that road to Hell, my intentions don’t always pan out.  It turns out, this is actually really good.  It makes a terrific mid-week meal.  Kids love it, and that’s always a good thing.  They can even make it themselves.  It’s perfect game-day, in-front-of-the-TV food and you can actually do this on the BBQ, if you don’t want to heat up the kitchen.  It’s rather nice, after a long, hot day, when the night temperature is bearable, to sit outside and enjoy this hot off the BBQ, with some good focaccia.  It’s fast.  But, most importantly, it’s delicious.

Preheat the oven to 450°F.  Sauté the pepperoni and burger “chunks” in some olive oil in a cast iron skillet.  Use any stove-to-table pan, but cast iron does work very well.  Stir in the garlic, then the tomato sauce.  Bring to the simmer; stir in the onion, bell peppers and basil.  Simmer for a couple of minutes.  Remove from the heat source.  As you can see, I dropped some whole milk ricotta on, then sprinkled with a good Italian seasoning blend and shredded cheeses over the top.  Slide the pan into the oven.  Bake for 5-8 minutes or until the cheese is melted and the mixture is bubbly.  Remove from the oven, and give it another sprinkle of herbs, if you wish. Place in the middle of the table and serve with slices of good bread to scoop up the goodness.  Do remind everyone that the pan is hot!!!

  • Servings: 4-6
  • Difficulty: Easy
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  • 1 tablespoon good olive oil
  • Pepperoni, very coarsely chopped
  • Mushrooms, thinly sliced (optional)
  • Garlic, sliced or crushed
  • 2 cups Quick and Dirty Tomato Sauce (or jarred pasta sauce)
  • Sliced onions
  • Sliced bell peppers
  • Coarsely chopped fresh basil
  • Shredded Italian cheese blend or shredded mozzarella
  • Shredded Parmesan cheese
  • Good quality French or Italian bread, sliced

Preheat the oven to 450°F.

Heat an oven-to-table skillet or pan (about 10 to 12-inches in diameter) over medium heat.  Add the olive oil; toss in the pepperoni and mushrooms, if using; sauté for a couple of minutes.  Add the garlic; sauté for 30 seconds.  Add the tomato sauce and bring to the simmer.  Stir in the onion, bell peppers and basil; return to the simmer.

Remove the pan from the heat source.  Sprinkle the cheeses over the top and slide the pan into the oven.  Bake for 5-8 minutes or until the cheese is melted and the mixture is bubbly.

Remove from the oven, place in the middle of the table and serve with slices of good bread to scoop up the goodness.

NOTE:  This is an incredibly flexible recipe.  I don’t give you amounts, so you may tailor this to your personal preferences.  I’ve added dollops of fresh ricotta and then lightly sprinkled with shredded cheese.  You can add finely chopped olives, cooked, shredded chicken or crumbled, cooked sausage.  I’ve served this with pita wedges or naan, instead of the bread.  I’m sure there are all sorts of other options, which you will make your own.

Pizza “Fondue” Recipe©Marcia Lahens 2019.  All rights reserved.