Two classic Italian favorites meet in this satisfying, cheesy Pizza Pasta casserole

I dearly love pizza. I find it irresistible recent and hot from the oven or leftover chilly, proper out of the fridge. I by no means tire of the various combinations of basil, oregano, garlic and onions; of fennel seeds, artichoke hearts, olives and tomato sauce; of recent mozzarella, feta and pesto and spinach and peppery arugula. 

Add some grated Italian cheese like Pecorino Romano or Parmesan and end with some fruity-bitter-grassy further virgin olive oil and crushed, dried pink pepper flakes — properly, it is simply my favourite factor. Fortunately, my husband, Tom, loves pizza, too, so he doesn’t thoughts that pizza is on our supper menu virtually each week. I ought to say he would not thoughts weekly pizza night so long as it is my pizza we’re consuming. It may be why our marriage is so good: He loves my pizza. 

This Pizza Pasta was born out of necessity when the disruptions of COVID-19 included being unable to acquire my favourite frozen pizza crusts that I had grown to depend upon for our weekly home made pizza repair. The one store that carries them is Ever’Man, my favourite semi-local food co-op in Pensacola, Florida. From the time I found them years in the past, they have been at all times in inventory and stacked twenty or extra excessive within the freezer case. These crusts make my pizza-loving desires come true. They baked up crispy and delicious each time. I completely took them as a right. 

These particular crusts additionally work for my gluten-sensitive, grain-sensitive, this-sensitive and that-sensitive individual in my life who loves pizza virtually as a lot as I do, however cannot stand the sensation of consuming a “big dough ball.” Tom would not readily admit to being grain-sensitive, however he by no means feels properly when he eats it, and, frankly, I can do with out it, too. They’re made primarily of tapioca starch, however along with being grain-free, they’re the explanation my home made pizzas are leagues higher than something we are able to get at a restaurant.  

I ought to in all probability tone down my ego a bit, waxing on about my  home made pizzas being so superior, and clarify there is not a lot competitors the place we reside. We neither reside in nor are we close by a “pizza city” the place magnificent pies are available. Actually, we reside in what I would name a pizza-deprived space of the nation. I’ll say, nonetheless, that the gluten-free pizza down the seashore at our beloved native consuming joint is fairly darn good, however mine actually are higher!  

The factor is, I’ve perfected the pizza that Tom and I favor — a thin, crispy crust with well-done toppings and plenty of flavorful herbs. It’s one of the best to us. I get that it in all probability wouldn’t be one of the best to these with completely different pizza preferences. Though I alter it up, our pies virtually at all times have a pesto base with tiny diced onion, somewhat little bit of feta and/or buffalo mozzarella, portobello mushrooms, plenty of fennel seeds, basil and oregano with spinach or arugula, which I bake individually then place atop our pizza because it comes out of the oven. Lastly, I grate Pecorino Romano, drizzle extra-virgin olive oil, and sprinkle crushed pink pepper to complete. It’s a style sensation! 

For years I clicked alongside making my excellent nutritious and scrumptious pizzas with my wholesome grain-free crusts, basking in all of the compliments I obtained, coasting by way of my pizza evenings on auto-pilot. Then somewhat factor known as COVID-19 got here alongside and actually messed issues up. Abruptly the freezer circumstances at Ever’Man had massive swaths of empty area the place my favourite staples have been as soon as housed in massive provide. After many months, their deliveries did decide up and turn out to be extra common, however my beloved grain-free crusts remained UNAVAILABLE. Nobody may say once they could be again in inventory. 

And identical to that, Pizza Pasta was born as a option to serve all my favourite pizza toppings — no crust required! And whereas finally my crusts turned obtainable once more, Pizza Pasta is right here to remain. 

Need extra nice meals writing and recipes? Subscribe to Salon Food’s newsletter.

More often than not, I am cooking for simply Tom and me, so I make ours in a single massive 9-by-12″ casserole dish. However when you’ve got a bigger household or are having a bunch over, it is enjoyable to place out mixing bowls and small baking dishes, sauces, toppings and cheeses and permit individuals to create their very own private Pizza Pasta concoctions. It is such a straightforward option to take care of everybody’s meals allergic reactions, sensitivities and preferences, whereas being actually enjoyable on the similar time. Individuals like to congregate within the kitchen, so set the whole lot out buffet-style and let of us get inventive. As of late there’s a type of pasta for everybody: some constructed from rice, from beans, from cassava (and from stuff you simply cannot think about may ever create pasta). 

And in contrast to many alternative-ingredient objects, these numerous pastas do not price far more than common wheat varieties.

No matter whether or not you’re making Pizza Pasta for 2 or 22, you will want to pre-cook your toppings. Cook dinner your pasta in keeping with the instructions on the package deal and permit time for it to utterly cool. Ensure to not overcook it, hold it al dente, and funky it off with chilly water instantly after pouring it into your colander. The pasta ought to be room temperature or chilly when assembling your pies.

Cook dinner any protein you wish to embody on the stovetop and drain off any fats. You’ll pre-bake your veggies within the oven. I take advantage of a large jelly roll pan for my greens. It is as massive as considered one of my oven racks and works completely as I can hold them separated and within the oven without delay. In case you have a “convection” choice in your oven, use it to hurry up the method and in addition hold your toppings crisp.    

As soon as your substances are pre-cooked, all you want is a greased baking dish and a few creativeness. The pasta turns into your crust, and it ought to be blended with no matter base you want: pesto, tomato sauce, or olive oil with salted, roasted garlic are a few of my favorites. Add a little bit of cheese to your base-pasta as properly. From there, you merely layer in your toppings and bake till sizzling. I take advantage of a bigger baking dish for a thinner bake. Others favor a thicker pasta base and, subsequently, use a deeper, smaller dish. Mainly, your pizza preferences get translated to this new platform. 

You will not consider how good it’s, and it truly is plenty of enjoyable to create particular person dishes to swimsuit everybody’s preferences. My buddy’s younger daughter created her favourite whereas at my home. It’s heavy on the pasta with heaps and plenty of cheese and chopped pepperoni. It appears rather a lot like macaroni and cheese with pepperoni, however that is positive. It’s a nice supper for adults and youngsters alike. I’ve little doubt it is going to turn out to be a top-requested menu merchandise at your own home because it has at mine.

Salon Meals writes about stuff we expect you may like. Whereas our editorial workforce independently chosen these merchandise, Salon has affiliate partnerships, so making a purchase order by way of our hyperlinks could earn us a fee.