Pizza Buns
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 686 |
| pro | 36 g |
| total fat | 43 g |
| sat. fat | 19 g |
| carb | 39 g |
| fibre | 3 g |
| chol | 111 mg |
| sodium | 1,936 mg |
| % RDI: | - |
| calcium | 43 |
| iron | 29 |
| vit A | 22 |
| vit C | 17 |
| folate | 27 |
- Portion size: 16
This is chef Earl's version of the popular frozen pizza meals, and it is a generous serving with plenty of topping. At home, freeze the topping in convenient amounts to have on hand to satisfy pizza cravings.
Ingredients
- 8 8bunbuns, (whole wheat, hamburger, onion or kaiser)
- 1 cup 1cupshredded mozzarella cheese Pizza Bun Topping:
- 1 lb 1lbbacon, finely chopped
- 1 1oniononions, diced
- 2 2cloves garlic, minced
- 2 cups 2cupssliced mushroommushrooms
- 1 cup 1cupdiced ham, (6 oz/175 g)
- 1 cup 1cupdiced garlic sausagegarlic sausages
- 1 cup 1cupdiced pepperoni
- 1-1/2 tsp 1-1/2tspdried oregano
- 1 tsp 1tspdried basil
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1/2 cup 1/2cuppasta sauce
- 1 tbsp 1tbsptomato paste
- 2 2large tomatotomatoes, diced
- 2 cups 2cupsshredded Cheddar cheese
- 1 cup 1cupshredded mozzarella cheese
Preparation
Pizza Bun Topping
In large skillet, fry bacon over medium-high heat until almost crisp, 10 minutes. Drain off fat. Add onion, garlic, mushrooms, ham, sausage, pepperoni, oregano, basil, salt and pepper; cook over medium heat, stirring, until onion is softened, 5 minutes. Transfer to bowl and let cool.
Add pasta sauce, tomato paste, tomatoes and Cheddar and mozzarella cheeses; mix well. (Make-ahead: Refrigerate in airtight container for up to 2 days. Or freeze for up to 2 weeks.)
Cut buns in half. Spread 1/2 cup (125 mL) topping onto each, right to edge. Sprinkle with cheese. Place on rimmed baking sheet; bake in 450°F (230°C) oven until bubbly and golden, about 10 minutes.
