Rachael Ray has a lot of Italian recipes, I’m not sure this is true Italian Pizza, but it is good. When I made it I had a ton of trouble with the biscuits. I’m usually not picky about brands, but don’t buy off brand canned biscuits, buy the best ones, you know the ones! You’re supposed to cut these in thirds, so I got more like a pizza bread, but don’t get me wrong it was good. We had a lot and didn’t eat them all, so Jeremy took them to school, the other teachers loved them! I hope you love them too! I did tell you just to pick your favorite pizza toppings, but if you want to follow the recipe, by all means, I won’t stop you!

Recipe: Mini Deep Dish Pizzas

Mini Deep Dish Pizzas

Total Time: 35 minutes

Cookbook: Rachael Ray Daytime Show

Husband Says: “I liked them.”

Notes:I made half of these with pepperoni and half with canadian bacon, so like I said mix it up a bit and use whatever you like on a pizza. If anyone makes these, let me know how the biscuits worked for you. I may try this again when I have a chance with the dough boy biscuits!

Ingredients

press biscuits in the muffin tin

add sauce

add meat

add cheese

Mini Deep Dish Pizzas

Recipe: Pasta E Fagioli

Ready to eat!

Total Time: 45 minutes, only about 15 minutes prep time!

Difficulty: easy

Husband Says: “It’s good for the most part, instead of sausage balls, I’d perfer it to be more spread out, like ground meat.”

Notes:I pretty much followed this recipe, except for Fennel seed, I didn’t have them, I can’t remember if I was too cheap to buy them, or couldn’t find them. Also, I used bacon instead of pancetta, they are like “cousins”. However, that being said, I think I would add a can of diced tomatoes, if you like tomato flavor. I served this up with some frozen garlic bread sticks  and a Cesar salad! TIP: Make sure you deglaze the pan, meaning, pour in a little chicken broth and with a wooden spoon or rubber spatula scrape up all the bits from the bottom of the pan. This adds flavor and will be helpful when cleaning time rolls around! Also make this in a heavy bottom pot, like a cast iron pot, I love my Le Creuset deep roasting pot, it’s perfect for soups! (Plus it reminds me of my grandmother, she did buy it for me, but she also makes the most amazing roast and carrots for Sunday lunch in hers!)

Ingredients

just add pasta!