A delicious pizza pasta all made in one pot and topped with your choice of pizza toppings. This dinner comes together in less than 20 minutes and sure to please the pickiest of eaters!
You know how easy it is to pop a frozen pizza in the oven?
Well, I can’t say this is easier, (you do have to chop a few veggies) but it can be quicker. In the time it takes to preheat the oven and cook the pizza, this will be ready. Plus fresher ingredients and great flavors.
Sometimes things seem too good to be true. And this is not one of those things. Promise.
You start by choosing the veggies you want in your “pizza.” My pick – mushrooms, red pepper, green pepper, onion, and garlic. Those all get sauteed in the pot with some olive oil until they are glistening and beginning to get tender.
Next, the pasta goes in. I chose to use a small farfalle/bowtie pasta, but you can choose whatever pasta you would like. Just make sure it is a very small pasta – like macaroni, small shells, or radiatori. This way the noodles can get cooked through with the amount of liquid included and in a timely manner.
So with the pasta, you add one jar of pizza sauce (typically this is found with the pizza stuff – pre-made pizza crusts, pizza packets, flatbread, pepperoni, packaged Parmesan cheese, etc and next to the pastas). Along with the pizza sauce is one cup of water and one can of (undrained) diced tomatoes.
On the lid goes, the heat gets turned down, and this nice mixture gets to simmer and get all cooked. While you totally relax.
Or shred the cheese. I don’t like to buy pre-shredded cheese because it has a wax coating that tends to make food greasy. I buy cheese from the block and hand grate it, with the exception of Parmesan cheese. This pizza has three cheeses – cheddar, mozzarella, and a little bit of Parmesan.
Once the pasta is cooked through, stir in the cheddar cheese and then top with the mozzarella and Parmesan. Some spices get sprinkled on of your choice and the last of your veggies + pepperoni go on. And just like that it’s ready to eat!
Better than frozen pizza for sure.
- 1 tablespoon olive oil
- 1/2 teaspoon minced garlic
- 1/2 cup white onion
- 1/2 cup bell peppers (I used red)
- 1/3 cup mushrooms
- 2 and 1/2 cups mini farfalle pasta (or other small pasta)
- 1 cup water
- 1 (14 ounce) container pizza sauce
- 1 (14.5 ounce) fire-roasted diced tomatoes
- 1/2 teaspoon Italian seasoning, more to taste
- 3/4 cup cheddar cheese, shredded
- 3/4 cup mozzarella cheese, shredded
- Additional topping ideas: 1 teaspoon dried basil, 1 teaspoon oregano, salt and pepper, shredded Parmesan cheese, pepperoni, sliced black olives, extra peppers, red onion, mushrooms, etc.
- In a large nonstick skillet over medium heat, combine the olive oil and garlic. Stir for about 30 seconds or until fragrant and add in the onion, peppers, and mushrooms. Cook until glistening and somewhat tender.
- (You can add or leave out any of these ingredients according to personal preferences. Additionally, if you would like ground beef or sausage in this pizza, cook that first then drain the fat and set aside to be added in after the pasta is completely cooked.)
- Stir in the pasta, water, pizza sauce, and undrained can of diced tomatoes. Give it a stir and allow the mixture to boil. As soon as it boils, lower the temperature to low and cover with a lid.
- Allow to simmer, covered, for 10-15 minutes or until the pasta is tender. Stir every 5-6 minutes to keep the mixture from sticking to the bottom and more often if you don't have a nonstick skillet.
- While it is cooking you can shred the cheese, cut up additional toppings, and "cook" the pepperoni. I like to place the pepperoni in between two pieces of paper towel and microwave for about 6 seconds. Then dab all of the extra grease off.
- Once the pasta is cooked, stir in the seasonings to taste, salt and pepper to taste, and the cheddar cheese.
- Top with mozzarella cheese and all the toppings of choice.
- Serve immediately.
Highly adapted from The Gunny Sack
Here are some other easy and one-pot meals: