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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350 degrees. | 2. Pour the can of crushed tomatoes into a small bowl. Finely mince the garlic and toss in with the tomatoes (I like to use my microplane to do this since the garlic won’t burn in the sauce and this way you won’t get large chunks of raw garlic while you eat). Stir in the oregano, salt, sugar and pepper. Set aside. | 3. Prepare the rolls: Cut off just the very top crust of the roll. Use your fingers to pull out the bread from inside the roll, creating a bowl. Be careful not to pull too much off from close to the sides and bottom as you don’t want the ingredients to leak out. You will want the sides and bottom to be about ½-3/4” thick. (Toast up the bread you pulled out to use as croutons in a soup or salad to avoid waste!). | 4. Heat the cooking oil in a sauté pan over medium-high heat. Add the onion and sauté for about 2-3 minutes or until tender. Add the ground beef to the pan and season with salt and pepper. Break up the meat as it cooks with a wooden spoon, stirring frequently until the meat is no longer pink. Remove from the heat and drain using a metal colander. Set aside. | 5. Place the “bread bowls” onto a baking sheet. Spread the bottom of each with a good portion of the sauce. Then divide the ground beef mixture among the rolls (you don’t want these to over flow too much, so use less beef if necessary). Layer the mushrooms and the pepperoni on top of the beef. Now top the each bun with the mozzarella cheese. The mixture/cheese should come just barely above the top of the bun as it will sink a little as it cooks. | 6. Cook the deep dish pizzas for about 15-20 minutes, until the cheese is melted and bubbling, the bread is slightly toasted, and the ingredients are warmed through. Let sit for about 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
salt	1/2	teaspoon		-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
club	5			-	-	-	-
cooking oil	1	tablespoon		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		1.4432	0.3677	0.0597	0.0187
cremini mushroom	4 -5		sliced	0.0	0.0	0.0	0.0
pepperoni	20	slices		-	-	-	-
mozzarella cheese	2	cups	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.