Best Easy Mushroom Pizza Pie Recipes

RANCH PIZZA PIE

Steps:

• Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes.
• Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes.
• On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water.
• Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients.
• Preheat the oven to 425 degrees F.
• Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.
• Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes.

EASY MUSHROOM PIZZA PIE

Steps:

• Heat oven to 425°F. Grease 10-inch glass pie plate with shortening or cooking spray. Sprinkle mushrooms, 2/3 cup of the onion and 1/3 cup Parmesan cheese in pie plate.
• In medium bowl, beat milk, eggs and Bisquick mix with wire whisk or electric mixer about 1 minute or until smooth. Pour over vegetable mixture in pie plate.
• Bake 20 minutes. Spread pizza sauce over top. Top with 1/4 cup Parmesan cheese, remaining 1/3 cup onion, the bell pepper and mozzarella cheese. Bake 15 to 20 minutes longer or until cheese is light brown. Let stand 5 minutes before cutting.

ALLIE'S MUSHROOM PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.
• In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
• Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.

PIZZA LOVER'S PIE

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, green pepper and onion over medium heat until sausage is no longer pink, breaking it into crumbles; drain. Set aside., Roll half the dough into a 12-in. circle. Transfer to a greased 9-in. deep dish pie plate. Layer with half each of the following: mozzarella, Parmesan and pizza sauce. Top with the sausage mixture, pepperoni, mushrooms and 1/8 teaspoon oregano. , Roll out remaining dough to fit top of pie. Place over filling; seal edges. Layer with remaining pizza sauce, cheeses and oregano. Bake until golden brown, 18-22 minutes.

MINI CREAMY MUSHROOM PIES

Steps:

• Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
• Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
• Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
• Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.

RIDICULOUSLY EASY CHICAGO-STYLE PIZZA PIE

Steps:

• Preheat oven to 400°F.
• Bake the pie crust according to your package's directions. I usually prick the bottom and sides of the crust all over with a fork and bake it for 10 minutes, or until it becomes slightly golden. Remove, and set aside.
• Brown the sausage for about 5 minutes in a large pan over medium-high heat. Add the onion and mushrooms and cook for a further 5 minutes, or until the sausage is cooked and the onions are soft and translucent. Drain of any excess fat. (You can add salt & pepper at this point depending on how salty/spicy your sausage is- I usually don't).
• Sprinkle the mozzarella and parmesan on the bottom of your pie crust. Top the cheese with the sausage mixture, and spread it out evenly. Next, spread the pizza sauce over the top, making sure the filling is completely covered. Finally, you can sprinkle the Italian seasoning and grated cheese on top, if you wish.
• Bake for 30 minutes. Let cool for at least 5 minutes before serving.

IMPOSSIBLY EASY PIZZA PIE

Steps:

• Heat oven to 400 degrees.
• Spray a 9 inch pie pan with cooking spray.
• Sprinkle onion and parmesan cheese in bottom of pie pan.
• Stir bisquick, milk and eggs til blended.
• Pour into pie pan.
• Bake 20 minutes.
• Spread with pizza sauce and top with remaining ingredients.
• Bake 10 to 15 minutes until cheese is light brown.
• Cool five minutes before serving.

MUSHROOM & AUBERGINE PIZZA PIE

Steps:

• Make the dough following pack instructions, reserving a few tbsp of the mix for dusting. Heat 2 tsp of the garlic butter in a large frying pan, then cook the aubergine rounds, in batches, for 1-2 mins each side, until golden. Remove and season, then set aside. Add a little more butter and fry the mushrooms until soft, then remove and set aside.
• Lightly butter an 18cm round cake tin, about 4cm deep. Dust a flat surface with the reserved bread mix and roll out two-thirds of the dough to come over the sides of the tin. Line the tin and press the dough into the corners. Leave the sides hanging over.
• Layer up the ingredients, starting with half the aubergine, basil, pasta sauce, mozzarella and mushrooms. Repeat with the remaining ingredients, pushing down well. Roll out the remaining dough to form a lid and put it on top. Pinch together the lid and the sides, twisting them together to form a crusty edge. Wrap well and freeze. Defrost at room temperature for about 8 hrs.
• Heat oven to 200C/180C fan/gas 6. Cook pie for 30 mins. Remove from the tin and place on a baking sheet. Brush with garlic butter, then cook for 20 mins more, brushing again with butter before serving.

CAST-IRON PIZZA PIE

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, green pepper and onion over medium heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. , Roll half of dough into a 12-in. circle. Transfer to a 10-in. cast-iron or other ovenproof skillet. Layer with half of each of the following: mozzarella, Parmesan and pizza sauce. Top with the sausage mixture, pepperoni, mushrooms and 1/8 teaspoon oregano. , Roll out remaining dough to fit top of pie. Place over filling; seal edges. Layer with remaining pizza sauce, cheeses and oregano. Bake until golden brown, 18-22 minutes.