So I tried a new recipe tonight and thought I would share. I made a few changes to the original recipe mainly because I made a couple of mistakes that turned out to be wonderful.
Adapted from the Mushroom Pizza Pie recipe found in the Betty Crocker Easy Everyday Vegetarian cookbook.
2 cans (4oz) mushroom pieces and stems, drained
1 cup chopped onion
1/3 cup grated parmesan cheese
1/3 cup shredded mozzarella
1 1/2 cups milk
3/4 cup Original Bisquick mix
1 cup pizza sauce
1/4 cup grated parmesan cheese
1 bell pepper chopped (about 3/4 – 1 cup)
1 1/2 cups shredded mozzarella
- Heat oven to 425. Spray 10 inch deep dish pie plate with non stick spray. Mix mushrooms, 2/3 cup onion, 1/3 cup parmesan cheese, and 1/3 cup mozzarella cheese in a small bowl. Sprinkle mixture in bottom of pie plate.
- Beat Eggs, Milk, and Bisquick mix until smooth, about 15 seconds. Pour over vegetable mixture.
- Bake uncovered 20 minutes. Spread pizza sauce over top. Top with remaining ingredients. Bake 15-20 minutes longer or until cheese is golden brown. Let stand 5 minutes before cutting.
I really need to start using my actual camera to take pictures and not my iPhone but at least you get the general idea of what it should look like. One final caution, the pie plate will be very full so you probably want to put something under it just on the off chance it spills over the sides. You could probably also make this in a casserole dish which might be a little deeper. I might try that next time.