Cast Iron Spaghetti Meatball Pizza

Cast Iron Spaghetti Meatball Pizza

Cast Iron Spaghetti Meatball Pizza

Even more than the age old question…..What the “Forks” for Dinner? is What the “Fork ” to do with leftovers??????

We always seem to have leftovers that after about a week, need to take a trip to the trash. This is where I really have to watch my husband…….Tim has no sense of smell, so he can’t tell when something’s time has passed. I really hate to throw things out, but we are only two people, and you can only eat a recipe so many times before…….ugh! Even if it was the best thing you ever ate.

I can never make the correct amount of spaghetti……..I always make wayyyyyyyyy too much.  So, in an effort to use the leftovers, I racked my brain……what, what, what can I do with with this glob of leftover spaghetti. I know……but really with all the starch…..then it gets cold……..it’s a big glob. I remembered the Italian Spaghetti Meatball Burger we made back in September…….the one that uses the spaghetti as the bun. Why not use the spaghetti as the crust for a pizza?????

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Italian Beef and Pepper Pizza

Italian Beef and Pepper Pizza

Italian Beef and Pepper Pizza

In our last post “we” shared our……..yes we both made an Italian Beef recipe, and since we couldn’t decide which one was better so, we posted them both!

Now, what to do with the left overs………???????? Ahhh………. but of course… pizza!!

We eat pizza…….a lot………I mean like two or three times a week a lot. I have discovered one thing in writing this blog………days I am not making a recipe, I don’t want to cook anything too difficult and I really don’t want to have to clean up the kitchen……ugh!

This is where I will tell you, Tim is a dish washing man!!!! He does dishes all the time, and for that I pledge to him my eternal gratefulness………..I hate to do dishes!!!!

But, the original idea for this pizza came form Tim and the Italian Beef recipe. So, all the credit for the idea goes to my wonderful husband. I must say the pizza is a total winner!

Italian Beef Pizza Slice

A pre-made crust……..I am a huge fan of the Boboli Pizza crust, either thin or original. I use them all the time……..simple, tasty and you can have one on hand for an impromptu pizza night.

We topped the crust with a jarred marinara sauce, but use your own recipe if you wish, same with the pizza crust, you can make your own homemade if you have the time, or the inclination……….the day I made this I had neither…….lol.

Chunks of the juicy Italian beef went on next. Sliced colored peppers, I used red, orange, and yellow, but any color will do………really, I just didn’t have any green ones…….my bad. I can’t believe I just used that term…….I really don’t like it……but it fit. 

Onions came next, then I used the pepperocini peppers from the Italian Beef, onto the pizza too, they were cooked in all that yummy juice and added an bit of spiciness, like a warm, comfy spice not a blazing hot burn your mouth spice.

Covered with sliced provolone cheese and into the oven……….25 minute later………..heaven on a pizza stone! A note on pizza stones, for me Pampered Chef has the best one around. I have had mine for years and it keeps getting better with age. The darker the stone the better it cooks.

It was sooooo good! Tim and I ate half for lunch and the other half for a late night snack. I was just as good the second time around.

So, after you decide whose Italian Beef recipes is better…….wink, wink……..try the Italian Beef and Pepper Pizza with the left overs………it will make your mouth happy!!!

Italian Beef and Pepper Pizza Collage

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Italian Beef and Pepper Pizza

Italian Beef and Pepper Pizza

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8
  • Category: Pizza
  • Method: Bake
  • Cuisine: American

Ingredients

  • 1 pre-make pizza crust
  • 1 cup marinara sauce
  • 1-1/2 cups Italian Beef
  • 1/2 each red pepper, yellow peeper, orange pepper , sliced into strips
  • 1/2 large onion sliced
  • 9-10 Pepperocini peppers
  • 7 slices provolone cheese

Instructions

  1. Preheat oven to 400*.
  2. Place pizza crust on baking stone or cookie sheet. Layer ingredients in order given on crust. Bake for 20-25 minutes or until cheese is beginning to brown.
  3. Remove from oven, slice, enjoy.

Keywords: Italian Beef, marinara sauce, provolone cheese, pizza, bake

 

Italian Beef

Italian Beef

The holidays are fast approaching and it seems there is never enough time to get everything done. Now is the time to pull out the crock pot or pressure cooker and put it to good use. Italian Beef – two ways………

A couple of weeks ago Tim mentioned Italian Beef………he wanted to make a pizza…….Italian Beef and Pepper Pizza. The Italian Beef being the star of the show……….. we wanted it to be perfect.

Italian Beef Collage

I have made my Italian Beef the same way for years! Super easy and totally delicious. Tim on the other had wanted to make a jazzed up version……..you know Mr. Spicy. So, we made both…….they were both delicious, but of course I though mine was a smig better and he thought the same about his………so let’s call it a tie. I will share both recipes with you and you be the judge!

Using either recipe you can, make the pizza, which we will also post the recipe for, or sandwiches, use it to top pasta or rice. Make it into nachos for game day. Whatever you do with it will be awesome.

Back to the Holiday madness……. this would be perfect for a Christmas or New Years Eve buffet…….it holds in the crock pot beautifully.

Throw it in the crock pot before that last minute shopping and when you get home with your goodies ………dinner is ready……….and no one will say What the “Forks” for Dinner?

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Italian Beef Collage

Italian Beef

  • Author: Tim Boyd
  • Prep Time: 5 minutes
  • Cook Time: 70 minutes
  • Total Time: 75 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Ingredients

  • 2 pounds beef chuck roast
  • 1 medium onion, sliced
  • 3 garlic cloves, minced
  • 10 pepperoncinis (mild or hot)
  • 1/4 cup of juice from pepperoncinis jar
  • 2 tablespoons coconut oil
  • 1/2 cup red wine
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon dried Italian seasoning
  • 1/4-1/2 teaspoon crushed red pepper
  • 1 cup beef broth

Instructions

  1. Place the beef roast at the bottom of the crockpot. Place all other ingredients on top of the roast. Cover the crock pot and set on high for 4-6 hours, or on low from 8-10 hours.
  2. Once the beef is tender and falling apart, use two fork to shred the meat in the juices.
  3. Serve warm on toasted rolls, on a pizza in nachos or with rice or pasta, or on it’s own.

Notes

This recipe can be cooked in a crockpot or a pressure cooker. Times in the recipe are for a crockpot. If using a pressure cooker adjust times according to your pressure cooker instructions. Mine take 70 minutes.

Keywords: chuck roast, onion, garlic, pepperoni peppers, red wine, sandwich, instant pot

 

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Italian Beef Collage

Italian Beef

  • Author: Marty Boyd

Ingredients

  • 3-4 lb Roast
  • 2 Packets of Zesty Italian Dressing Mix (dry mix)
  • 1 cup red wine
  • 1 12 oz jar of sliced Pepperocini and juice
  • 1 cup of beef broth

Instructions

  1. Place all ingredients into crock pot and cook on low 8-10 hours or on high 4-6 hours. Shred the meat using two forks. Use in sandwiches, pizza, nachos, or on pasta or rice.

Notes

This recipe can be cooked in a crockpot or a pressure cooker. Times in the recipe are for a crockpot. If using a pressure cooker adjust times according to your pressure cooker instructions.