Tag Archives: One Dish Meals

No Peek Chicken (Sandra H.)

1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can Cream of Mushroom soup
1 can Cream of Celery soup
1 can water (add another can of water for moister rice)
chicken breasts or tenders

In a greased 9 x 13″ pan mix the box of rice, cans of celery and mushroom soup and
water.  Arrange raw chicken on top of the rice mixture. Cover and seal with foil. Bake at 350 F for 2 1/2 hours and “Don’t Peek!”

Shrimp Lo Mein (thewoksoflife)

12 oz shrimp (31/40 size), peeled and deveined
1 lb fresh pre-cooked lo mein noodles
1/2 t sugar
1 1/2 T regular or light soy sauce
2 t dark soy sauce
1 T oyster sauce
1/2 t sesame oil
pinch of fresh ground white pepper
3 T neutral oil (like vegetable or canola), divided
2 cloves garlic, minced
6 fresh button or cremini mushrooms, sliced
1 medium carrot, julienned
1/2 c bamboo shoots, sliced
1/2 c water chestnuts, sliced
1 T Shaoxing wine
3 c shredded napa cabbage
1 c snow peas, trimmed
1 c fresh mung bean sprouts
2 scallions, split and cut into 2″ long pieces

Take the shrimp and noodles out of the refrigerator, and let them come up to room temp. One trick for the noodles is to soak the whole bag (unopened) in hot water, which speeds up the warming process without making the noodles soggy. If you can’t find lo mein noodles, you can actually substitute dried linguini. Just cook until al dente, drain and immediately toss with 1 T vegetable oil, working the oil into the pasta so the noodles don’t stick together. Always prepare your noodles just before you are ready to make the dish so they don’t dry out and remain at room temp or warmer. This makes the stir-frying process much easier. Combine the sugar, soy sauces, oyster sauce, sesame oil and white pepper in a bowl until the sugar is dissolved and set aside. Heat a large wok over high heat until it just starts to smoke, and add 1 T oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10 – 15 seconds on each side. Immediately transfer the shrimp to a plate and set aside. Return the wok to the highest heat possible and add 2 T oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots and water chestnuts and stir-fry for 30 seconds. Next, spread the Shaoxing wine around the perimeter of the wok, and then add the napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 min. Now, you can see why you want everything at room temp or everything will be overcooked and mushy by the time it heats up! At this point, the noodles should be softened, so add in the sauce mix you set aside earlier and mix until everything is well combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed. Add in the shrimp, snow peas, bean sprouts and scallions. Mix well for another 2 min and serve! Serves 6.

Pan Fried Honey Hoisin Noodles (woksoflife)

1 T honey
1 T hoisin sauce
2 t soy sauce
1/2 t sesame oil
1/4 t salt
1/2 T shaoxing wine or dry sherry (opt)
1/4 t white pepper
8 oz fresh Hong Kong Style Egg Noodles (pan-fried noodles, not “wonton noodles”) or 3 bundles dried Hong Kong Style Egg Noodles
3 T oil
1 scallion, chopped
1 T toasted sesame seeds

In a small bowl mix together honey, hoisin, soy sauce, sesame oil, salt, shaoxing wine (if using) and white pepper. Set aside. Bring a pot of water to a boil and add the noodles. Fresh noodles should be boiled for about 1 min. For dried noodles, boil for 2 – 3 min. Rinse the noodles in cool water and drain thoroughly. Heat wok over high heat and add 1 T oil. Spread noodles across the surface of the wok in a thin, even layer and swirl the wok to distribute the oil. Cook over medium to medium high heat until the noodles are crisp, about 5 min. Flip noodles over and add another T oil around the perimeter of the wok to let the other side crisp up. Don’t stress if you can’t turn the noodles over in one shot. The goal here is just to get the noodles to crisp evenly. You want them to be pretty dry, so that the sauce caramelizes when you add it. Keep the heat at medium and add that last T oil to the wok, along with the sauce. Toss the noodles around for another 3 min until they’re all coated and the sauce is caramelized. Garnish with scallions and sesame seeds. Makes 2 servings.

Pan Fried Noodles with Chicken (Gai See Chow Mein) (woksoflife)

2 boneless skinless chicken breasts, cut into thin strips


2 t soy sauce
2 t oil
2 t cornstarch
1/4 t salt

In a bowl, combine the marinade ingredients with your sliced chicken and set aside.

Chow Mein

1 small bunch of choy sum or baby bok choy (about 2 – 3 c, more if you like veggies)
4 bundles of dried Hong Kong style egg noodles or 10 oz fresh HK Style noodles
1 T oyster sauce
1 T soy sauce
1 t sesame oil
pinch of sugar
1/2 t salt
fresh ground white pepper
1 c hot chicken stock
2 T cornstarch
2 T water
3 T oil
2 T Shaoxing wine
2 cloves garlic, chopped

Use your hands to tear the green vegetables lengthwise into manageable pieces and set aside. Bring a large pot of water to a boil. Add the fresh or dried noodles. For fresh noodles, boil for 30 seconds to a min. For dried, it’ll take a little longer. Cook until they’re just softened. Be careful not to overcook them, or they’ll be soggy! Rinse with cold water, drain and set aside. In a small bowl, combine the oyster sauce, soy sauce, sesame oil, sugar, salt, white pepper and hot chicken stock. In another bowl, mix cornstarch and water into a slurry and set aside. Heat wok over high heat and add 2 T oil, making sure to swirl it around to coat the sides. Spread out noodles in an even layer and fry for about 3 min or until golden and crisp. Flip the noodles over and fry the other side (you can add a bit more oil if necessary). If preheated properly, the noodles should not stick to the wok. With practice, you’ll be able to flip all the noodles in one shot! If you’re not feeling lucky, then just flip it in small sections. When the noodles are golden on both sides, transfer the noodles to a large round plate. Next, heat the wok until just smoking and add another T oil. Sear the chicken breast. Once browned, add the garlic and then the shaoxing wine to deglaze the pan. Pour in your sauce. Let the liquid come to a boil and add green vegetables. Stir and cook for about a min. Stir up your slurry mix again, since the cornstarch probably settled to the bottom of the bowl. Once the liquid is boiling, add about 2/3 of the cornstarch and stir the mix to thicken. Add more slurry until the sauce thickens enough to coat a spoon. How thick you like your sauce is also about personal preference. Allow to bubble up for another 30 seconds or so. Pour the entire mix over the noodles and serve immediately. Serve with hot chili oil or Sriracha on the side if you like! Serves 4.

Meatloaf in a Mug (society19)

2 T 2% milk
1 T ketchup
2 T quick cooking oats
1 t onion soup mix
1/4 lb lean ground beef
ketchup (opt)

Mix the milk, ketchup, oats and soup mix in a separate mug and then crumble the beef over the mixture and mix really well. Pat it all into the other mug and cover it and microwave on high for 3 min or until meat is no longer pink (use a thermometer to make sure the meat is safe and reads 160°). Let it all drain and stand for 3 min. Serve with additional ketchup if desired.

Mediterranean Style Wine Braised Lamb Shanks with Vegetables (themediterraneandish)

Spice Mix

2 1/4 t garlic powder
1 t sweet Spanish paprika
1 t salt
1 t freshly ground black pepper
3/4 t ground nutmeg

Mix together.


6 American Lamb Shanks
2 T olive oil
1 medium yellow onion, roughly chopped
2 celery ribs, chopped
3 large carrots, peeled and cut into large pieces
1 lb baby potatoes, scrubbed
2 c dry red wine (don’t use expensive wine here)
3 c low-sodium beef broth
1, 28 oz can peeled tomatoes
2 cinnamon sticks
4 springs fresh thyme
2 springs fresh rosemary

Preheat the oven to 350 F. In a small bowl, add all the spice mix ingredients and mix to combine. Pat lamb shanks dry and season with the spice mix on all sides. In a large Dutch oven, heat olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 min or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat. Add onions, celery, carrots and potatoes. Saute for 5 – 7 min on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits.  Cook briefly so that the wine reduces a bit. Add broth, tomatoes, cinnamon sticks, thyme and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 min. Turn heat off. Cover pot and transfer to pre-heated oven. Cook in the oven for 2 1/2 hours (It’s a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.) To Make Ahead: These braised lamb shanks can be prepared 1 day ahead. Once cooked, let the lamb cool. Store the lamb shanks separate from the vegetables and braising liquid. Cover in a tight lid container and keep chilled in the fridge. Bring to room temp before heating. Place the lamb shanks in an oven-safe dish with 1/2 c broth or water. Cover and heat in a 350 F heated oven. Meanwhile, place the vegetables and braising liquid in a pot, add a little broth or water. Cover and warm over medium heat. When ready to serve, you can transfer the lamb shanks to a platter and spoon the vegetables and liquid on top. Slow Cooker Instructions: If you prefer to employ your slow cooker for this lamb shank recipe, use 1 less c wine. Follow the recipe until you boil everything together stove-top. Instead of transferring the pot to the oven, carefully transfer everything to the insert of your largest slow cooker.  Set the slow cooker on low for 8 hours.

Hashbrown Potato Quiche Lorraine (Golden Grill)

1 4.2 oz carton Golden Grill hash brown potatoes
2 T canola oil
3 T cooked chopped bacon
1/4 c caramelized onions
1/2 c Swiss cheese, shredded
1/3 c Parmesan cheese, grated
3 eggs
2/3 c whole milk
2/3 c heavy cream
1/4 t salt
1/8 t white pepper

Preheat oven to 375 F. Refresh potatoes by adding hot water. Let stand for 10 min. Butter a 9″ pie pan. Heath oil in a non-stick pa n over medium high heat, drain the potatoes and cook on one side until brown at the edges, about 5 min. Press the potatoes lightly into the pie pan to make a crust. Arrange bacon, onions and cheese over the crust. Beat together eggs, milk, cream, salt, pepper and pour over all. Bake for 25 min or til set. Serves 6.

STOVE TOP One Dish Chicken Bake (kraftrecipes)

1 2/3 c hot water
1 6 oz pkg STOVE TOP Stuffing Mix for Chicken
1 1/2 lb boneless skinless chicken breasts, cut into bite size pieces
1 10 oz can condensed cream of mushroom soup
1/3 c sour cream

Heat oven to 400º F. Add hot water to stuffing mix; stir just until moistened. Place chicken in 13 x 9″ baking dish. Mix soup and sour cream until blended; pour over chicken. Top with stuffing. Bake 30 min. or until chicken is done. Note to Me: Use my own stuffing recipe.

Eggroll in a Bowl (mostlyhomemademom)

1 lb ground sausage
1 bag dry coleslaw mix (shredded cabbage and carrots)
5 cloves garlic, minced
1/2 c soy sauce (low sodium preferred)
1 t ginger
sliced green onion

In a large, deep skillet, brown sausage. Meanwhile in a small bowl, combine garlic, soy sauce and ginger; set aside. Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine. Pour soy sauce mix into the skillet and stir, continuing to cook over medium heat for about 5 min or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion. Yield: 4 – 6 servings.

Chicken Enchiladas With Sour Cream White Sauce (kidfriendlythingstodo)


4 c cooked chicken breast, shredded or cubed
1 T chili powder
1/2 t garlic salt
1 t ground cumin
10 – 12 10″ flour tortillas

In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 c chicken mix down the center of each tortilla. Roll up and place seam side down in 2 13 x 9″ baking dishes coated with cooking spray. Pour sauce over the enchiladas. Sprinkle the rest of the cheese on top. Bake at 350° F for 15 – 20 min or until it’s bubbling. Top with your choice of optional toppings.


2 T flour
1 1/2 c chicken broth
1 1/2 c reduced-fat sour cream
2 c shredded Mexican cheese blend

In a medium saucepan, whisk the flour and broth until smooth. Bring it to a boil and cook for about 2 min. Remove from heat and let it cool off for a few min. Stir in the sour cream and 1 c cheese. stir until cheese is melted.

Optional Toppings

chopped tomatoes
green onion


Outback Steakhouse Potato Soup (chefpablos)

4 large or up to 8 small potatoes
Kosher salt
vegetable oil
2 sticks butter
1 onion, diced
3/4 c flour
48 oz chicken broth
2 c water
celery salt to taste
1/2 t ground black pepper
1/4 t dried basil
1/4 t sugar
1 1/2 c heavy cream
4 – 6 slices cooked bacon, chopped
chopped chives (opt)
2 c shredded Monterrey Jack / Cheddar cheese blend.

Preheat your oven to 350 F. Rinse and scrub the skins of the potatoes and dry with a towel and then pierce each potato several times with a fork. Place a small amount of oil in your hands and coat each potato and then sprinkle each one with Kosher salt. Place in the oven, directly on the rack (no cookie sheet and NO foil!) Bake approx 60 min. In a large pot, cook your bacon, turning it frequently until just crispy. Leave the grease from the bacon for the next step (yes, it’s unhealthy, I know). In the same pot, melt the butter with the bacon grease, over a low to medium heat, being careful not to burn it. Add onion and cook until softened. Add flour and stir while it cooks for about 3 min, using a rubber spatula to loosen any bits of bacon stuck to the bottom (yum!) Slowly add chicken broth, water, salt, pepper, basil and sugar, bringing to a boil and stirring often with a whisk. Gradually add the heavy cream until you’ve reached the proper consistency. Chop the potatoes into bite sized cubes and add to the soup and simmer for approx 5 min to bring the potatoes to temp (remember, they’re already cooked.. so don’t overdo it). Ladle soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.

Stove Top Tamale Pie (mccormick)

1 1/2 lbs ground beef
2 pkgs Taco Seasoning mix
2 8 oz cans tomato sauce or 1, 14 1/2 oz can diced tomatoes, undrained
1 16 oz can kidney beans, undrained
1 8 oz pkg corn muffin mix
1 c shredded Cheddar cheese
1/4 c sliced green onions

Brown ground beef in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, tomato sauce and beans. Bring to boil. Reduce heat to low; cover and simmer 10 min. Prepare corn muffin mix as directed on package. Drop small spoonfuls of batter over meat mix. Cover. Cook on medium-low heat 15 minutes or until corn bread is cooked through. Sprinkle with cheese and green onions. Cover. Cook on low heat until cheese is melted. Makes 8 servings.

Smothered Baked Chicken Burrito (carlsbadcravings)

Baked Chicken Burritos

1 recipe Slow Cooker Mexican Chicken
6 burrito size tortillas (can use raw/undercooked tortillas)
1 c shredded sharp cheddar cheese
olive oil or nonstick cooking spray

Prepare Mexican Chicken according to recipe directions. Drain any excess liquid from chicken. Preheat oven to 400 F. Line a baking sheet with foil and add a baking rack on top. Prepare burritos by adding a heaping 1/2 c filling to each tortilla (uncooked if using raw tortillas), top with desired amount of cheese and roll up burrito style. Place burritos on the baking rack and brush both sides lightly with olive oil or spray with nonstick cooking spray. Cook for 18 – 20 min or until golden. Broil to desired crispiness, flip over and broil the other side until golden. To serve, top burritos with Cheesy Green Chili Sour Cream Sauce and desired toppings. Serves 6.

Cheesy Green Chili Sour Cream Sauce

2 T olive oil
1 T butter
3 T flour
2 c low sodium chicken broth, warmed
1/2 t cumin
1/4 – 1/2 t salt
1/4 t pepper
1/2 c sour cream
1/2 of a 4 oz can mild chopped green chilies or more to taste
1/2 c cheddar cheese
hot sauce to taste (op)

Melt butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook stirring constantly for 3 min. Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 2 – 3 min. Remove from heat and stir in green chilies, cheese until melted then sour cream. Add hot sauce to taste if desired.

Optional Toppings

tortilla strips or chips

Beijing “Fried Sauce” Noodles (Zha Jiang Mian) (thewoksoflife)


6 oz ground pork
1/4 t salt
1 t cornstarch
1/2 t oil
1/8 t white pepper

Combine salt, cornstarch, oil and white pepper. Marinate for 15 min.


1 T oil
1 oz pork fat, finely minced (opt)
3 slices ginger, minced finely
4 cloves garlic, minced
6 fresh shiitake mushrooms, finely chopped
2 T sweet bean sauce
3 T ground bean paste
1 T dark soy sauce
1 c water
8 oz noodles (your favorite flour based noodle, fresh or dry)
1 c julienned carrots
1 c julienned cucumbers
1/2 c julienned scallions

Heat 1 T oil in your wok over medium heat and add the pork fat (if using). Cook for 1 min to render the fat down and add the marinated ground pork to the wok. Cook for a minute to brown it and then add the ginger, garlic and mushrooms. Stir fry everything together for another 2 – 3 min. Add sweet bean sauce, bean paste, dark soy sauce and water, stirring everything together well. Lower the heat and cover the wok. Simmer the sauce for 15 – 20 min, stirring occasionally to prevent sticking. While that’s happening, cook the noodles according to package directions. Mix with the sauce and toss with the julienned carrots, cucumbers and scallions. This amount of sauce should be good for 4 servings. Makes 4 servings.

Slow Cooker Cabbage Rolls (melissaknorris)

Cabbage Rolls

10 cabbage leaves
1/2 c uncooked wild rice, quinoa, grated carrots and/or cauliflower)
1 egg, beaten
1/4 c water or broth
1/4 c minced onion
2 cloves minced garlic
1 t salt
1/2 t pepper
1 lb lean ground beef

Boil a pot of water and add head of cabbage, cook for 2 min and drain. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)
Combine rice, egg, liquid, onion, garlic, beef, salt and seasonings in large bowl. Place 1/4 c meat mix in center of leaf and roll up like a burrito. Place seam side down in slow cooker. Pour sauce over rolls. Cook on low 8 hours in slow cooker. Makes 10. Note: If you like lots of sauce, feel free to double this.


1 15 oz can tomato sauce
2 T honey
2 T apple cider vinegar
2 t Worcestershire sauce

Mix all sauce ingredients together.

Baked Burritos (numstheword)


4 10″ flour tortillas
1 lb lean ground beef
1 pkg taco seasoning (or 2 T)
1 can black beans, rinsed and drained (can substitute refried beans)
1/2 c diced onion
2 c shredded cheddar cheese
shredded lettuce
1 large tomato (opt)
1 19 oz can of mild enchilada sauce (can sub homemade enchilada sauce)
Cilantro Lime Dressing (opt)

Preheat oven to 350 F. Cook ground beef and taco seasoning until beef is cooked through. In the bottom of a 9 x 9 pan, pour 1/4 can of enchilada sauce. In the middle of a tortilla, layer ground beef, black beans, onions, cheese and lettuce and tomato. Fold up like a burrito and lay in the pan on top of the enchilada sauce, seam side down. Repeat with each burrito. Pour remaining enchilada sauce over burritos making sure to cover all of the tortilla. Bake for 30 min. Remove from oven, plate and top with Cilantro Lime Dressing. Devour! Yield: 4 large burritos.

Cilantro Lime Dressing

1 c mayonnaise (or Greek yogurt)
1/2 c milk
1 pkg ranch dry seasoning mix or 2 T
1/2 bunch of cilantro, stems cut off
1/4 c Salsa Verde
1 Jalapeno, seeded (toss seeds unless you want heat, then add a few) Don’t skimp on this…it really adds flavor to the dressing!
2 cloves of garlic or 2 t garlic paste
juice of 1 – 2 medium limes – about 2 T fresh lime juice.

In a blender or bullet or food processor, add all ingredients. Blend well. Serve immediately. You can refrigerate (covered) for up to 1 week.

Eggroll Skillet (mrshappyhomemaker)

1 lbs ground beef, pork or chicken
1 small head of cabbage, shredded
3 medium carrots, peeled with a potato peeler & then cut in half to make thin short strands
1 medium onion chopped finely
5 garlic cloves, minced
2 heaping t fresh grated ginger
3 T sesame oil
2 – 3 T soy sauce
2 T rice vinegar
green onions to garnish (opt)

In a large skillet cook the meat and onion until the meat is cooked thru and the onion is translucent. Add shredded cabbage and carrots to the mix, cook and stir for 5 min on medium high heat. Mix together garlic, ginger, sesame oil, soy sauce and rice vinegar. Pour it over the cabbage mix and stir to combine. Cook another 10 min on medium heat, stirring often. Serve immediately. Garnish with green onions if desired.

Oklahoma Joe’s Best Beans on the Planet (christophercrocker)

2 15 oz cans Pork and Beans
1 15 oze can Dark Red Kidney Beans
1 15 oz can Black Beans
1 small red onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 Jalapeno Pepper, diced
2 c golden brown sugar
18 oz BBQ sauce
1 lb chopped bbq brisket (opt but recommended for best results)

Preheat oven to 350 F. Drain beans and place in an aluminum foil pan. Remove seeds and dice peppers and onion. Place in aluminum pan. Mix in remainder of ingredients. Place pan on a cookie sheet and cook for 2 hours. Remove from heat and let stand 30 min before serving.

Serves: 12-18

Bierock Casserole (tastykitchen)

1 lb lean ground beef
3/4 c yellow onion, chopped
2 c sauerkraut drained
2 t caraway seeds
salt and pepper to taste
1 lb turkey sausage
1/2 c dark German beer
1 pkg dry onion soup mix
2 t garlic
3 cans refrigerated crescent rolls
1/2 c grated Parmesan cheese
1 1/2 c Pepper jack cheese, shredded

Preheat oven to 350º F. Brown ground beef and sausage in a large skillet over medium high heat until fully browned. Remove the meat, drain fat and set aside. Add onions to the skillet and saute until brown, about 5 – 7 min. Add meat back into the skillet with the onions. Stir in beer, sauerkraut, onion soup mix, caraway seeds and garlic powder and simmer for another 5 min. Add salt and pepper to taste. Set aside. Press half of all the crescent roll dough into the bottom of a lightly greased 9 × 13” dish. Spread the meat and sauerkraut mix on top. Sprinkle with pepperjack. Layer the rest of the crescent roll dough on top of the beef mix, covering all of the filling, overlapping just a little. Sprinkle with the parmesan. Bake in the preheated oven for 30 – 35 min or until golden brown on top.

Pepperoni Deep Dish Pizza (cookinglight)

1 c warm water, divided
2 1/2 bread flour
1 pkg dry yeast (about 2 1/4 t)
4 t olive oil
1/2 t kosher salt
cooking spray
1 1/4 c shredded part skim mozzarella cheese, divided
1 1/2 c Basic Pizza Sauce
2 oz pepperoni slices
2 T grated Parmigiano-Reggiano cheese

Pour 3/4 c warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to 3/4 c water; mix until combined. Cover and let stand 20 min. Combine remaining 1/4 c water and yeast in a small bowl; let stand 5 min or until bubbly. Add yeast mix, oil and salt to flour mix; mix 5 min or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate for 24 hours. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temp. Punch dough down. Roll dough out to a 14 x 11″ rectangle on a lightly floured surface. Press dough into bottom and partially up sides of a 13 x 9″ metal baking pan coated with cooking spray. Cover dough loosely with plastic wrap. Place a baking sheet in oven on bottom rack. Preheat oven to 450° F. Arrange 3/4 c mozzarella evenly over dough; top with Basic Pizza Sauce, pepperoni, Parmigiano-Reggiano and remaining 1/2 c mozzarella. Place pan on baking sheet in oven; bake for 25 min or until crust is golden. Cut pizza into 6 rectangles.