It’s no secret that pizza makes me weak in the knees. Through the years no matter what diet I tried (and for the record I don’t really believe in diet’s anymore, rather making healthy lifestyle changes), but no matter what I tried, pizza would always break me.
I know I’m not alone in this. It’s pizza. It’s delicious! But it comes in so many different ways, so while I sadly admit that having a Detroit-style pizza from my favorite local pizza place is probably not good for my waistline (or wallet!), that doesn’t mean we can’t have fun creating other kinds of pizza.
When I decided to focus in on creating bowl meals I immediately thought to myself that it was so important that I don’t box myself in. Niche’s are great when they can be sustained, and my mind was going a million miles a minute creating pages after pages of bowl meal recipe ideas.
Cajun, Indian, Asian, Mexican, Italian, breakfast, dessert – there wasn’t a type of meal I couldn’t think of that couldn’t be a bowl meal. Then there was pizza. Could I make pizza a bowl meal?
Sure I could, I just needed to be creative. The Atkins folks had the cauliflower route covered, and Ali over at Inspiralized was rocking the potato/sweet potato crust route. Surely there was something I could create that would be a perfect bowl meal.
Then it was there. Hash browns. As I was making my Steak, Egg & Gravy Breakfast Bowls I thought “well hell, these would be perfect for pizza bowls!” And the rest just came to me.
I used traditional pepperoni because truth be told when I wrote this recipe I was hoping upon hope that under the broiler the pepperoni’s would get those crispy edges while not during the rest of the dish. I love it when you get a pizza and the pepperoni’s are crispy crunchy on the edges!
I snuck a few veggie’s on top but I sautéed them before serving because I love tender crispy veggies on my pizza. Well, in most cases. Soggy veggies aren’t typically my thang. You can bake them in if you’d like, but remember the more dense the vegetable is the longer time it will need to cook. Traditional pizza baking takes care of this, but you may find your veggies need more time to cook until the broiler since you’re just wanting to melt the cheese, so, broil with caution if you go this route!
If you make this dish I’d love to know what toppings you used, so be sure to let me know, and also keep me posted in you have any particular bowl meal requests of questions.
Yields 2 Bowls
10 minPrep Time
20 minCook Time
30 minTotal Time
- 3 c. frozen hash browns, thawed
- 1 tbsp. garlic salt
- 1 tbsp. pepper
- 2 tsp. oregano
- 1.5 c. mozzarella, shredded
- 1 c. marinara (your favorite!)
- 1/2 c. red onion, diced
- 1/2 c. green pepper, diced
- 1/2 c. mushrooms, diced
- 1 tsp. olive oil
- Preheat the broiler on your oven.
- In a large skillet, toss the hash browns with the garlic salt, pepper and oregano, then heat over medium-high heat, stirring often until the hash browns are crispy, approximately 10 minutes.
- Divide the hash browns into each bowl.
- Spread 1/2 c. marinara over each bowl of hash browns, then sprinkle 3/4 c. mozzarella over each layer of marinara.
- Add half of the pepperoni to each bowl, set them on a baking sheet, and broil for 5 minutes or until the cheese is melted.
- While the bowls are under the broiler heat the olive oil over medium-high heat until the oil is hot and shimmering. Add the onion, pepper and mushrooms and saute until the vegetables are tender-crisp, approximately 5-7 minutes.
- Once the cheese is melted remove the bowls and put half the vegetables in each bowl. Enjoy!