The Sloppy Joe tradition in our family goes back a long way. Frog Prince’s grandmother has a killer recipe that we love. We took that recipe and added a whole bunch of veggies to it, and adapted it for the crockpot. It has become one of our family favorites.
When I saw the recipe from Emily – this delicious filling for a deep dish pizza, I knew we couldn’t go wrong. Yum-o, I say!
Deep Dish Sloppy Joe Casserole – Adapted from Emily Bites
- 1 recipe whole wheat pizza dough
- 1/2 lb. lean ground turkey
- 1/2 lb. lean ground beef or turkey sausage
- 1 T minced onion
- 1/2 tsp. minced garlic
- 1 tsp. Montreal Steak seasoning
- 2 medium carrots, grated
- 4 oz. mushrooms, finely chopped
- 1 medium bell pepper, finely chopped
- 1 can (15 oz) tomato sauce
- 1 tsp. dried mustard
- 2 T ketchup
- 1 T apple cider vinegar
- 1 T brown sugar
- salt & pepper
- 4 oz. shredded extra sharp cheddar cheese
Begin by preparing the whole wheat pizza crust according to directions found here. Set aside, covered, until ready to use.
Meanwhile, brown 1/2 lb. each lean ground turkey and ground beef or Italian sausage in a large skillet over medium heat. Add in Montreal Steak seasoning, onion and garlic, along with salt and pepper, as needed. Drain grease.
Mix in finely chopped carrot, bell pepper (we used green), and mushrooms and sauté for 5 minutes until veggies are tender.
Stir in 1 can tomato sauce, 1 tsp. dried mustard, 1 T brown sugar, 2 T ketchup, 1 T apple cider vinegar and 1 T brown sugar. Simmer for 5-7 minutes.
Lightly grease a 9x13 glass baking dish. Stretch the pizza dough into a rectangle and press it in the bottom and slightly up the sides of the prepared pan.
Pour the filling into the pan, spreading it evenly over the dough.
Sprinkle with cheese.
Bake at 420 degrees for 17-20 minutes, or until cheese is melted and the tops of the crust are slightly browned.
While you have the oven hot, toss some veggies (frozen or fresh -- e.g. broccoli, asparagus, zucchini, mushrooms, cherry tomatoes, bell peppers, etc.) with olive oil, salt and pepper, and basil. Arrange on a tinfoil-covered cookie sheet and roast them, stirring once. Serve these alongside your casserole.
Note: To re-heat, feel free to use the microwave, but don’t over heat (45-60 seconds is ideal) or the crust will become tough.