QUICK and DELICIOUS PIZZA NOODLE BAKE, featuring Italian Sausage from the Berea College Farm Store, and Mung Bean Noodles!

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I love cooking with vegetables from the garden but I am also grateful that I can buy sausage, cheese, tomato sauce and noodles that let me create a wonderful pizza style dish,  in a very short period of time.  It fulfills my desire to eat pizza and it’s a great time saver on days when gardening or creating in other ways, leave little time for cooking.  

I have tried making gluten free crusts. I have not found a gluten free crust recipe that I think tastes really good.  I had given up on eating pizza until, I discovered Mung Bean noodles at the Good Foods Co-op in Lexington. They are gluten free and high in protein. It occurred to me that I could easily do a pizza style dish with or without adding meat, using these noodles as the starch and protein in the dish.


I started by first bringing some water to boil. Once I had it boiling, I added about 1/4 of the package of noodles. That would be half of a recommended serving, but it was enough for two of us to each have a good serving and have leftovers.

I placed the noodles into the boiling water, turned down the heat, covered the pot and let the noodles cook about  7-8 minutes.

I also turned on the toaster oven ( yep, I’m using that handy toaster oven again) to broil.

While the noodles were cooking, I removed the casings from and sliced up two pieces ( a half pound)  of Italian Sausage that I had purchased at the Berea College Farm Store. This is a delicious sausage that was made from a local, pasture finished hog. Actually, it is the best Italian Sausage that I’ve ever eaten.


I cooked the sausage in 9″ iron skillet, until was completely cooked through and somewhat broken up into pieces.


Then I added a small can of tomato sauce. I just used plain tomato sauce since the sausage was already well seasoned with Italian seasonings. For  a vegetarian version, I would use an organic, commercial pasta sauce and probably add in some mushrooms, peppers, etc.



Sausage simmering in tomato sauce.

In the meantime, I drained the cooked noodles.  I added then added the drained noodles to the sausage and tomato mixture. These noodles aren’t real pretty to look at but they have a good texture and don;t break down when they are stirred into a dish. They also take on the flavor of the dish that they are cooked in.


Noodles just added to the pan.


Noodles mixed into the sausage and tomato sauce.

While I was doing the meat and noodles, Steve,  grated a half pound of Mozzarella cheese and some Romano cheese. I piled the cheeses on top of the meat and noodle mixture.


Then I popped the pan into the toaster oven for about 2-3 minutes, until the cheese was good and bubbly and beginning to look browned in places.


Even though there was not a real crust, this dish, served with a salad and a glass of red wine,  tasted just like real pizza to us. It also made 4 servings, so we got to have it two nights in a row. Yea for leftovers!



COMING ATTRACTIONS: Stir Fry with Mung Bean Noodles, fresh carrots and smoked chicken

Find out more about the Berea College Farm Store at: http://bereacollegefarmstore.com/

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