Created by jclawson
, Thursday, 02 December 2010
If you love the taste of pizza, but want a change of pace, serve this soupy stew, hot and spiced to taste, with wedges of pita bread for dipping and scooping. This recipe serves four to six.
6-ounce package sliced pepperoni
Large onion, diced
Large green bell pepper, diced
1 tablespoon oil
28-ounce can diced tomatoes with roasted garlic, with juice
1 cup water
1 tablespoon Italian seasoning
8-ounce can or jar sliced mushrooms, drained
Salt, pepper to taste
6-ounce package shredded mozzarella cheese
Place pepperoni slices between layers of paper towels on a paper plate and set aside. Saute the onion and green pepper in hot oil in a roomy saucepan until they are limp. Stir in the tomatoes, water, and Italian seasoning. Cover; reduce heat; and simmer for 10 minutes. Stir in the mushrooms and bring to a boil for another 2 to 3 minutes. Season the recipe with salt and pepper to taste. While the tomato mixture heats, microwave the pepperoni for 1 minute so the excess fat is absorbed by the paper towels. Arrange warm pepperoni around the bottoms and sides of soup plates, ladle in the tomato mixture, and top with a tuft of shredded mozzarella, which will soon melt. Serve with wedges of pita bread and a green salad.