Craving pizza and short on time? Meet the pour-and-bake pizza casserole. No yeast, no kneading, no waiting around for dough to rise. You whisk a quick batter, pour it onto a parchment-lined tray, scatter on toppings, and it bakes into something soft and juicy with a golden, lightly crisp cheese crown. It is weeknight-friendly and very forgiving.
What you need
- Eggs - 2
- Milk - 400 ml
- Flour - 200 g
- Vegetable oil - 3 tbsp
- Baking powder - 1 tsp
- Salt and black pepper - to taste
- Toppings: sausage, tomatoes, cheese — whatever you have
How it works
Heat the oven to 180°C (about 355°F). Line a baking sheet with parchment so the base releases cleanly after baking.
In a bowl, whisk the eggs with the milk, vegetable oil, salt, and pepper. Add the flour and baking powder, then mix until the batter is smooth and even. It should be pourable, like a thick pancake batter.
Stir a portion of your toppings right into the batter. This builds flavor into the base and keeps bites interesting. Pour the batter onto the parchment-lined sheet and spread it into an even layer.
Distribute the remaining toppings over the surface so you get good coverage. Slide it into the oven and bake for about 30 minutes. Two to three minutes before it is done, shower the top with cheese so it melts and turns lightly crisp without burning.
Let it stand for a few minutes to settle, then slice and serve. You get the cozy payoff of pizza with the effort level of a simple casserole. Flexible toppings, minimal cleanup, maximum weeknight win.