I used to like pizza. Then I met Kris Tuttle and I discovered that she had me beat in that she loved pizza. She adored it’s very existence. When we lived overseas, she would make any version of cheese pizza that she could and, even though it never tasted quite like the American pizza we were used to, we would eat it until it was gone and then dream about making some more. So, unknowingly, pizza became the thing that reminded me of home, of my mom’s kitchen, of Saturday nights (we always had homemade pizza on Saturday nights just like we always had homemade cinnamon rolls on Sunday mornings), of comfort, and of laughter around the table. And I began to love pizza just like Kris (Tootlé, I called her) loved pizza. To this day, I rarely eat pizza without thinking of her and of the cheesy taste of our Uzbek pizza. So anyway, this isn’t the pizza pie that I adore, but it’s a very simple recipe for a similar taste. Tootlé is vegetarian so, if you are too, just omit the turkey and pepperoni and add lots of extra cheese (including ricotta along with the mozzarella). (Her and I equally share our love for cheeses.)

This is what you need:

• 1 bag of egg noodles
• 1 extra large can of pasta sauce or pizza sauce
• 3 cups shredded mozzarella cheese
• 1 pound ground turkey
• 1 package pepperonis
• optional, ricotta cheese
• optional, Italian seasoning

This is how you make it:

1. Preheat oven to 350.
2. Brown and drain meat. Optional, add Italian seasoning per package instructions.
3. Boil noodles until soft. Drain.
4. Spread a thin layer of sauce on the bottom of a 9×13 pan.
5. Layer half the noodles on top, then half the ground turkey, half the sauce, the rest of the noodles, half of the cheese, the rest of the ground turkey, rest of the sauce, rest of the cheese, and top with pepperonis.
6. Cover with foil and bake for 30 minutes. After 30 minutes, remove foil and bake an additional 15 minutes. (If you’re making this for a freezer meal, just cover with foil and freeze instead of baking. You’ll do this baking step when you’re ready to eat it.)
7. Let sit for 10 minutes to to cool and settle together, then serve.

Credits: original recipe here.