Chef Boyardee has been a pantry staple for decades, known for its convenient and comforting canned pasta meals. But what if we told you that you can turn those familiar flavors into a delicious homemade pizza? Our Chef Boyardee Pizza Recipe transforms this classic comfort food into a fun and easy meal that’s perfect for busy weeknights or casual gatherings.
Ingredients
To create our delicious Chef Boyardee Pizza, we gather simple ingredients that combine convenience with great flavor. Below is everything we need to make the perfect pizza base, sauce, toppings, and optional garnishes for an enjoyable meal.
For the Pizza Base
Our pizza base is quick to prepare yet sturdy enough to hold all the rich flavors. We use:
- 2 ½ cups all-purpose flour, plus extra for dusting
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm water (110°F)
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
For the Sauce and Toppings
The star ingredient is the Chef Boyardee canned pasta which forms a unique pizza sauce base combined with traditional toppings:
| Ingredient | Quantity | Notes |
|---|---|---|
| 1 can Chef Boyardee Beef Ravioli | 15 oz | Use as pizza sauce and topping |
| 1 cup shredded mozzarella cheese | For melting and flavor | |
| ½ cup sliced pepperoni | Optional but adds savory depth | |
| ½ cup diced green bell pepper | Adds crunch and color | |
| ¼ cup chopped onions | For sweetness and texture |
Optional Garnishes
To elevate our Chef Boyardee pizza, we recommend these fresh garnishes to sprinkle after baking:
- Fresh basil leaves, roughly torn
- Red pepper flakes, for a spicy kick
- Grated Parmesan cheese, for added savory depth
These ingredients come together beautifully, giving us a hearty, flavorful pizza with minimal prep and maximum taste.
Equipment Needed
To create our Chef Boyardee Pizza Recipe successfully, having the right equipment ensures efficiency and consistency. Here is the essential gear we need to prepare this delicious homemade pizza:
- Mixing Bowl: For combining and kneading the pizza dough ingredients.
- Measuring Cups and Spoons: To measure flour, yeast, water, sugar, salt, and olive oil accurately.
- Wooden Spoon or Dough Hook: For mixing dough initially; a dough hook works great if using a stand mixer.
- Rolling Pin: To roll out the pizza dough into a smooth, even circle or rectangle.
- Pizza Pan or Baking Sheet: For baking the pizza; a rimmed baking sheet works well if a pizza pan is unavailable.
- Can Opener: Required to open the Chef Boyardee Beef Ravioli can, which we use as our unique pizza sauce base.
- Spatula or Spoon: To spread the Chef Boyardee pasta evenly over the rolled dough.
- Grater: For shredding fresh mozzarella cheese and optional Parmesan cheese.
- Knife and Cutting Board: To slice additional toppings like pepperoni, green bell pepper, and onions.
- Oven Mitts: Essential for safely handling the hot baking pan when removing the pizza from the oven.
- Cooling Rack: To set the pizza once baked, allowing the crust to stay crisp.
| Equipment | Purpose |
|---|---|
| Mixing Bowl | Mix and knead dough |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Rolling Pin | Flatten and shape dough |
| Pizza Pan/Baking Sheet | Bake the pizza |
| Can Opener | Open Chef Boyardee Beef Ravioli can |
| Spatula or Spoon | Spread pasta sauce base |
| Grater | Shred cheese |
| Knife & Cutting Board | Prepare pizza toppings |
| Oven Mitts | Safely handle hot cookware |
| Cooling Rack | Maintain crisp crust |
Having these tools ready streamlines our cooking process when making the Chef Boyardee Pizza, helping us focus on assembling a hearty, flavorful meal with ease.
Prep Work
Before assembling our Chef Boyardee Pizza, we need to prepare the dough, sauce, and toppings methodically. Proper prep ensures a smooth cooking process and a delicious final product.
Preparing the Dough
Start by activating the yeast to ensure a light and airy crust. Follow these steps precisely:
- Warm Water: Measure 1 cup of warm water at about 110°F (43°C) to activate the yeast without killing it.
- Activate Yeast: Sprinkle 2 ¼ teaspoons (one packet) of active dry yeast over the warm water. Add 1 teaspoon of sugar to feed the yeast. Let it sit for 5-10 minutes until foamy.
- Mix Dry Ingredients: In a large mixing bowl, combine 2 ½ cups of all-purpose flour and 1 teaspoon of salt.
- Combine Ingredients: Pour yeast mixture and 2 tablespoons of olive oil into the flour. Stir until the dough begins to form.
- Knead the Dough: Transfer dough to a floured surface and knead for 7-10 minutes until smooth and elastic.
- Let Dough Rise: Place dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1 hour or until doubled in size.
Preparing the Sauce
Our Chef Boyardee Beef Ravioli doubles as a rich and flavorful pizza sauce. Here’s how to prepare it:
- Open the Can: Use a can opener to open one 15-ounce can of Chef Boyardee Beef Ravioli.
- Heat the Sauce: Pour the contents into a small saucepan. Warm on medium-low heat for 3-5 minutes, stirring occasionally.
- Adjust Consistency: If the sauce is too thick, thin it slightly with a tablespoon of water or stock to spread easily on the dough.
- Set Aside: Keep the sauce warm but do not boil once heated.
Prepping Toppings
Ready your toppings to enhance the flavor and texture of the pizza with these steps:
| Topping | Preparation | Quantity |
|---|---|---|
| Mozzarella Cheese | Shred fresh or use pre-shredded | 2 cups |
| Pepperoni | Slice thinly | 20-25 slices |
| Green Bell Pepper | Remove seeds, slice thin | ½ medium pepper |
| Onion | Peel and thinly slice | ½ small onion |
| Optional Garnishes | Fresh basil leaves, red pepper flakes, grated Parmesan | As desired |
- Slice all vegetables uniformly for even cooking.
- Grate mozzarella if not pre-shredded.
- Prepare garnishes last to maintain freshness.
With the dough proofed, the sauce warmed, and toppings prepped, we are ready to assemble our flavorful Chef Boyardee Pizza.
Directions
Follow these clear steps to transform Chef Boyardee Beef Ravioli into a delicious Chef Boyardee Pizza. We’ll guide you through making the dough, assembling the pizza, baking it perfectly, and serving it to enjoy.
Making the Pizza Dough
- In a small bowl, combine 2 1/4 teaspoons of active dry yeast with 1 cup of warm water (about 110°F). Stir gently and let it sit for 5 minutes until foamy.
- In a large mixing bowl, whisk together:
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Make a well in the center of the dry ingredients. Pour in the yeast mixture and 2 tablespoons olive oil.
- Mix until a shaggy dough forms. Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- Lightly grease a large bowl with olive oil. Place the kneaded dough inside and cover with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm, draft-free place for 1 to 1 1/2 hours until it doubles in size.
Assembling the Pizza
- Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
- Punch down the dough and transfer it to a lightly floured surface. Roll it out to a 12-inch circle or to fit your pizza pan.
- Place the rolled dough onto a greased pizza pan or a baking sheet.
- Open the Chef Boyardee Beef Ravioli can and spoon the ravioli with sauce onto the dough, spreading evenly to cover the base as a unique pizza sauce.
- Sprinkle 2 cups shredded mozzarella cheese evenly over the sauce.
- Arrange toppings such as:
- Pepperoni slices
- Thinly sliced green bell peppers
- Sliced onions
- Optionally, add a sprinkle of fresh basil, red pepper flakes, or grated Parmesan to enhance the flavor.
Baking Instructions
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat the oven | 475°F (245°C) | 10-15 minutes | Preheat with pizza stone if available |
| Bake the pizza | 475°F (245°C) | 12-15 minutes | Until crust is golden and cheese bubbles |
- Place the pizza in the oven on the middle rack or on the heated pizza stone.
- Bake for 12 to 15 minutes, checking at 12 minutes to ensure the crust is golden and cheese is melted and bubbly.
- Remove the pizza from the oven and let it rest for 3–5 minutes before slicing.
Serving Suggestions
- Slice your Chef Boyardee Pizza into 6 to 8 pieces.
- Serve with a side of crisp garden salad or garlic breadsticks for a complete meal.
- Garnish individual slices with a pinch of fresh basil or a drizzle of extra virgin olive oil for an aromatic finish.
- Pair with cold drinks like soda, lemonade, or your favorite beer for a casual, crowd-pleasing dinner.
Make-Ahead Tips
To streamline our cooking process and enjoy the Chef Boyardee Pizza Recipe with minimal last-minute work, following these make-ahead tips ensures a perfectly cooked pizza ready when we want it.
Prepare and Refrigerate Dough in Advance
We can make the pizza dough up to 24 hours ahead. After kneading and the initial rise:
- Cover the dough tightly with plastic wrap or place it in an airtight container.
- Refrigerate to slow yeast activity, which improves flavor development.
- Remove from the fridge 30 minutes before baking to let it come to room temperature and rise slightly.
Pre-Cook and Store Chef Boyardee Sauce
While the Chef Boyardee Beef Ravioli is ready to use straight from the can, warming and slightly reducing it as pizza sauce enhances thickness and flavor. We can:
- Warm the sauce on the stove and simmer for 5 minutes to thicken.
- Cool to room temperature, then transfer to a sealed container.
- Refrigerate up to 3 days before assembling our pizza.
Chop and Store Toppings
We recommend prepping toppings like pepperoni, green bell pepper, and onions beforehand:
- Dice or slice toppings uniformly to ensure even cooking.
- Place them in small airtight containers or zip-top bags.
- Store in the fridge and assemble right before baking to keep them fresh.
Assemble Pizza and Freeze for Later Baking
For ultimate convenience, we can assemble the full pizza without baking and freeze it:
- Follow assembly steps, laying dough on the pan and topping with sauce, cheese, and toppings.
- Wrap the pizza tightly with plastic wrap and aluminum foil to avoid freezer burn.
- Freeze for up to 2 months.
When ready to bake:
- Preheat oven to 425°F (220°C).
- Bake frozen pizza for 18-22 minutes, adding an extra 5-7 minutes compared to fresh, until cheese is bubbly and crust is golden.
| Make-Ahead Step | Storage | Duration | Notes |
|---|---|---|---|
| Dough | Refrigerate (covered) | Up to 24 hours | Let rest 30 minutes at room temp before baking |
| Warmed Chef Boyardee Sauce | Refrigerate (airtight) | Up to 3 days | Cool to room temp before storing |
| Prepped Toppings | Refrigerate (airtight) | Up to 3 days | Keep separated to maintain texture |
| Assembled Unbaked Pizza | Freeze (wrapped) | Up to 2 months | Use double wrapping to prevent freezer burn |
Pro tip: Label all containers with preparation dates to keep track of freshness and avoid food waste.
Implementing these make-ahead strategies allows us to enjoy our Chef Boyardee Pizza quickly on busy days with no compromise in taste or texture.
Conclusion
This Chef Boyardee Pizza recipe brings together convenience and creativity in a way that’s perfect for any busy night. It’s a fun twist on classic comfort food that lets us enjoy a homemade pizza without the hassle.
With simple ingredients and easy prep, it’s a crowd-pleaser that fits right into our hectic schedules. Whether we’re cooking for family or friends, this recipe offers a delicious, satisfying meal that’s ready in no time.
Give it a try and discover how a little innovation with Chef Boyardee can turn an ordinary dinner into something special.
Frequently Asked Questions
What makes Chef Boyardee Pizza different from traditional pizza?
Chef Boyardee Pizza uses Chef Boyardee Beef Ravioli as a unique pizza sauce base, combining convenience with classic pizza toppings for a fun and easy twist on traditional pizza.
What ingredients are needed to make Chef Boyardee Pizza dough?
The dough requires all-purpose flour, yeast, warm water, olive oil, sugar, and salt, making it quick to prepare and perfect for a homemade pizza crust.
Can I prepare the dough and toppings ahead of time?
Yes, the dough can be refrigerated for up to 24 hours, toppings can be chopped in advance, and the assembled pizza can be frozen for later baking.
What kitchen tools do I need to make this pizza?
Essential tools include a mixing bowl, measuring cups and spoons, rolling pin, pizza pan or baking sheet, and basic utensils for assembly.
How do I bake the perfect Chef Boyardee Pizza?
Bake at a high temperature until the crust is golden and cheese is bubbly, typically around 425°F (220°C) for 12-15 minutes, depending on your oven.
What are some good toppings to use on the Chef Boyardee Pizza?
Common toppings include mozzarella cheese, pepperoni, green bell peppers, and onions, with optional garnishes like fresh basil, red pepper flakes, and Parmesan cheese.
How should I store leftovers of Chef Boyardee Pizza?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot.
Is Chef Boyardee Pizza suitable for busy weeknights?
Absolutely. The recipe is designed for convenience and minimal prep time, making it ideal for quick meals or casual gatherings.