‘The Pioneer Woman’: Ree Drummond’s Pantry Pizza Recipe Is Perfect in a Pinch
Ree Drummond found she needed to have pantry staples on hand at all times since she lives in the country. The Pioneer Woman star’s pantry pizza recipe is so easy to pull together from odds and ends you have in your kitchen.
‘The Pioneer Woman’ star makes an easy pantry pizza
Drummond shared her 16-minute pizza recipe on an episode of The Pioneer Woman, saying it’s “made with a mix of great standby ingredients and a little Italian inspiration.”
“I am making the very aptly named pantry pizza pronto,” she explained. “I named it that because almost every single thing on this pizza comes from the pantry.”
She continued, “It is one of my favorite go-to dishes when I don’t have a lot in my fridge.”
How to make Ree Drummond’s pantry pizza pronto recipe
Drummond first sliced a loaf of focaccia bread in half to make the pizza crusts then brushed them with olive oil. “I love pantry recipes. They are such a revelation,” she explained. “I sort of learned them out of necessity — living out here in the country after I got married, it took me a while to figure out how to grocery shop so that I didn’t run out of things in the fridge.”
Drummond added, “Through much trial and error, I came up with several recipes that I could make when the fridge was totally bare.”
She sprinkled the bread with salt and pepper, spooned on marinara sauce, and added delicious toppings. First, she sprinkled on shredded cheese, the “one fridge item” in the recipe. “It’s hard to find shelf-stable provolone so I had to cheat a little bit on that one,” Drummond confessed.
The Food Network host added dry-cured sausage, kalamata olives, cherry peppers, artichoke hearts, and pimento-stuffed olives. She baked the pizzas in a 425 degree Fahrenheit oven for 10 minutes.
The full pizza recipe is available on the Food Network website.
Drummond makes another easy pantry recipe
Drummond keeps her pantry well-stocked so she can pull together the simplest of soup recipes. Drummond shared her 7-can soup recipe in a 2015 blog post on The Pioneer Woman website.
“I made this soup on my Food Network show a few weeks ago, and it’s seriously one of those recipes that makes a person say phrases like, ‘Uh … could you repeat that?’ and ‘Whaaaaa?’ and ‘Crazytown!’ and other questions/exclamations that convey surprise over how such a simple list of ingredients could result in something so, so good,” Drummond wrote.
She continued, “7-Can Soup has been around for a long time, and no two recipes are identical, but they basically amount to this: 7 cans of whatever you want. Don’t drain the cans. Just violently throw them into the pot.”
For her recipe, Drummond chose canned chili, canned corn, canned black beans, canned pinto beans, canned kidney beans, diced tomatoes, and Rotel diced tomatoes with diced green chilies.
After pouring all of the cans of soup into a pot, she brought it to a boil then simmered the soup for 10 to 15 minutes. “And then? Throw in a hunk of Velveeta,” the Food Network host explained. “Reduce the heat to low and stir the soup until the Velveeta is totally melted. It’ll turn the base gorgeously creamy and you’ll want to dive right in. You will!”
Drummond’s choice of cheese is shelf-stable so her soup is made entirely of pantry items. “I did not promise that this was elegant or fancy,” she shared. “I did promise it’s easy and I’ll also promise it’s scrumptious.”
You can find the full recipe on the Food Network site.
