Pizza Souffle – Recipe

5 from 6 reviews


  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 1/2 tsp salt
  • i garlic clove, pressed
  • 1 tsp basil
  • 3/4 cup dried tomatoes broken into small pieces (not in oil)
  • 11/4 cups milk (I used goat’s milk)
  • 1 cup shredded mozzarella cheese
  • 3 eggs, separated
  • 1/4 tsp cream of tartar
  • 2 cups marinara of choice
  • 1/4 cup shredded parmesan cheese


  1. Heat oven to 350°.
  2. Butter a 4 cup souffle dish or 1 quart cassarole. Make a 4″ band of aluminum foil 2″ longer than the circumference of the dish, butter 1 side and secure it, butter side in, around the dish.
  3. Heat butter (or margarine) in a saucepan over low heat until melted. Add garlic. Blend in flour, salt,.
  4. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  5. Stir in cheese until melted.
  6. Stir in dried tomatoes and basil.
  7. Remove from heat
  8. Beat egg whites and cream of tartar until stiff but not dry.
  9. Beat egg yolks until very thick and lemon colored, about 5 minutes.
  10. Stir yolks into cheese mixture.
  11. Stir about 1/4 of the egg whites into cheese mixture.
  12. Fold cheese mixture into remaining egg whites.
  13. Carefully pour into souffle dish.
  14. Cook uncovered for 50 – 60 minutes.
  15. Do not open the oven too many times while baking or the souffle will fall!
  16. Remove from oven and ooooh and aaaaah.
  17. To serve: spoon out a serving and top with marinara and grated cheese.