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Upside-Down Pizza

Upside-Down Pizza
If you like pizza, I think you'll enjoy this recipe. I like making this better than regular pizza because I don't have to make a crust.
8 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 1 pound bulk Johnsonville® Ground Sausage
  • 1 medium onion, chopped
  • 1/4 cup chopped green pepper
  • 2 tablespoons plus 1 cup all-purpose flour, divided
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon fennel seed, crushed
  • 1 can (15 ounces) tomato sauce
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 2 eggs
  • 1 cup milk
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 2 tablespoons grated Parmesan cheese, optional

Directions

  • In a saucepan, cook the sausage, onion and green pepper over medium
  • heat until meat is no longer pink; drain. Stir in 2 tablespoons
  • flour, basil and fennel. Add tomato sauce. Bring to a boil; cook and
  • stir for 2 minutes.
  • Transfer to an ungreased 13-in. x 9-in. baking dish. Sprinkle with
  • mozzarella cheese. Place the remaining flour in a large bowl. Beat
  • in the eggs, milk, oil and salt until smooth; stir in Parmesan
  • cheese if desired. Pour over casserole.
  • Bake, uncovered, at 425° for 25-30 minutes or until browned.
© Taste of Home 2013

2 of 2

Upside-Down Pizza (continued)

Directions (continued)

  • Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 311 calories, 18 g fat (8 g saturated fat), 102 mg cholesterol, 794 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013