Upside-Down Pizza Recipe
Upside-Down Pizza Recipe photo by Taste of Home

Upside-Down Pizza Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8 servings

Ingredients

  • 1 pound Johnsonville® Mild Ground Italian 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Bake, uncovered, at 425° for 25-30 minutes or until browned. Yield: 8 servings.
Originally published as Upside-Down Pizza in Country August/September 2000, p51

Nutritional 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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Upside-Down Pizza

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 2, 2014

"There were no leftovers when I made this! This casserole has good flavor and is easy to put together. I had it all made up and sitting in the refrigerator for a few hours before I baked it and it turned out great."

MY REVIEW
Reviewed Mar. 3, 2014

"This was great! use your favorite pizza toppings instead! Definitely will make again. Check out my full review: http://heatskitchen.blogspot.com/2014/03/upside-down-pizza.html"

MY REVIEW
Reviewed Sep. 30, 2013

"This was ok. I actually used hot Italian sausage instead of regular and still found it lacked flavor even with using fresh basil instead of jarred. If I decide to make this again maybe I'll add crushed red peppers to the dough mixture or sauce and some garlic and Italian seasoning!"

MY REVIEW
Reviewed Sep. 19, 2013

"Tasty and easy dinner and everyone enjoyed it! Made without the fennel - did not have. Have even used gluten free flour with great results. Served with a salad and dinner was ready!"

MY REVIEW
Reviewed Apr. 25, 2012

"This recipe was a hit in our family. I used pizza sauce instead of tomato sauce. Next time I will add some fresh mushrooms. It was great for leftovers to. My husband said I can make it anytime."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT