Upside-Down Meatless Pizza Recipe

5 1 1
Upside-Down Meatless Pizza Recipe
Upside-Down Meatless Pizza Recipe photo by Taste of Home
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Upside-Down Meatless Pizza Recipe

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5 1 1
Publisher Photo
I experimented with a recipe for upside-down pizza and make it into a meatless dish. It turned out very tasty.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 3 tablespoons vegetable oil, divided
  • 2 tablespoons plus 1 cup all-purpose flour, divided
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon fennel seed
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup sliced fresh mushrooms
  • 1 can (15 ounces) tomato sauce
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 eggs
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 2 tablespoons grated Parmesan cheese

Directions

In a large skillet, saute onion and green pepper in 2 tablespoons oil until tender. Stir in 2 tablespoons flour, basil and fennel until blended. add the spinach, mushrooms and tomato sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
Pour into a greased 11-in. x 7-in. baking dish. Sprinkle with cheddar cheese.
Place the remaining flour in a mixing bowl. Add eggs, milk, salt and remaining oil; beat until smooth. Stir in Parmesan. Pour over vegetable mixture. Bake, uncovered, at 425* for 20-25 minutes or until lightly browned. Yield: 8 servings.
Originally published as Upside-Down Meatless Pizza in Country April/May 2002, p51

Nutritional Facts

1 piece: 276 calories, 16g fat (8g saturated fat), 87mg cholesterol, 639mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 13g protein.

  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 3 tablespoons vegetable oil, divided
  • 2 tablespoons plus 1 cup all-purpose flour, divided
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon fennel seed
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup sliced fresh mushrooms
  • 1 can (15 ounces) tomato sauce
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 eggs
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 2 tablespoons grated Parmesan cheese
  1. In a large skillet, saute onion and green pepper in 2 tablespoons oil until tender. Stir in 2 tablespoons flour, basil and fennel until blended. add the spinach, mushrooms and tomato sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Pour into a greased 11-in. x 7-in. baking dish. Sprinkle with cheddar cheese.
  3. Place the remaining flour in a mixing bowl. Add eggs, milk, salt and remaining oil; beat until smooth. Stir in Parmesan. Pour over vegetable mixture. Bake, uncovered, at 425* for 20-25 minutes or until lightly browned. Yield: 8 servings.
Originally published as Upside-Down Meatless Pizza in Country April/May 2002, p51

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FriedaG User ID: 1671534 125546
Reviewed Feb. 26, 2008

"Even the dedicated meat lovers in my family enjoy this meatless version of upside-down pizza."

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