upside-down pizza (casserole)

★★★★★ 1
By Shelley Simpson
from Swartz Creek, MI

Found this recipe torn from a magazine hidden in mom's recipe box and baked it up this evening. It got scarfed down with everyone's ideas on the endless favorite toppings that we can add to it the next time! So don't be afraid to add your favorite Pizza toppings. Would be excellent with mushrooms, pepperoni, olives or bacon. You name your favorite toppings and it can surely be added!

★★★★★ 1
serves 6

Ingredients For upside-down pizza (casserole)

  • 1 to 1 1/2 pounds of bulk italian sausage
  • 1 md
    onion, chopped
  • 1/2 c
    green pepper, chopped (or to your liking)
  • 2 Tbsp
    plus 1 cup all-purpose flour, divided
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    fennel seed
  • 1 can
    (15 oz.) tomato sauce
  • 2 c
    (8 oz.) shredded mozzarella cheese
  • 2
    eggs
  • 1 c
    milk
  • 1 Tbsp
    vegetable oil
  • 1/2 tsp
    salt
  • 2 Tbsp
    grated parmesan cheese
  • cooking spray

How To Make upside-down pizza (casserole)

  • 1
    In a saucepan, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain.
  • 2
    Stir in 2 tablespoons flour, basil and fennel; mix well. Add tomato sauce. Bring to a boil; cook and stir for 2 minutes.
  • 3
    Transfer to a 9x13" casserole dish that has been lightly sprayed with cooking spray. Sprinkle/layer with mozzarella cheese.
  • 4
    Place the remaining flour in a mixing bowl. Beat in the eggs, milk, oil and salt until smooth; stir in Parmesan cheese. Pour over casserole.
  • 5
    Bake in oven, uncovered at 425 degrees for 25 - 30 minutes or until lightly browned on top. Yields 6-8 servings.
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