Upside Down Popover Pizza Recipes

UPSIDE-DOWN PIZZA

Steps:

• Preheat oven to 425°. In a saucepan, cook 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 13x9-in. baking dish. Sprinkle with mozzarella cheese. Place remaining 1 cup flour in a large bowl. In another bowl, whisk eggs, milk, oil, salt and, if desired, Parmesan cheese. Stir into flour until blended; pour over casserole. , Bake, uncovered, until browned, 25-30 minutes.

UPSIDE-DOWN PIZZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Heat a large skillet over medium-high heat and stir in the ground beef and Italian sausage. Cook and stir until the meat is crumbly, evenly browned, and no longer pink; drain. Stir in the spaghetti sauce, pizza sauce, and pepperoni, and heat until bubbly. Transfer the mixture to an 11x13 inch baking dish.
• Sprinkle evenly with the shredded pizza cheese. Top with the pizza dough.
• Bake in the preheated oven until crust is lightly browned, about 20 minutes.

UPSIDE-DOWN DEEP-DISH SKILLET PIZZA

Steps:

• Bring dough to room temperature.
• Preheat oven to 400 degrees F and place rack in top position in oven (opposite of a normal pizza cooking on a stone close to the bottom)
• While dough is warming up, in a large 12"-14" non-stick oven proof fry pan*(see tip), heat one tablespoon of the oil over medium heat and cook sausage and pepper flakes until the meat has browned, breaking up as it cooks. Pour into a strainer over a bowl.
• Add another tablespoon of oil and cook the mushrooms until browned. Remove to a plate or bowl leaving any fat in the pan.
• Add another tablespoon of oil and place the pepper rings and onion slices in and cook for two minutes then turn off burner. Remove the peppers and onion to a plate and wipe any excess oil from the pan.
• With the pan off the heat, build the upside-down pizza. Start by laying out the pepper and onion rings covering the bottom. Next fill in the holes with the pepperoni slices.
• On top of that spread out the mushrooms then top with the drained sausage, again spreading to the edge.
• Sprinkle on two tablespoons of the Parmesan next and then the mozzarella and finally the provolone, overlapping the slices as you go around the pan.
• Spread the sauce over the provolone going almost to the edge.
• On your cutting board, drizzle a tablespoon of the oil and spread the dough out to be slightly larger than the bottom of the pan, building a thick edge all the way around. Lift the dough and place over the sauce, stretching to go up the sides a bit and then tucked back in so no filling pops out.
• Brush the remaining oil over the top of the dough (which is actually the bottom once flipped) and place on the upper rack and bake 20-25 minutes or until slightly golden.
• Remove the pan, keeping the pot holder in place over the handle. Put an upside-down pizza pan over the pan top and with one quick motion, flip the pan over so that the pizza is sitting upright on the pizza pan. Place back in the oven for 15 more minutes to crisp up the edges. (As it bakes upside down, the sauce and any fat bakes into the crust edge (yummy) and when you invert it, it is soft and spongy and needs to crisp up).
• When it comes out of the oven the second time, sprinkle on the remaining two tablespoons of Parmesan cheese, cut and serve.

UPSIDE DOWN ONE PAN PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
• Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
• Turn off the heat. Grease the pan with nonstick spray.
• Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
• On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
• Bake for 25 minutes, until the dough is golden brown.
• Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
• Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
• Slice into 8 wedges, then serve.
• Enjoy!

UPSIDE-DOWN PIZZA

Steps:

• 1. Preheat oven to 350.
• 2. Brown ground beef, while adding any seasonings of your choice.Drain.
• 3. Add sauce of choice to beef and heat.
• 4. Spread beef mixture in an oven-safe casserole dish. Sprinkle with cheese.
• 5. Open can of crescent rolls. Unfurl the rolls and place evenly on top of cheese.
• 6. Cook for 9-12 minutes, or until rolls are lightly browned.
• 7. Let rest for 5 minutes. When serving each portion, flip so "crust" is on the bottom. Enjoy! :-)

UPSIDE-DOWN POPOVER PIZZA

Steps:

• In a large skillet, cook sausage until browned and pour off any excess fat.
• Add onion and green pepper. Cook for a few minutes.
• Stir in flour, basil, marjoram, and tomato sauce.
• Heat well, then pour into 9x13" baking pan. Arrange mozzarella slices on top.
• POPOVER BATTER:.
• Beat together the eggs and add flour, milk, oil, and salt. Whisk together until combined.
• Pour popover batter over all and sprinkle with Parmesan cheese.
• Bake at 425 for 25 to 30 minutes or until well browned and serve at once.