Upside Down Pizza Casserole || Smells Like A Church Supper In Here #2
Today’s recipe is an Upside Down Pizza Casserole. You won’t believe what a perfectly beautiful presentation this will make next to all the other 9 x 13 casserole dishes. A wonderful crust tops this dish while underneath there hides a fabulous array of pizza fixings. Steamy hot and cheesy. What could be better to take to your next Church Supper. Children of all ages will take scoop after scoop of this creative dish.
Be prepared to share this recipe. Blessings, Darlene
I welcome your prayer requests and/or comments anytime at SouperAt60@gmail.com
Please be sure to go visit Angela over at The Art of Creation Homestead.
Upside Down Pizza Casserole
1 pound ground beef
1 c chopped onion
1 c green pepper
salt/pepper to taste
Cook all together in a skillet to done.
Pour into your favorite 9x13 pan.
Add 1 15 oz can pizza sauce over top
1/2 c chopped pepperoni
1/2 tsp Italian Seasoning
Sprinkle shredded Mozzerella cheese over top
Add fresh oregano, if desired
Topping
2 eggs, beaten
1 c milk
1 T oil
Mix well
Add 1 c flour
1/2 t salt
1/2 c Parmesan cheese
Mix all topping ingredients well.
Pour over meat and cheese mixture.
Sprinkle 1/2 c Parmesan Cheese
Bake in 400 oven
20-30 min. till hot and bubbly on the sides
Yummy. Be prepared to give this recipe away!!!
Lord Bless, Darlene
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Upside Down Pizza Casserole
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An Upside Down Pizza
Making an Upside Down Pizza! Yes you have to try this one!
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Ree Drummond's Upside-Down Red Cheesy Pizza | The Pioneer Woman | Food Network
Ree layers her pizza with the toppings, cheese and sauce on the BOTTOM of the pan and the crust on top ????
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Upside-Down Red Cheesy Pizza
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 50 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
15 pepperoni slices
1/4 cup sliced jarred red peppers, drained
1 plum tomato, sliced into rounds
6 slices (6 ounces) sliced mozzarella
1 1/2 cups shredded Cheddar
6 slices provolone
1 cup marinara sauce
1 pound store-bought pizza dough
1/2 red bell pepper, sliced into thin rings
1/2 yellow pepper, sliced into thin rings
Fresh basil, for serving
Directions
Preheat the oven to 400 degrees F.
Heat a 12-inch, well-seasoned cast-iron skillet over a low heat. Lay the pepperoni slices on the bottom of the skillet. Top with the roasted peppers and tomato slices. Arrange the mozzarella over the veggies and pepperoni, then sprinkle with the Cheddar and lay on the provolone. Spoon the marinara sauce over the cheese and spread it around.
Press the dough out into a circle slightly larger than the skillet. Lay the dough on top of the sauce and carefully tuck the edges down the sides of the skillet. Place in the oven and cook until the crust is golden brown, about 25 minutes.
Remove from the oven and let sit for a few minutes. Very carefully, place a large plate or platter over the top of the skillet and invert the pizza onto the plate. Garnish with the red and yellow pepper rings and tear the basil leaves over the top.
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Ree Drummond's Upside-Down Red Cheesy Pizza | The Pioneer Woman | Food Network