Upside Down Yorkshire Pizza Pie
Total time: 50 minutes
This is an easy one-dish meal, quick prep work and 30 minutes baking time. The top is a simple popover batter that puffs up high, and gets a lovely golden brown.
Ingredients:
- 8oz (240gr) sausage, or 2 Italian sausages, casings removed
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 green bell pepper, chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tbs olive oil
- 1 cup (8oz, 240ml) tomato sauce
- 1/2 cup green or black olives, pitted
- 1 cup (4oz, 120gr) shredded cheese, mozzarella preferably
- 2 eggs
- 1 cup (8oz, 240ml) milk
- 1 cup flour
- 1/4 tsp salt
- 1/4 cup (1oz, 30gr) grated Parmesan
Instructions:
- Heat 1 tbs olive oil in medium nonstick skillet over medium-high heat. Add chili powder and sauté 1 minute.
- Add onion, garlic, green pepper and sauté until tender, about 5 minutes.
- Add sausage and brown, breaking it up as it cooks.
- When done remove from heat, drain excess fat, and spread in a 10-inch (25cm) glass baking dish.
- Spoon tomato sauce evenly over the top.
- Sprinkle with herbs.
- Slice olives and sprinkle on herbs.
- Sprinkle cheese evenly over top.
- In medium bowl lightly beat eggs with wire whisk.
- Add milk, flour and salt. Beat lightly to just combine; a few lumps are okay - over-beating is not.
- Pour batter evenly over the top of the 'pizza'.
- Sprinkle with Parmesan.
- Bake, uncovered, at 425F (215C) for 30 minutes or until edges puff up and are golden brown.
- Cut into wedges and serve.
Note 1: The quickest way to remove the sausage from the casing is to slit the casing, lengthwise with a sharp knife. Open the casing like a book and scoop out the sausage.
Note 2: This is just a little too much batter for my taste; but cutting the recipe in half yields too little. You can use it all, (I have, and it works fine - just a bit too much to eat) but the last time I made it I ladled out 1/2 cup of the batter (and threw it out) before pouring it on top.