Robin Miller's Upside Down Pizza

I don't necessarily like a lot of Robin Miller's recipes but I do like the techniques she uses.  I'm the same way about Sandra Lee.  I don't have anything personally against either one of them but I can't claim to be a huge fan either.  With Robin, I like the idea of being organized and prepping meals for the week rather than playing it by the seat of my pants from night to night. Without a little plan going in my head I end up ordering in or going out for pick-up too much.  With Sandra I like the idea of applying my efforts to the amount of time I have vs. what will make me crazy in the kitchen.  When I have time to make from scratch, I do it. When I don't. I cut corners where I can. Nothing wrong with buying a rotisserie chicken to use in recipes.

Gene and I were cruising channels one day with the satellite on Robin Miller when she started making this Upside Down Pizza. She said a friend of hers had given her the recipe and that it's perfect for potlucks or casual entertaining.  GENE said "That looks interesting."  It ended up on our dinner table that night.

I have to say it was fun. And quick.  I'm adding it in to my recipe box for the occasional dinner.

Pizza isn't hard but this had the advantage of being pretty quick so it's perfect for nights when I really don't want to cook. We used sausage, onions, black olives, and mushrooms but I can see how you could literally add anything that appeals to you.  Personally, next time I'd love to add cubes of ham, pepperoni, and pineapple, my favorite pizza.

And one note about the recipe vs. photo.  The recipe calls for using a 9"x13" pan but I used something smaller than that, maybe 8"x10" so my dish came out taller and juicier. For a more pizza-like casserole be sure to use the size pan given.

Upside-Down Sausage and Mushroom Pizza Recipe courtesy Robin Miller 2007 2 teaspoons olive oil 1 pound sweet or hot turkey sausage, casing removed 1 cup onion, sliced 8 ounces mushrooms, sliced 1 cup pasta sauce 1 cup pizza sauce 1/2 cup black olives, sliced 16 ounces mozzarella cheese, shredded 2 eggs 1 cup milk 1 tablespoon olive oil 1 cup all-purpose flour 1/2 teaspoon salt 1/4 cup Parmesan, grated Preheat oven to 400 degrees F. Heat oil in large skillet over medium heat. Add sausage and cook for 3 minutes, or until browned and cooked through, breaking up the meat as it cooks with a wooden spoon. Add onion and mushrooms and cook 2 minutes, until soft. Add pasta sauce, pizza sauce and olives and bring to a simmer, about 2 minutes. Remove from heat and transfer sauce to the bottom of a 13 by 9-inch baking dish. Top with mozzarella cheese. In a medium bowl, whisk together eggs, milk and oil until blended. Whisk in flour and salt until well blended. Pour mixture over sauce in pan. Sprinkle with Parmesan. Bake 25 minutes, or until golden brown. Let stand for 5 minutes before slicing and serving.		Recipe Summary Difficulty: Easy Prep Time: 15 minutes Inactive Prep Time: 5 minutes Cook Time: 30 minutes Yield: 6 servings User Rating:

Episode#: RM0607
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Comments

[Kenneth]

I need to eat at your house more.

[Kenneth]

Would you like some trout?

[MyKitchenInHalfCups]

Pizza is our emergency meal!
This looks super good Glenna.

[Shannon]

Hi Glenna,

My name is Shannon and I'm the editorial assistant at Foodbuzz.com. Following up on a recent email invitation to be a part of our newly launched Foodbuzz Featured Publisher program, I just want to reiterate that I am very impressed with the quality of your posts. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.

Great photo of the upside down pizza

Cheers!

Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com

[Glenna]

Kenneth--All you have to do is show up! Okay, you might call from that side of town just to make sure I'm cooking and not working, but you KNOW you're welcome ANY time! Love ya, bubba!

Yes sir, on that trout!

Tanna--Ours too but we usually order it in instead of me making it, unfortunately.

Shannon--Thanks for contacting me again. I'll get right with you on that--thanks!

[sher]

Oy yumm! That looks fabulous. That's my kind of food--rings all my bells!

[Glenna]

Thanks, Sher! It was pretty good!

[Rachel]

I feel the same way about Robin and Sandra.....I try to just take what I can use and leave the rest. This recipe looks great, and I like how you made yours thicker in a smaller pan.

[Glenna]

RAchel--Yes, exactly, and that's the way we should be with all the shows. Take what you need and leave the rest.

[katie]

I love upside down pies...mainly because I can't make a real pie ;-))
But this sounds great! And I like the quick and easy part!

[Glenna]

Katie--I don't believe that for a minute!

[sid]

This looks *good*!

Sid