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Upside Down Pizza (or, they can’t all be winners)

July 8, 2011

Upside down pizza.  Sounds good, right?

A layer of meat and sauce, a layer of cheese, topped with a nice golden brown crust.  And that is exactly what it turned out to be.  It actually looked pretty tasty.  And… separately… the components were tasty.  The meat and sauce combo would have been scrumptious on top of spaghetti noodles.  The crust and cheese layers melded together into something delicious, so I certainly won’t complain about that.  But together?  Meh.

While I won’t be making this exact recipe again, I may take note of the cheese/crust combo.  Any ideas on how to do that… without the meaty sauce?

Upside Down Pizza

recipe adapted from Recipe Shoebox
makes six servings


  • 1 lb. ground beef
  • 1 large onion, chopped (we also added chopped green pepper and sliced mushrooms)
  • 2 cups spaghetti sauce
  • 8 ounces mozzarella cheese, sliced or shredded
  • 2 eggs
  • 1 cup milk
  • 1 tablespoon oil
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 cup grated Parmesan cheese
  1. In a large skillet, brown ground beef with onion and any other vegetables.  Pour off excess fat.  Add spaghetti sauce (or tomato sauce and spaghetti sauce mix) and simmer 10 minutes.  Spoon into greased 9×13-inch baking pan. Top with cheese.  Place in 400 degree oven to keep hot.
  2. To prepare popover batter, beat together eggs, milk, and oil.  Add flour and salt; beat until smooth.  Pour over hot pizza filling, being careful to cover filling completely.  Sprinkle with Parmesan cheese.
  3. Bake at 400 degrees for 30 minutes, until puffed and deep golden brown.  Cut into squares and serve immediately.
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