This is a big family favorite. Getting ready to make it today. I adapted it from Suzanne McMinn's wonderful CHICKEN IN THE ROAD blog.
I made it a wee bit healthier. (For Vegetarian version, which I also do, just get rid of the meat and saute veggies of your choice. Today I'm doing mushrooms and 3 colors of peppers.)IRON SKILLET UPSIDE DOWN PIZZA**
(Adapted from Suzanne McMinn, Chickens in the Road)http://suzannemcminn.com/blog/
Sliced mushrooms
1 lb. Turkey sausage (broken up)
@ 1/3 C chopped onion
1 T chopped garlic
¼ t salt
Basil, Oregano, Thyme
@ 2 ounces sliced turkey pepperoni
1 ½ C pizza sauce
@ 1C shredded mixed Italian cheeses
2 eggs
1 C milk
1 l/2 C flour
½ t salt
Saute mushrooms in10 inch iron skillet.* Set aside and drain pan. Saute sausage. Drain. Add onion, garlic, seasonings. Stir and barely cook. Add mushrooms.
Spread pepperoni over meat mix. Pour on sauce. Top with cheese.
In bowl, mix dough ingredients and spoon over met mix. Add a little extra Italian seasoning for decoration.
Bake in skillet in 400 degree oven for at least 25 minutes, till pizza crust is golden and puffy. (Put pizza pan under it to avoid mess in oven when it starts to bubble)
** Apply principles to whatever combo of ingredients you want. I do a vegetarian one, too, with green and red peppers, onion, and mushrooms.
*I think the mushrooms taste better when they’re done separately. Maybe it’s just me.
Printer-friendly copy
