Upside Down Pizza (with garden fresh produce)
I realize I've posted a lot of pizza recipes recently. But I had to squeak this one in there with the others because of how much I love it this time of year. It uses so many wonderful garden vegetables and fresh herbs from the garden. Of course you can make it any time of the year and switch around the veggies and meats to your heart's content.
Our picky ones often have a hard time with casseroles so I must admit that I was a little nervous about making this the first time. I decided to change the name to "Upside Down Pizza" because I knew that our kids love pizza. To my great delight, after just a few bites this dish was given a thumbs up by all. And even the leftovers that I reheated in the oven two days later were gobbled up and very much enjoyed.
Upside Down Pizza
Printable Recipe
*Serves 6-8
INGREDIENTS:
1 Tbsp. olive oil
1/2 lb. uncooked Italian Sausage links, sliced
1 Medium onion, chopped fine
1 bell pepper (any color), diced finely
2 medium zucchini, chopped rough
2 cloves garlic, finely minced
3 Cups diced tomatoes, drained or 2 cans (14.5-oz. each) diced tomatoes, drained
16 oz. tomato sauce
a bunch of chopped fresh basil *(see note below) or 1/2 tsp. dried basil
some fresh chopped fresh oregano *(see note below) or 1/2 tsp. dried oregano
some fresh chopped thyme *(see note below) or 1/4 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. black pepper
1/4 Cup grated Parmesan cheese
2 Cups shredded mozzarella cheese
1/2 recipe homemade breadstick dough
DIRECTIONS:
Preheat oven to 350 F. In a large non-stick skillet, heat oil over medium heat. Add the sausage links and cook, stirring occasionally until meat is almost fully cooked. Add the onion and diced pepper. Cook for 4-5 minutes until vegetables are tender. Add the chopped zucchini and minced garlic and cook for about 2-3 minutes. Stir in the drained tomatoes (fresh or canned), tomato sauce,basil, oregano, thyme, salt and pepper. Cook for 5-7 minutes until the liquid is somewhat reduced. Add 2 tablespoons Parmesan cheese and stir into the mixture. Spoon half of the sauce mixture into a 9x13 baking dish. Sprinkle 1 cup mozzarella cheese over the top. Spoon the other half of the sauce over the top of the cheese and sprinkle another 1/2 cup mozzarella over the top. Arrange breadstick dough in a lattice pattern over the sauce, trimming to fit, if necessary. Sprinkle remaining Parmesan and mozzarella cheese on top of breadstick dough. Bake 25-30 minutes, until the breadsticks are golden brown and the filling is hot and bubbly. Let stand 5-10 minutes before serving.
*Note: I don't measure the fresh herbs. Just pick some, chop them up and throw them in to taste.
Recipe Source: adapted from melskitchencafe.com to use fresh tomatoes and herbs
Our picky ones often have a hard time with casseroles so I must admit that I was a little nervous about making this the first time. I decided to change the name to "Upside Down Pizza" because I knew that our kids love pizza. To my great delight, after just a few bites this dish was given a thumbs up by all. And even the leftovers that I reheated in the oven two days later were gobbled up and very much enjoyed.
Printable Recipe
*Serves 6-8
INGREDIENTS:
1 Tbsp. olive oil
1/2 lb. uncooked Italian Sausage links, sliced
1 Medium onion, chopped fine
1 bell pepper (any color), diced finely
2 medium zucchini, chopped rough
2 cloves garlic, finely minced
3 Cups diced tomatoes, drained or 2 cans (14.5-oz. each) diced tomatoes, drained
16 oz. tomato sauce
a bunch of chopped fresh basil *(see note below) or 1/2 tsp. dried basil
some fresh chopped fresh oregano *(see note below) or 1/2 tsp. dried oregano
some fresh chopped thyme *(see note below) or 1/4 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. black pepper
1/4 Cup grated Parmesan cheese
2 Cups shredded mozzarella cheese
1/2 recipe homemade breadstick dough
DIRECTIONS:
Preheat oven to 350 F. In a large non-stick skillet, heat oil over medium heat. Add the sausage links and cook, stirring occasionally until meat is almost fully cooked. Add the onion and diced pepper. Cook for 4-5 minutes until vegetables are tender. Add the chopped zucchini and minced garlic and cook for about 2-3 minutes. Stir in the drained tomatoes (fresh or canned), tomato sauce,basil, oregano, thyme, salt and pepper. Cook for 5-7 minutes until the liquid is somewhat reduced. Add 2 tablespoons Parmesan cheese and stir into the mixture. Spoon half of the sauce mixture into a 9x13 baking dish. Sprinkle 1 cup mozzarella cheese over the top. Spoon the other half of the sauce over the top of the cheese and sprinkle another 1/2 cup mozzarella over the top. Arrange breadstick dough in a lattice pattern over the sauce, trimming to fit, if necessary. Sprinkle remaining Parmesan and mozzarella cheese on top of breadstick dough. Bake 25-30 minutes, until the breadsticks are golden brown and the filling is hot and bubbly. Let stand 5-10 minutes before serving.
*Note: I don't measure the fresh herbs. Just pick some, chop them up and throw them in to taste.
Recipe Source: adapted from melskitchencafe.com to use fresh tomatoes and herbs
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