Upside-Down Sausage Mushroom Pizza
Submitted by billie145
A creative twist on classic pizza, this dish layers savory sausage, mushrooms, and mozzarella under a golden, puffed crust. Perfect for a family dinner or casual gathering, it’s easy to prepare and delivers bold flavors in every bite.
YIELD
6 servingsPREP
15 minCOOK
35 minREADY
50 minChef Tips
- Sausage Selection: Use mild or spicy Italian sausage based on preference. For a lighter option, substitute with turkey sausage.
- Fat Drainage: Thoroughly drain sausage fat to prevent a greasy dish. Use a slotted spoon or paper towels.
- Crust Texture: Sprinkle Parmesan after baking to ensure the crust puffs properly. Adding it before baking can weigh it down.
- Batter Consistency: Ensure the batter is smooth and lump-free for an even crust. Scrape down blender sides if needed.
- Make-Ahead: Prepare the sausage mixture up to a day ahead and refrigerate. Assemble and bake when ready.
Optional Variations
- Vegetarian*: Replace sausage with diced bell peppers, zucchini, or plant-based sausage crumbles.
- Spicy Kick: Add ½ tsp red pepper flakes to the sausage mixture or use a spicy marinara sauce.
- Cheesy Boost: Mix ½ cup shredded cheddar or provolone with the mozzarella for richer flavor.
- Herb Infusion: Stir 1 tsp dried oregano or basil into the batter for added aroma.
Potential Pitfalls to Avoid
- Soggy Crust: Ensure the sausage mixture isn’t too watery. Simmer briefly to reduce excess liquid in the sauce.
- Uneven Baking: Spread ingredients evenly in the baking dish to prevent uneven crust thickness.
- Overbrowning: Check the crust at 25 minutes, as oven temperatures vary. Cover with foil if browning too quickly.
Ingredients
Directions
- Preheat oven to 400°F (200°C).
- In a 10-12 inch skillet over medium heat, crumble and cook sausage with chopped onion, stirring frequently, until sausage is browned and onion is soft, about 10 minutes.
- Drain excess fat from skillet, then stir in spaghetti sauce and sliced mushrooms. Heat until mixture is bubbly, about 3-5 minutes.
- Transfer mixture to an ungreased 9×13-inch baking dish , spreading evenly.
- Sprinkle shredded mozzarella evenly over the top.
- In a blender, combine eggs, milk, vegetable oil, flour, and salt. Blend until smooth, about 30 seconds.
- Pour batter evenly over the casserole, ensuring it covers the surface.
- Bake uncovered for 25-30 minutes, until the crust is puffed and golden brown.
- Remove from oven and immediately sprinkle with grated Parmesan cheese for best crust texture.
- Let cool for 5 minutes before slicing and serving.
Comments
My first up side down pizza was good
My six year old daughter just love this and cleaned her plate. I used mild Italian, she noticed the fennel but after some discussion knocked it back without hesitation. Ditto with everyone else in the household and a visitor the next day tried leftovers for lunch and raved about it going so far as to text once she got home to again comment about how much she liked the dish! Best of all, it's a thrifty dish in these inflationary times.