Recipe(tried): Upside-Down Pizza

UPSIDE-DOWN PIZZA

1 pound bulk Italian sausage
1 medium onion, chopped
1/4 cup chopped green pepper
2 tablespoons plus 1 cup all purpose flour, divided
1/2 teaspoon dried basil
1/2 teaspoon fennel seed, crushed
1 can (15 ounce) tomato sauce
2 cups (8 ounce) shredded mozzarella cheese
2 eggs
1 cup milk
1 tablespoon vegetable oil
1/2 teaspoon salt
2 tablespoon grated parmesan cheese, optional

In a saucepan, cook the sausage, onion, green pepper over medium heat until meat is no longer pink, drain.

Stir in 2 tablespoons flour. basil, and fennel, mix well.

Add tomato sauce. Bring to a boil; cook and stir for 2 minutes.

Transfer to a ungreased 13 inch x 9 inch x 2 inch baking dish.

Sprinkle with mozzarella cheese.

Place the remaining flour in a mixing bowl. Beat in the eggs, milk, oil and salt until smooth; stir in parmesan cheese if desired.

Pour over casserole.

Bake, uncovered, at 425 for 25 to 30 minutes or until browned.

Yield: 8 servings

Donna O Okla