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yorkshire pizza pie
 Upside Down Yorkshire Pizza Pie

strawberries

 

Menu Plan for the week of April 19, 2013:  Thursday's Recipes

Upside Down Yorkshire Pizza Pie

Cooking time:  50 minutes for menu          Cooking schedule: see below for instructions

     You could use ground beef or turkey in this, but I like the spiciness of the sausage.  It makes it more like a 'pizza'.  If you have to buy a larger package of sausages, freeze the rest - we use a lot of sausages during the summer.

Upside Down Yorkshire Pizza Pie                Preparation and cooking time:   50 minutes
      This is an easy one-dish meal, quick prep work and 30 minutes baking time.  The top is a simple popover batter that puffs up high, and gets a lovely golden brown.

8oz (250gr) sausage, or 2 Italian sausages, casings removed
1/2 onion 
2 cloves garlic
1/2 green bell pepper
1 tsp dried basil
1 tsp dried oregano
1 tsp chili powder
1 tbs olive oil
1 cup (8oz, 240gr) tomato sauce 
1/2 cup green or black olives, pitted
1 cup (4oz, 125 gr) shredded cheese, mozzarella preferably
2 eggs
1 cup milk
1 cup flour
1/4 tsp salt
1/4 cup grated Parmesan

Peel and chop  onion and garlic.  Chop pepper. Heat 1 tbs olive oil in medium nonstick skillet over medium-high heat.  Add chili powder and sauté 1 minute.  Add onion, garlic, green pepper and sauté until tender, about 5 minutes.  Add sausage and brown, breaking it up as it cooks.  When done remove from heat, drain excess fat, and spread in a 10-inch (25cm) glass baking dish.  Spoon tomato sauce evenly over the top.  Sprinkle with herbs.  Slice olives and sprinkle on herbs.  Sprinkle cheese evenly over top. 
In medium bowl lightly beat eggs with wire whisk.  Add milk, flour and salt.  Beat lightly to just combine; a few lumps are okay - over-beating is not.  Pour batter evenly over the top of the 'pizza'.  Sprinkle with Parmesan.  Bake, uncovered, at 425F (215C) for 30 minutes or until edges puff up and are golden brown. Cut into wedges and serve.

Note 1: The quickest way to remove the sausage from the casing is to slit the casing, lengthwise with a sharp knife.  Open the casing like a book and scoop out the sausage.

Note 2: This is just a little too much batter for my taste; but cutting the recipe in half yields too little.  You can use it all, (I have, and it works fine - just a bit too much to eat) but the last time I made it I ladled out 1/2 cup of the batter (and threw it out) before pouring it on top.

Fresh Fruit

Something seasonal

Cooking schedule: 50 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, baking dish, medium bowl

Turn oven on, 425F (215C)
Chop onion, pepper, mince garlic
Sauté chili powder
Add onion, garlic, pepper, sauté
Remove sausage from casing, if needed
Add sausage to skillet, brown and break up
Grate Parmesan, shred cheese, if needed

Slice olives
Drain excess fat from skillet, discard
Put sausage/vegetables into baking dish
Spoon tomato sauce over sausage
Sprinkle with herbs, olives. cheese
Crack eggs in large bowl, whisk
Add milk, salt and flour, whisk
Pour over pizza topping (remove some batter 1st...)
Sprinkle with Parmesan, bake
     30 minute break
Remove Pizza, slice and Serve