Upside Down Yorkshire Pizza Pie

Total 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.

 Ingredients:

• 8oz (240gr) sausage, or 2 Italian sausages, casings removed
• 1/2 onion, chopped 
• 2 cloves garlic, minced
• 1/2 green bell pepper, chopped
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp chili powder
• 1 tbs olive oil
• 1 cup (8oz, 240ml) tomato sauce
• 1/2 cup green or black olives, pitted
• 1 cup (4oz, 120gr) shredded cheese, mozzarella preferably
• 2 eggs
• 1 cup (8oz, 240ml) milk
• 1 cup flour
• 1/4 tsp salt
• 1/4 cup (1oz, 30gr) grated Parmesan

 Instructions:

• 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.