Upside Down Pizza Traybake Food

UPSIDE-DOWN RED CHEESY PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• Heat a 12-inch, well-seasoned cast-iron skillet over a low heat. Lay the pepperoni slices on the bottom of the skillet. Top with the roasted peppers and tomato slices. Arrange the mozzarella over the veggies and pepperoni, then sprinkle with the Cheddar and lay on the provolone. Spoon the marinara sauce over the cheese and spread it around.
• Press the dough out into a circle slightly larger than the skillet. Lay the dough on top of the sauce and carefully tuck the edges down the sides of the skillet. Place in the oven and cook until the crust is golden brown, about 25 minutes.
• Remove from the oven and let sit for a few minutes. Very carefully, place a large plate or platter over the top of the skillet and invert the pizza onto the plate. Garnish with the red and yellow pepper rings and tear the basil leaves over the top.

UPSIDE-DOWN PIZZA

Steps:

• Preheat oven to 425°. In a saucepan, cook sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in 2 tablespoons flour, basil and fennel. Add tomato sauce. Bring to a boil; cook and stir for 2 minutes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with mozzarella cheese. Place remaining 1 cup flour in a large bowl. In another bowl, whisk eggs, milk, oil, salt and, if desired, Parmesan cheese. Stir into flour until blended; pour over casserole. , Bake, uncovered, until browned, 25-30 minutes.

UPSIDE DOWN ONE PAN PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
• Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
• Turn off the heat. Grease the pan with nonstick spray.
• Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
• On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
• Bake for 25 minutes, until the dough is golden brown.
• Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
• Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
• Slice into 8 wedges, then serve.
• Enjoy!

UPSIDE-DOWN PIZZA BAKE

Steps:

• In a large skillet, cook sausage over medium heat until meat is no longer pink; drain. , Pour spaghetti sauce into a greased 8-in. square baking dish. Layer with mushrooms, green pepper, sausage and 1/2 cup cheese., In a small bowl, combine the biscuit mix, egg and milk until blended. Pour over top. Sprinkle with remaining cheese. , Bake, uncovered, at 400° for 25-30 minutes or until golden brown.

UPSIDE DOWN PIZZA TRAYBAKE

Steps:

• Preheat the oven to gas mark 6, 200C, fan 180°C In a large roasting tin, toss the meatballs in 1tbsp oil, until coated. Bake for 10 minutes, then remove from the oven, toss the meatballs and pour in the passata. Return to the oven for 10 minutes.
• Remove the tray from the oven and scatter over the mozzarella. Top with the ciabatta slices, pressing them into the sauce slightly.
• Drizzle the bread with the remaining 1tbsp oil and return to the oven for 10 minutes, or until the bread is crisp, the cheese is melted, and the sauce is bubbling. Scatter over the basil and serve with a mixed salad, if you like.

UPSIDE DOWN PIZZA

Steps:

• Allow store-bought dough to rise at room temperature for 20 minutes. Preheat oven to 400°F.
• Brush 1 tablespoon olive oil on the cast iron skillet. Layer the ingredients in the cast iron skillet, starting with the mushrooms, then green peppers, followed by tomatoes and onions. Season with oregano, crushed red pepper and salt.
• Add the shredded cheese and spread the pizza sauce over the cheese, keeping the edges dry as much as possible.
• Roll the pizza dough ball into a 12-inch round and gently place on top of the pizza sauce in the cast iron skillet.
• Use your hands to tuck the pizza dough around the edges of the pan to seal in the sauce and the pizza toppings. Brush the remaining olive oil on top of the dough.
• Bake in the preheated oven for 20-25 minutes, until the dough is golden brown.
• Allow to rest for 10 minutes. Then place a cutting board or large plate over the cast iron skillet and flip over onto the cutting board. Add additional parmesan cheese, crushed red pepper and fresh basil and slice into 6-8 pieces.

UPSIDE DOWN PIZZA

Steps:

• Cook the Italian sausage, onion and bell pepper in a large skillet over medium high heat until sausage is cooked through completely and vegetables have started to soften. Drain grease, if necessary.
• Add the mini pepperonis and Italian seasoning and cook for another minute or two.
• Stir in the spaghetti sauce and allow to simmer for several minutes.
• Spread the meat mixture into the bottom of a 9x13 inch casserole dish, then sprinkle the shredded mozzarella evenly over the top.
• In a medium sized bowl, whisk together the flour, eggs, milk, vegetable oil and salt, then pour evenly over the top of the cheese.
• Bake at 400°F for 25 to 30 minutes, until dish is bubbly and the crust has puffed up and started to brown.
• Allow to rest for several minutes before serving.

UPSIDE-DOWN SKILLET PIZZA

Steps:

• Heat oven to 425 degrees.
• Place large, well-seasoned cast iron skillet over moderate heat.
• Add olive oil and swirl around pan to coat.
• Add both peppers and onion; sauté to soften, about 3 minutes.
• Add 1 tablespoon water and cook until tender, about 2 minutes longer.
• Add garlic, oregano, 1/4 teaspoon salt and pepper.
• Cook 1 minute longer.
• Remove from heat and arrange sliced tomatoes over top.
• Sprinkle with remaining 1/4 teaspoon salt.
• Unroll pizza dough.
• Trim corners off (or fold under) and arrange dough over vegetables.
• Bake in preheated oven for 15 to 17 minutes or until crust is crisp and golden brown.
• Invert serving plate over pan (run knife around dough if stuck to pan) and invert both, holding firmly with potholders, to unmold pizza.
• Replace any vegetables that may remain in skillet.
• Sprinkle with Parmesan cheese, cut and serve immediately.

UPSIDE DOWN PIZZA

Steps:

• Preheat oven to 350.
• Meanwhile, brown ground beef and onion; pour off grease.
• Blend in pizza sauce, garlic salt and oregano.
• Put mixture in 9x13 inch pan and sprinkle with mozzarella.
• In small bowl, mix eggs, milk, oil, salt and flour.
• Pour over meat mixture and sprinkle with Parmesan.
• Bake 30 minutes.

UPSIDE DOWN PIZZA

Steps:

• in a saute pan cook sausage, onions, pepper, and basil until meat is browned.
• drain fat stir in 1/4 c flour add tomato sauce, bring to a boil transfer to a greased 13x9x2" pan
• top with mozarella cheese
• in a large bowl combine eggs, milk, flour, oil and salt, mix well. stir in parmesan. pour over sausage mixture bake at 425 for 30 minutes or until topping is light brown.