Upside-down pizza
Votes: 1
Time: 2 hours 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 826, total fat 49 G., saturated fats 23 G., proteins 47 G., carbohydrates 50 G., fiber 6 G., cholesterol 139 mg, sodium 2350 mg, sugar 11 G.
Calories 826, total fat 49 G., saturated fats 23 G., proteins 47 G., carbohydrates 50 G., fiber 6 G., cholesterol 139 mg, sodium 2350 mg, sugar 11 G.
This pizza is made pot pie-style. Cheese and meat sauce are layered in a pan, which is then covered with a layer of dough like a lid and placed in the oven. Invert the finished pot pie onto a serving plate, remove the pan, and voila! You've got a delicious, deep-dish pizza with crispy edges and a generous helping of gooey cheese. For this recipe, you'll need a 1-liter, 15-cm diameter ramekin.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of store-bought pizza dough
- 2 tbsp. l. olive oil
- 3 cloves garlic, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 small onion, coarsely chopped
- 450 g raw Italian sausage, casings removed
- 1 jar (800 g) purchased marinara sauce
- 0.5 tsp dried oregano
- A pinch of red pepper flakes
- 2 tablespoons unsalted butter, melted
- 340 gr. havarti cheese slices
- Special equipment: 1 liter ramekin. (15 cm.)
We recommend
Recipes with similar ingredients: yeast dough, meat sauce, Havarti cheese, sweet pepper, oregano, marinara sauce
Cooking the dish according to the recipe:
- Place the pizza dough in a medium bowl and coat generously with 1 tablespoon of olive oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Meanwhile, preheat the oven to 200°C. Place the garlic, bell pepper, and onion in a food processor and chop finely, stopping to scrape down the sides of the bowl.
- In a medium saucepan, heat the remaining 1 tablespoon olive oil over medium-high heat until shimmering. Add the sausage and cook, breaking up the pieces with a wooden spoon, until lightly browned, about 4 minutes. Add the onion mixture and cook, stirring occasionally, until the liquid in the pan has evaporated and the onions are soft, about 5 minutes. Add the marinara sauce, oregano, red pepper flakes, 1/4 cup water, 1/2 teaspoon salt, and a few grinds of black pepper. Bring to a simmer, reduce heat to medium-low, and simmer, uncovered, stirring frequently, until the sauce thickens, about 15 minutes.
- Grease the inside of a 1-liter ramekin with butter. Line the bottom and sides with slices of Havarti cheese. Add 1.5 cups of hot sauce. Set aside the remaining sauce for another use. Gently stretch the pizza dough into a 25 cm (10 in) circle and place it over the ramekin, leaving a 5 cm (2 in) overhang. Gently press the edges of the pan to lightly seal the filling inside.
- Place on a baking sheet and bake until golden brown, about 30 minutes (tap the top, it should sound hollow).
- Carefully remove the baking sheet from the oven, transfer the ramekin to a heat-resistant surface, and place a plate on top. Carefully invert the ramekin onto the plate, using a spoon to help. Serve the pizza hot.
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