One of the best things about my new job is the stacks and stacks of free magazines that I can take home. Right now I have two huge stacks that I still need to go through. A few days ago I finally looked through one of Better Homes & Gardens special interest magazines, Ultimate Casseroles (these are the magazines you always see up by the check-out lanes in stores). I tore out almost every recipe because they all looked so good. The first one we tried was the Upside-Down Pizza Casserole – and it was so yummy!! Since it was so good I figured I had to share it. Enjoy!
Upside-Down Pizza Casserole
Prep: 30 minutes Bake: 30 minutes Stand: 30 minutes
1 tablespoon olive oil
½ cup chopped onion (1 medium)
2 yellow, red, and/or green sweet peppers, cut into thin strips
1 medium zucchini (8 ounces), halved lengthwise and sliced
2 cloves garlic, minced
2 14.5-ounce cans no-salt-added diced tomatoes, drained
5 cooked chicken sausages (about 12 ounces total), halved lengthwise and sliced
1 teaspoon dried Italian Seasoning, crushed
½ teaspoon salt
¼ teaspoon ground black pepper
1 13.8-ounce package refrigerated pizza dough
¼ cup grated Parmesan cheese
2 cups shredded mozzarella cheese (8 ounces)
snipped fresh rosemary (optional, we chose not to include it)
1. Preheat oven to 350°F. Grease a 2-quart rectangular baking dish; set aside. In a large skillet heat oil over medium-high heat. Add onion and sweet peppers; cook and stir for 5 minutes. Add zucchini and garlic; cook for 5 minutes more, stirring occasionally.
2. Add tomatoes, sausages, half of the Italian seasoning, salt, and black pepper to mixture in skillet. Bring to boiling; boil gently, uncovered, for 5 to 7 minutes or until most of the liquid has evaporated.
3. Meanwhile, unroll the pizza dough on a lightly floured surface. Using a knife or pastry wheel, cut pizza dough into strips.
4. Remove skillet from heat. Stir in the Parmesan cheese and half of the mozzarella cheese. Spoon tomato mixture into prepared dish. Top with the remaining mozzarella cheese. Arrange pizza dough strips on top of casserole in a lattice pattern. Sprinkle with remaining Italian seasoning. Bake, uncovered, about 30 minutes or until crust is brown and filling is bubbly. Let stand for 10 minutes before serving. If desired, top with snipped fresh rosemary. Makes 8 servings.
Per serving: 323 calories, 15 g fat (6 g sat. fat), 54 mg chol., 806 mg sodium, 29 g carb., 3 g fiber, 21 g pro.
Recipe c/o Ultimate Casseroles, a Better Homes & Gardens special interest magazine