In a saucepan, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in 2 Tbsp. flour, basil and fennel; mix well. Add tomato sauce. Bring to a boil; cook and stir for 2 minutes.
Transfer to an ungreased 13" x 9" x 2" baking dish.
Sprinkle with mozzarella cheese.
Place the remaining 1 cup flour in a mixing bowl. Beat in the eggs, milk, oil and salt until smooth; stir in Parmesan cheese if desired. Pour over casserole.
I left the parmesan cheese out and sprinkled it on top of the batter.
Bake, uncovered, at 425 for 25-30 minutes or until browned.
Originally Submitted
2/16/2008
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