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Upside Down Pizza

Upside Down Pizza Green Pepper thinly sliced Red onion think sliced Sauteed mushrooms Meat of your choice Pizza Mozzarella Provolone Parmesan Pillsbury pizza dough in the tube or make your own or buy it fresh. 1 small can pizza sauce Veggies of your choice, I enjoy peppers, onions and mushrooms on mine. I would recommend that you sauté the mushrooms first because they do let off a lot of water and will make your pizza soggy. Meat of your choice. For this recipe I chose standard pizza salami and ham but this would work well with left over chicken, ground beef that was browned, Italian sausage. I could see endless possibilities here. Cheese. I chose three different cheeses here. Pizza Mozzarella, provolone and parmesan. I’m using a 10-inch fry pan with a handle that will withstand the 400-degree temperature of the oven. Brush the pan with olive oil or whatever oil you use the most. I put a think layer of thinly sliced peppers and topped that with a thinly slice layer of red onion. Next, I added some sautéed mushrooms and then the sliced meats. I added a good layer of cheese and then the provolone. Lay the provolone so that it covers the whole pan almost to the edges. This is the base for the sauce. Spread the pizza sauce on the provolone making an even layer. Now, open the tube of pizza crust and unroll it. Stretch it to fit over the pan. I trimmed away the excess but it you like lots of crust you can keep it all. Now tuck the pizza dough down the edges of the pan until the edges reach the bottom of the pan. Brush the pastry with oil. Place in a preheated 400 degree oven for 20 to 25 minutes. I left mine in for 22 minutes and it was perfect. Let sit for 5 minutes before you flip the pizza over onto a cutting board. www.vecteezy.com/video/2041721-drinking-coffee-and-reading-book-concept Drinking Coffee and Reading Book Concept. Stock Videos by Vecteezy Music Credit: Green Green Garden by Chris Haugen DISCLAIMER Our Silver Moments in no way provides any warranty, express or implied, towards the content of recipes in this website. Not all of the recipes shared here will have been approved by the agency responsible for food safety in the country you reside in. It is the reader’s responsibility to determine the value and quality of any recipe or instructions provided for food presentation and to determine the nutritional value, if any, and safety of the presentation instructions. The recipes are intended for entertainment and/or information purposes and for use by person having appropriate technical skill, at their own discretion and risk. I make no warranties for the outcome of your food experiments. Colleen Palumbo #25 – 1410 11th Ave North Golden, BC Canada V0A 1H2 [email protected] All video and photographic rights belong to Colleen Palumbo unless otherwise stated.