Upside Down Meat Lovers Pizza

Have we ever talked about Pizza? As a kid, I loved Pizza. It was such a treat when we loaded up the family station-wagon and headed down the road to Pizza Hut. Big pitchers of Root Beer and that to-die-for Pepperoni Pizza. To this day, when it comes to pizza I gotta have Root Beer.

Back in the day, eating out was a special occasion and not something we did on a regular bases. Sure, money didn’t grow on trees, but that wasn’t it. Most families ate at home, around the table together. Much like what we are doing today, only then it wasn’t out of fear but love.

Anyway, before Hubby came into my life, I was a member of a grass-roots organization called Citizens Action League. We would canvass neighborhoods with petitions and get donations to the cause of the week, whatever that might be. Each day we would meet in a pizza parlor, pool our money together for a couple of pies, and plan out that evenings strategy. Can you imagine eating pizza five or six times a week, week in and week out? By the time Hubby and I got together, I was so over pizza. It took years before I could even look at a pizza. These days I like an occasional pie. I also like a pizza that is anything but ordinary. A good fire-roasted pizza with a wine marinara sauce and goat cheese. That’s good. Buffalo Chicken Pizza with jalapeno peppers – yeah, that’s good, too. And so is an upside down pizza packed with plenty of meats.

Upside Down Meat Lovers Pizza
1/2 cup Button Mushroom
1/2 lb Ground Beef
1/2 lb bulk Italian Sausage
1 (25.5 oz) jar Tomato Basil Pasta Sauce
1 teaspoon Dried Oregano
1 cup Mini Pepperoni Slices
2 cups Mozzarella Cheese, shredded
1 (8 oz) can Refrigerated Crescent Dough Sheet
1 tablespoon Olive Oil
1 teaspoon Italian seasoning

Heat oven to 375 degrees. Spray a 13-inch by 9-inch (3-quart) casserole dish with cooking spray. Scrub mushrooms, trim stems; then slice and set aside.

In 12-inch skillet, cook ground meats over medium-high heat 5 to 7 minutes, stirring frequently, until meat is brown; drain. Add the pasta sauce and oregano and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Add pepperoni slices and mushrooms. Cook for 1 to 2 minutes, until hot. Stir in cheese. Spoon into baking dish.

Unroll dough; press to form 13-inch by 9-inch rectangle to fit over casserole dish. Place dough over beef mixture; cut 4 to 5 vent holes in the dough. Brush the dough with olive oil. Sprinkle the top with Italian seasoning.

Bake 20 to 25 minutes or until crust is a deep golden brown.

Remove from oven, let rest for 5 minutes before slicing. Serve with a crisp salad to round out the meal.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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