Let’s Turn the World Upside Down

Sometimes we need to turn the world upside down to gain a better prespective. That can be a very scary experience. For the conservatives in America, it feels like the last 4 years have been upside down. For the liberals, what lay ahead might seem just as inverted.

Maybe with a little luck, we’ll learn to understand one another better. The only way that could happen is to open our hearts. You will never convince a liberal that the conservatives are right. You will never get a conserative to become a “liberal” thinker. But with an open heart, maybe – just maybe – we can learn to get along better. Live and let live. That also means leave our children out of the whole mess. Schools need to focus on reading, writing, math and science. Since schools provide a social settings, manners should also be taught. Faith and morality should be left to the parents, not the educators in public schools. The only acception would be if you are sending your child to a faith-based school. That’s your right and your choice.

And that’s my rant for the day. Live and let live. Okay, let’s get in my favorite place in the entire house – the kitchen. Kiddo and I really enjoyed this upside down mess of a pizza. Hubby was not a big fan. He likes the crust thinner and crisp. This is a pizza you need a knife and a fork to enjoy. Very messy. I’m not a fan of traditional pizzas (most of the time) so for me this was a treat. I will give you one tip – it takes two people to flip the pizza over. Hubby helped me, and we said a little prayer first, asking God not to let the hot bubbling mess end up on the floor. Hope you enjoy this very messy mess.

Upside Down Skillet Pizza
1/2 Red Onion, sliced
4 oz Mushrooms, sliced
1/2 lb Italian Sausage
7 oz Pepperoni
Red Pepper Flakes as desired
4 oz Parmesan Cheese
1-1/2 cups Mozzarella Cheese
8 slices or more Provolone Cheese
1 (15 oz) can Tomato Sauce
1 (6 oz) can Tomato Paste
Italian Seasoning to taste
Garlic Salt to taste
Garlic powder to taste
Onion Powder to taste
1 tube Pillsbury Pizza Dough
Garlic Olive Oil as needed

Heat oven to 400 degrees. Cut onion in half from root to tip, reserve half for another purpose. Thinly slice remaining half. Clean and slice mushrooms, set aside.

In a skillet, cook sausage, crumbing meat as it browns. Drain well, set aside. In the now empty skillet, sauté mushrooms until they begin to release their juices. Set aside.

In a large, non-stick oven safe skillet arrange sliced onions either scattered randomly or decoratively as this will become the top of the pizza. Top onions with mushrooms, pepperoni, and finally the Italian Sausage.

Sprinkle with a kiss of red pepper flakes, then grated Romano Cheesed and lots of shredded Mozzarella. Finish with slices of Provolone to cover the entire skillet. Set aside.

In a bowl, whisk together the tomato sauce, tomato paste and seasonings to taste. Spoon sauce over the Provolone slices, spread out over the entire top of the pizza.

Unroll pizza dough. Drape over the skillet, tucking in all the sides to form a crust around the edge. Pour a little olive oil over the dough. Brush lightly to coat dough with added flavor.

Place in the heated over to bake for about 20 minutes, or until top crust is golden and the pizza is heated through.

Remove from oven. Place a round baking sheet or large cutting board on top of the skillet. Quickly invert pizza. Sprinkle with a little more Parmesan and red pepper flakes if desired. Let rest for a few minutes, then slice and enjoy.

I like mine with a simple salad and a glass of wine.

---

Bless the Lord oh my soul
And all my being
Bless His holy name