A Tweaking of Mom’s Notes: Pizza Popover

This recipe, like the two previous ones, has its origins in Mom’s Notes but I’ve made more adjustments to this one than the other two so it’s become a hybrid of sorts (though my note taking is not as thorough as Mom’s).

I’ve added toppings – or what would be toppings if this wasn’t essentially upside down pizza. Instead of toppings, I suppose that makes them more ‘fillings.’  I’ve also played around with the spice profile a bit (settling eventually on the basil/oregano/fennel proportions listed below) as well as experimented with other types of sauce. Mom originally used marinara sauce because that’s what was out there when she first started making this (oh, 30 years ago) but now there’s so many variants of pasta and pizza sauce, you could make a different version of this every night for two weeks and never use the same sauce twice.

This is a great one to mess about with – so easily changed and/or amended for different tastes or just to see what you can come up with. Excellent for parties (the only limit is the size of your pans), meals you want to cook or at least get prepped in advance and definitely something to get the kids involved in should you want to start training your sous chef early.

PIZZA POPOVER
(Serves – well, serves LOTS)

pizzacassIngredients

  • 1 1/2 lbs. ground beef
  • 1 onion, chopped
  • 16 oz. jar marinara or pizza sauce
  • 6 oz. sliced Mozzarella
  • 1/2 C. grated Parmesan
  • 2 eggs, beaten
  • 1 C. milk
  • 1 Tbs. vegetable oil
  • 1 C. flour
  • 1/2 tsp. each of salt,dried oregano, dried basil
  • Pinch of fennel

Directions

Brown the meat and onion, then drain. Combine with marinara or pizza sauce (whichever you chose to use) and simmer 12 minutes. Spoon the resulting meat sauce into 13 X 9 X 2 pan and top with mozzarella. Bake at 400 for 10 minutes.  Combine eggs, milk and oil in a small bowl; add flour and salt, mixing well. Remove meat mixture from oven. Pour batter over top and sprinkle with parmesan. Continue baking at 400 for 30 minutes.

Tips:

  • You can prepare batter and meat sauce early and separately, combining when ready to bake.
  • Add mushrooms, pepperonis or whatever other pizza toppings you like to the meat sauce for fun, yummy variants.
  • Looking to boost everyone’s veggie intake? Add peppers to the meat mixture

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