Upsidedown Pizza 1 pound bulk Italian sausage 1 medium onion, chopped 1/4 cup chopped green pepper 2 tbsp. plus 1 cup all-purpose flour, divide 1/2 tsp. dried basil 1/2 tsp. fennel see, crushed 1 15 ounce can tomato sauce 2 cups (8 ounces) mozzarella cheese, 2 eggs 1 cup milk 1 tbsp. vegetable oil 1/2 tsp. salt 2 tbsp. grated Parmesian chees, optional In a saucepan cook the sausage, onion,, pepper over medium heat until meat is no longer pin; drain. Stir in 2 tbsp. flour, basil and fennel. Mi well. Add tomato sauce; bring to a boil and stir for two minutes. Transfer to an ungreased 9 by 13 by 2 inch baking dish. Sprinkle with mozzarella cheese. Place remaining flower in a mixing bowl. Beat in the eggs, milk, oil and salt until smooth. Stir in Parmesian cheese if desired. Pour over casserole. Bake uncovered at 425 degrees for 25-30 minutes or until browned. Yields 8 servings.edd
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