Upside down pizza pie with buttermilk crust
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground turkey |
| ½ | pounds | Sweet Italian turkey |
| Sausage | ||
| 1 | medium | Onion -- chopped |
| 1 | medium | Zucchini -- diced |
| 1 | Garlic cloved -- minced | |
| 1 | cup | Tomato sauce |
| 2 | teaspoons | Italian seasoning |
| ¼ | teaspoon | Crushed hot red pepper |
| 1 | cup | Shredded mozzerella cheese |
| 1 | cup | Dry buttermilk biscuit mix |
| ⅓ | cup | Grated parmesan cheese |
| About 1/3 cup milk | ||
Directions
1. Preheat oven to 425 F. In a large overproof skillet, cook ground turkey, turkey sausage, onion, zucchini, and garlic over medium-high heat, stirring often to break up lumps of meat, until turkey loses its pink color, about 5 minutes. 2. Add tomato sauce, Italian seasoning, and hot pepper. Bring to a simmer, remove from heat, and stir in ½ cup mozzerella cheese. 3. In a medium bowl, combine biscuit mix and parmesan cheese. Add just enough milk to from a soft dough. On a lightly floured work surface, roll out to a 9-inch circle. Place dough over filling in skillet and sprinkle remaining ½ cup mozzerella cheese on top. 4. Bake until crust is golden brown, about 20 minutes. Cut into wedges and spoon out crust and filling directly from skillet.
Recipe By :