In case you hadn't noticed, it's winter. And I've been seriously lacking cooperative photography subjects. So I've resorted to food.
And I really need to get a life. Because yesterday, I decided to make dinner at 3:30 in the afternoon so I could take pictures using natural light. My family ended up with "leftovers" because I couldn't bring myself to actually serving dinner that early... it was reheated it in the microwave a little later.
Sad, I tell you.
As for the recipe, it was really good and a snap to make. Just chop up one small onion and one half a red bell pepper. Then take a 16 oz. package of Italian sausage links and heat them in a covered pan with about 1/4 cup of water. (I had a picture of this but it was very gross so you'll need to use your imagination for this part.) Once the water evaporates, cut the sausage links into pieces. Stir in the onion and red bell pepper; cook until sausage is no longer pink.
Stir in 2 tablespoons of flour, 1/2 teaspoon of crushed fennel seed, and 1/2 teaspoon of dried basil. Pour a 15 oz. can of tomato sauce over everything and bring to a boil. Cook for 2 minutes. Pour the mixture into an ungreased 8-1/2x11 pan.
See how cleverly the tomato sauce camouflages the vegetables? That's my kinda dish. Now cover with 2 cups of shredded mozzarella cheese.
And let it sit while you whip together the following in a bowl: 1 cup of flour, 2 eggs, 1 cup of milk, 1 tablespoon Canola oil, 1/2 teaspoon of salt, and 2 tablespoons grated parmesan. Just stir until lumps are gone and pour over your pan of ingredients. This will be the crust for your UPSIDE-DOWN PIZZA (which is what we are making here). Bake uncovered at 425 degrees for approximately 25-30 minutes, or until browned like this:
The recipe made eight generous UPSIDE-DOWN PIZZA slices and was a hit with the grown-ups and kids alike. The original recipe is HERE (I tweaked it a teeny bit). Enjoy!