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Upside-Down Pizza Casserole

Yield Makes 8 servings


  • 2 (16-ounce) packages JIMMY DEAN Pork Sausage
  • 2 medium onions, chopped
  • 1/2 cup chopped green bell pepper (optional)
  • 2 teaspoons dried basil (optional)
  • 1 teaspoon fennel seeds (optional)
  • 1/4 cup all-purpose flour
  • 1 (26-ounce) jar tomato-and-basil sauce
  • 2 cups (8 ounces) shredded mozzarella cheese, divided
  • 1 (10-ounce) can refrigerated pizza crust
  • 1 tablespoon olive oil
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried basil

How to Make It

  1. Cook sausage, onions, and, if desired, bell pepper, 2 teaspoons basil, and fennel seeds in a large skillet over medium-high heat about 10 minutes, stirring until sausage crumbles and is no longer pink and onions are tender. Drain.

  2. Add flour, stirring until blended. Stir in tomato-and-basil sauce. Bring to a boil over medium-high heat, stirring constantly. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle mixture with 1 1/2 cups mozzarella cheese.

  3. Unroll pizza crust, and place on top of sausage mixture. (Tuck edges into baking dish, if necessary.) Brush with olive oil, and sprinkle with remaining 1/2 cup mozzarella cheese, Parmesan cheese, and 1 teaspoon basil.

  4. Bake at 425° for 20 minutes or until golden brown.