The recipe in The Amish Cook column this week was for “upside down pizza.”  Sounds like a hearty, substantial dish for a cold winter’s day, of which we have had many lately.    Liz from Central Ohio was kind enough to send this photo of the dish to me. Liz added venison to her version and said it was a big hit with her family.  Theresa from Michigan reported good results by adding pepperoni.  So sounds like you can play “musical meat” with this recipe and whatever you wish:)   Doesn’t this look tasty?  As the name implies, it’s kind of an “upside down pizza”, crust at the top and a lot of hot, hearty, saucy deliciousness underneath!  Here is the recipe again in case you missed it Monday.

UPSIDE DOWN PIZZA

1 pound hamburger or sausage

Small onion, diced

1 medium green pepper

1 pint pizza sauce

2 cups cheese

1 cup flour

2 eggs

1 cup milk

1 teaspsoon vegetable oil

1 /2 teaspoon salt

Brown meat with green pepper and onion.  Add pizza sauce. Put in a 9 X 13 inch pan. Sprinkle cheese on top.  Mix flour, eggs, milk, oil, and salt.  Pour over and bake uncover at 425 for 25-30 minutes until browned.