Upside-Down, Inside-Out Pizza

Last night, I was nervous about trying a new recipe, especially a one-dish one, after having the Mexican rice turn out so meh. But this one was a keeper. We had it with a green salad, burrata crostini with tomato & basil, and balsamic berries. Delish!

For the crostini, preheat the oven to 425 degrees & bake baguette slices crisp, 7-10 minutes. Rub them with garlic and tomato. Top with burrata, tomato slices, and basil leaves. Drizzle with good olive oil, then sprinkle with salt (I used Maldon sea salt) & freshly-ground pepper.

The berries are just cut-up strawberries drizzled with balsamic & sprinkled with sugar. Black pepper adds a nice counterpoint to the sweetness.

For the pizza:
1 lb. ground beef
5 scallions, sliced
14-oz. jar pizza sauce (I used locally produced Carfagna's)
1/2 green pepper, chopped (put the other half on your salad---or greedily chomp it down while cooking, if you love 'em like I do)
1 c. shredded mozzarella
1/2 c. flour
1/2 c. milk
1 egg

In cast iron skillet, brown beef with scallions. Drain. Add pizza sauce & green pepper. Simmer 3-5 minutes. Top with half the cheese. Whisk the flour, milk, and egg together. Add remaining cheese. Spread evenly over the meat mixture. Bake 20 minutes in a pre-heated 425 degree oven. Cut into wedges to serve. Serves 4-6.