Crazy Crust Pizza

Ingredients

Meat

• 1 1/2 lb. ground beef or sausage, or 1 cup thinly sliced pepperoni

Batter

• 1 cup Pillsbury’s Best all-purpose flour
• 1 teaspoon salt
• 1 teaspoon Italian seasoning or leaf oregano
• 1/8 teaspoon pepper
• 2 eggs
• 2/3 cup milk

Topping

• 1/4 cup chopped onion, if desired
• 1 can (4 oz.) mushroom stems and pieces, drained, if desired
• 1 cup pizza sauce (or 1 can (8 oz.) tomato sauce with 1 to 2 teaspoons leaf oregano and 1/4 teaspoon pepper)
• 1 cup (4 oz.) shredded mozzarella cheese

Steps

1. Heat the oven to 425°. Brown and season the meat and drain (pepperoni doesn’t need browning).
2. Grease a 14- or 12-inch pizza pan or 15×10-inch jelly roll pan and dust with flour or cornmeal.
3. Mix the flour, salt, Italian seasoning, pepper, eggs and milk until smooth. Pour into the pan and tilt it so the batter covers the bottom.
4. Arrange the meat, onion and mushrooms over the batter. Bake on the low rack 25 to 30 minutes, until deep golden brown.
5. Take it out, drizzle with pizza sauce and sprinkle with cheese, then bake 10 to 15 minutes more.

Notes

Makes one 14- or 12-inch pizza.

For a 13×9-inch pan: 3/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning, 1/8 teaspoon pepper, 1 egg and 2/3 cup milk; top with 3/4 lb. browned meat (or 1/2 cup pepperoni), 2 tablespoons onion, a 2-oz. can of mushrooms, 2/3 cup pizza sauce and 1/2 cup mozzarella.

With self-rising flour, leave out the salt.

Pillsbury recipe clipping; Rosie Lee wrote the title “Crazy Crust Pizza” above it.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.