Back in 1999, when I was such a neophyte with computers that I didn’t even know how to use spell check, I made a cookbook containing many of my twin sons’ favorite recipes. The cookbook, aptly named The Roy Family’s Favorite Recipes, was a big hit with my guys and they still use it, and a subsequent Christmas cookbook, fairly often.
Popover Pizza was always a big favorite of my sons’ – and their friends. If you happen to have leftover meatballs and sauce, prepare the Popover Pizza with that. Don’t happen to have leftovers? All you’ll need is a pound of ground beef, a jar of prepared spaghetti sauce and an onion. Plus a few spices like oregano – whatever you’d like.
The meat and sauce are spread on the bottom of 9′ x 13′ pan, lots of shredded mozzarella cheese is sprinkled on top, then the popover batter is poured over the mozzarella, followed by a sprinkling of shredded Parmesan. Pop the Popover Pizza into the oven for 30 – 45 minutes, or until the the popover ‘crust’ is puffed and lightly browned. Et voila, dinner is served.
PS – As I type this I’m staying with two of my grandchildren while my son M. and his wife are vacationing in Spain. Yesterday I broke out my son’s copy of The Roy Family’s Favorite Recipes and made Popover Pizza. Judging from the stains and drips on the page, it seems Popover Pizza is big hit with the new generation of Roys as well. Enjoy!!
Oven at 400F Buttered 9′ x 13′ pan Bake for 35 – 45 minutes
- 2 – 3 cups leftover meatballs and sauce ++ chop meatballs into chunks
- Don’t have leftover meatballs and sauce?
- 1 lb. ground beef
- 1 small onion, chopped
- 1 jar purchased spaghetti sauce
- 1 /2 tsp. dried oregano, basil or Italian herbs
- 2 cups shredded Mozzarella cheese
- 1 cup milk ++ Full fat or 2% is best
- 2 large eggs
- 1 Tbs. olive oil
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 1/2 grated Parmesan cheese
Butter a 9′ x 13′ pan
– If you have leftover sauce and meatballs, spread 2 – 3 cups of sauce and chopped up meatballs on bottom pan.
– No Leftovers? — Fry 1 lb. ground beef and one onion, chopped, in a large skillet. Remove any fat from pan and discard. Add one jar spaghetti sauce, some herbs, such as 1 /2 tsp. dried oregano, basil or Italian herbs – any herbs and spices you wish. Simmer sauce, uncovered, for 10 minutes to 15 minutes – stirring occasionally. Spread beef and sauce mixture on bottom of pan.
Sprinkle two cups shredded Mozzarella cheese over meat and sauce.
In a medium bowl beat -on high – 1 cup milk, 2 large eggs and 1 Tbs. olive oil until foamy, about a minute. Add 1 cup all-purpose flour and 1/2 tsp salt Beat on high until mixture is thoroughly blended. Slowly pour batter over mozzarella cheese. Sprinkle with 1/4 cup shredded Parmesan.
Bake at 400F for between 35- 45 minutes. The meat and sauce with be bubbling and the popover topping should be lightly browned and puffy. If you check and the popover topping isn’t puffy and lightly browned, just bake it a bit longer. ++ The amount of time needed will depend upon your oven – and your pan. If using a glass pan, you will probably need the full 45 minutes simply because glass doesn’t conduct heat in the same way as metal. (I’m making a note to myself to tell my son that!)