In our Italian Vegetable Popover Pizza recipe, the “crust” is on top. It’s packed with fresh veggies and herbs and oh-so-yummy. Think of this pizza in a pan as one easy casserole recipe for a great dinner any night of the week.
Find more delicious recipes using vegetables in Cooking Fresh from The Old Farmer’s Almanac.
Preheat the oven to 400ºF. Grease a 13x9-inch baking pan. In a large frying pan over medium heat, warm 2 tablespoons of the oil. Add the zucchini, green pepper, carrots, mushrooms, celery, and broccoli and cook for 5 to 7 minutes, or until soft; strain, if needed. Add the tomato sauce, tomato paste, wine, oregano, basil, marjoram, garlic, and ¼ teaspoon of the salt and stir well. Reduce the heat and simmer for 20 minutes. Spoon the mixture into the prepared baking pan. Sprinkle with the mozzarella. Set the pan in the oven to keep warm. In a large bowl, combine the eggs, milk, and remaining tablespoon of oil and beat to blend. Add the flour and remaining ½ teaspoon of salt and beat until smooth. Remove the vegetable mixture from the oven and pour the egg mixture over it, covering the ingredients completely. Sprinkle with the Parmesan cheese. Bake for 30 minutes, or until puffed and golden brown.