Italian Vegetable Popover Pizza

Photo Credit
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
9 servings
Category
Pies and Pastries
Vegetables
Course
Main Dish
Preparation Method
Cook
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook

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.

Ingredients
3 tablespoons vegetable oil, divided
2 cups sliced zucchini
1/3 cup chopped green bell pepper
1 cup sliced carrots
1 pound mushrooms, sliced
1/3 cup diagonally sliced celery
1/2 cup chopped broccoli
2 cups homemade tomato sauce or 2 cans (8 ounces each) tomato sauce
2 tablespoons tomato paste
1/2 cup red wine
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
3/4 teaspoon chopped fresh marjoram or 1/4 teaspoon dried marjoram
1 clove garlic, chopped
3/4 teaspoon salt, divided
12 ounces mozzarella cheese, shredded
2 large eggs
1 cup milk
1 cup all-purpose flour
1/2 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 400ºF. 

  2. Grease a 13x9-inch baking pan. 

  3. 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. 

  4. Add the tomato sauce, tomato paste, wine, oregano, basil, marjoram, garlic, and 1/4 teaspoon of the salt and stir well. Reduce the heat and simmer for 20 minutes. 

  5. Spoon the mixture into the prepared baking pan. Sprinkle with the mozzarella. Set the pan in the oven to keep warm. 

  6. In a large bowl, combine the eggs, milk, and remaining tablespoon of oil and beat to blend. Add the flour and remaining 1/2 teaspoon of salt and beat until smooth. 

  7. Remove the vegetable mixture from the oven and pour the egg mixture over it, covering the ingredients completely. 

  8. Sprinkle with the Parmesan cheese. Bake for 30 minutes, or until puffed and golden brown.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Valarie Hartling</span> Mon, 04/13/2026 - 14:18
I have made this twice. The first time I followed the recipe and found the veggies to be mushy and a bit confusing. The second time I only cooked the mushrooms and a large onion. I restricted the veggies to those you would usually find on a pizza. I made a simple tomato sauce by blending a can of tomatoes, adding the herbs and garlic. We totally enjoyed the dish this time. A nice alternative to spaghetti and sauce.
<span>Audie Cooper</span> Sun, 06/05/2022 - 07:36
I I joy your collection of thangs and recipes
<span>Elaine</span> Tue, 06/08/2021 - 17:26
Sounds delicious, but no way can I serve this to my Italian friends and call it pizza!!!
<span>Brenda Standerfer</span> Wed, 02/18/2015 - 21:08
Looks and sounds yummy!!