Upside-Down Pizza Remix

This weekend I decided to revisit the Upside-Down Deep Dish Pizza recipe. I really liked the original way of making it, but thought I'd switch it up a little this time.

The changes I made:

• added green onions to the meat and cooked them a little before adding the sauce
• mixed low-fat ricotta cheese with the broccoli instead of using mozzarella on top
• used refrigerated crescent sheet instead of pizza crust
• added sliced tomatoes and a sprinkle of shredded Parmesan cheese to the top before baking

This version did need to bake longer - I'm not sure if it was the crescent rolls topping or the tomatoes on top, but I think I ended up baking at 375 for 35-40 minutes, just check on it while it's baking.

This time the dish was equally as delicious and I used the extra crescent sheet to experiment with appetizer options. Maybe I'll have to do a post about that sometime soon. :)