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. :)

Upside-Down Deep Dish Pizza

Recipe From: Ragu advertisement

Ingredients:
1 lb ground beef
1 jar Ragu Pasta Sauce
1 package (10 oz) frozen, chopped broccoli, thawed and squeezed dry (optional)
2 cups shredded mozzarella cheese
1 can (11 oz) refrigerated pizza dough

Directions:

1. Brown ground beef in skillet, drain. Season. Stir in pasta sauce, bring to a boil. Put into a 2-quart baking dish.
2. Top with broccoli, then cheese. Press dough over dish, sealing edges.
3. Bake at 375 for 20 minutes or until crust is golden. Let stand 10 minutes.

Rating: Delizoso! 
Warming Up: Warms up really well, tastes just as good (if not better).
Notes:

• I used ground turkey and reduced fat cheese to make this a little healthier and lower in fat.  And, of course did use broccoli.
• I did not use Ragu sauce, I would suggest using any jar of pasta sauce you like, since this was from a Ragu ad that's why the recipe calls for Ragu.
• I couldn't find a 11 oz pizza crust (only a bigger size), so just discard what you don't need to cover your baking dish.