One could call this a Yorkshire Pizza Pie.
Or a Popover Pie.
Or a Savory Clafoutis.
It’s all basically the same batter, quickly whisked and poured over something or other.
It’s easy.
Which reminds me….. why do chefs continue to say that making Yorkshire pudding or popovers is difficult and / or tricky?
I was watching (sort of) Diners Drive-in and Dives last night while working in the kitchen and the chef / host, Guy was complaining about how he had never mastered popovers….
Come on…. I’ve been making popovers since I was a child and, other than boiling water, there is not much in the kitchen that is easier.
Of course I have seen recipes that over-complicate it all (letting the batter rest, using a stand mixer, getting the lumps out, and so on) Why can’t people just let easy stuff be easy?
Oops…. bit off topic there.
Whatever you call this it’s easy and tasty and fun.
Yorkshire Pizza Pie
Total time: 60 minutes
Ingredients:
- 10oz (300gr) sausage, or 2 Italian sausages, casings removed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 red bell pepper, chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tbs olive oil
- 2 cups (16oz, 450gr) tomatoes. peeled, chopped, juices retained
- 1 tbs tomato paste
- 1/2 cup green or black olives, pitted, sliced
- 1 cup (4oz, 120gr) shredded cheese, mozzarella preferably
- 2 eggs
- 3/4 cup (6oz, 180ml) milk
- 3/4 cup flour
- 1/4 tsp salt
- 1/4 cup (1oz, 30gr) grated Parmesan
Instructions:
- Heat 1 tbs olive oil in medium nonstick skillet over medium-high heat. Add chili powder and sauté 1 minute.
- Add onion, garlic, pepper and sauté until tender, about 5 minutes.
- Add sausage and brown, breaking it up as it cooks.
- Drain any excess fat then add tomatoes, tomato paste, and herbs.
- Simmer until slightly thickened, about 10 minutes.
- Put sausage mixture into a 10-inch (25cm) quiche plate or glass baking dish.
- Top with olives, then sprinkle with cheese.
- In medium bowl lightly beat eggs with wire whisk.
- Add milk, flour and salt. Beat lightly to just combine; a few lumps are okay – over-beating is not.
- Pour batter evenly over the top of the ‘pizza’.
- Sprinkle with Parmesan.
- Bake, uncovered, at 425F (215C) for 30 minutes or until edges puff up and are golden brown.
- Cut into wedges and serve.
That’s all for this day….
We had popovers as kids. Loved them. They are easy. I haven’t had any in years. This pie looks like my kind of pie. Enjoy.
I made a lot of popovers when we lived in MN… Not so much any more = ’cause we’d eat them all lol
Maybe he can’t get them to rise properly. Who knows? But overworked batter means flat popovers. :/
If you make the batter in a blender it’s going to be overworked – and flat. Whisk lightly!!! lol
Looks like a fun idea on your pie.
Popovers – love em. At our house they’re a family thing. Dad made them and now sons and nephews have all taken up the charge. There’s a variety of ways people prefer them so maybe that’s what make them difficult. Who knows. I find them easy as well.
Sometimes, people think over-complicating stuff is better. Like saying ‘vehicle’ instead of ‘car’
my sort of eating !!!
Next time….