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Popover Pizza

Author Cindy Fredrickson



  • 2 lbs lean hamburger
  • 1 medium Vidalia onion minced
  • ¾-1 tsp Himalayan pink salt

Italian dried green spices, to taste:

  • Oregano
  • Sweet Italian Basil
  • Marjoram
  • Rosemary
  • Sage


  • Butter for greasing the baking pan
  • 2 cans Muir Glen Organic pizza sauce 15-oz.
  • 3 cups Kraft shredded Italian Five-Cheese mix * divided
  • 3 large eggs
  • 1 ½ cups milk
  • 3 Tbsp extra virgin cold pressed olive oil
  • cups flour
  • ½ tsp Himalayan pink salt
  • Parmesan cheese


  • Brown hamburger in skillet with minced onion, salt and Italian spices until well done.
  • Lightly butter bottom and sides of a 9”X13”X2” glass cake pan.
  • Spread cooked hamburger evenly in baking pan.  Pour two cans pizza sauce over hamburger, then sprinkle 1 cup shredded cheese over top. Mix everything slightly with edge of spatula.
  • (May continue at this point, or put covered dish in refrigerator overnight.)
  • Preheat oven 350° F.
  • Prepare batter:  In a quart size bowl, beat eggs until bubbly. (An immersion blender works well for this.)
  • Add oil and milk, then beat some more.  Whisk in flour and salt until batter is smooth.
  • Top meat mixture in pan evenly with 1 cup shredded cheese.
  • Pour batter over cheese layer.
  • Lightly sprinkle batter with Parmesan cheese.
  • Sprinkle remaining 1 cup shredded cheese over top of everything.
  • Bake uncovered in preheated oven at 350° F for 30 minutes, then place an inverted metal cake pan over baking dish for another 15 minutes, then remove cover and bake for another 15 minutes.  If entire surface of batter has not yet browned, turn off oven (re: my electric, non-convection oveand let dish bake uncovered for another 5 minutes.


*Kraft Italian Five cheese mix:  Mozzarella, Provolone, Romano, Asiago, and Parmesan.
July 2013