Potato Sausage Upside Down Pizza

This pizza was gone almost as soon as it hit the table, a sign of a really good dinner.

1 pound bulk pork sausage

2 cups thinly sliced baby red potatoes, about 1/3 pound

1 – 2 tablespoons olive oil

2 large onions, halved, thinly sliced (about 2 cups)

4 cups baby arugula and spinach blend, chopped

2 teaspoons chopped fresh rosemary

2 cups shredded Italian cheese blend (8 oz)

1 can refrigerated classic pizza crust

1  Heat oven to 375.  Cook sausage over medium high heat, stirring occasionally, 5 – 8 minutes or until no longer pink.  Add potatoes and cook, stirring occasionally, 3 – 4 minutes or until potatoes are crisp tender.  Using slotted spoon, transfer mixture to 13 x 9″ ungreased glass baking dish.

2  Add olive oil to same pan and heat until hot.  Add onions, stirring frequently, cook for 12 – 18 minutes or until golden brown.  Remove from heat and stir in greens and 1 teaspoon of rosemary.  Spoon evenly over sausage mixture.  Sprinkle with 1 cup of cheese.

3  Unroll dough over cheese, gently stretching to sides of dish.  Fold edges under.  Sprinkle with remaining cheese and rosemary.

4  Bake 20 – 25 minutes or until crust is golden brown.

recipe from the Pillsbury cookbook, “Baking Hacks”