1 pound Italian sausage (links or ground) or ground beef
1 large yellow onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1 cup fresh tomatoes, chopped
1 teaspoon dried oregano, crushed
1 teaspoon dried thyme
sea salt and fresh black pepper
1 + ½ cups tomato sauce (I use arrabiata)
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
butter, for greasing pan
2 cups mozzarella cheese, shredded
Parmesan cheese, grated, for serving
Preheat oven to 425 degrees F. In a large skillet cook sausage or ground beef over medium heat until brown; remove from pan and drain off all but a tablespoon or so of fat.
Add onion and peppers cook about 5 minutes; add garlic; cook until fragrant; add tomatoes, oregano and thyme; season well with salt and pepper. Cook 3-4 minutes longer.
If using link sausage slice into bite size pieces and set aside a few for the top (unless using pepperoni). Add sausage (or beef) back to the pan along with the tomato sauce. Bring to a simmer and cook 10 minutes. Taste and season as needed.
Meanwhile in a large mixing bowl beat milk, eggs and oil together on medium speed for about 1 minute. Add flour and salt; beat for 2 more minutes.
Grease a 9x13 baking pan, add the sausage mixture and spread out in an even layer. Sprinkle 1 cup of mozzarella over top. Pour the batter carefully all over the top to reach about a 1/2 inch from the top, discard any excess batter. Sprinkle with remaining cup of cheese and dot the top with pepperoni or the sausage slices set aside earlier.
Bake, uncovered, with a thin sheet pan one rack below for catching dripsfor about 30 minutes or until puffed, golden and set in the middle. Let set for 5 minutes before serving with parmesan cheese.