Homemade pizza–the sort you could cobble together in minutes on a Monday night–does not get any easier than this take on Roman-style ‘za, utilizing an approach whose brilliance is in its sheer idiocy: it’s upside down pizza. Yes, really: bread on top, cheese and toppings on bottom. You really use pre-made–even mass produced–dough; you really barely do anything to get it into the oven. And–somewhow–it works! It’s pizza; it tastes good. It’s yours.
Indeed, because all the toppings and components of the pizza are fully customizable, the directions below are going to be general enough to work with a variety of ingredients–but specific enough to get good results with anything. Use our topping suggestions as a jumping off point, or go with what you know your kid likes–even if it’s just picking pepperoni pieces off a slice. But know this:
If looking to make your own pizza dough, check out our high-protein dough recipe!
Can I add tomato sauce directly into the pan before baking? No, you shouldn't put tomato sauce at the bottom of the pan. Because the sauce would be in direct contact with the hot metal under intense heat for 15 to 25 minutes, it will burn, turn bitter, and make the pizza stick. Keep the sauce on the side for dipping or drizzle it on top after flipping.
How do I prevent the dough from getting soggy from the vegetable moisture? Par-baking the vegetables for a few minutes before adding the dough is the secret step. This cooks off the excess water in veggies like zucchini and tomatoes. Additionally, laying down the shredded mozzarella over the vegetables before topping it with dough creates an effective moisture barrier.
What should I do if my pizza dough keeps shrinking back when I try to roll it? If your dough is acting like a rubber band, it is likely too cold and the gluten is tight. Let it sit covered on your floured counter at room temperature for 15 to 20 minutes to relax the proteins, and it will stretch out effortlessly.
What type of pan works best for an upside down pizza? A standard metal 9x13 quarter-sheet pan or a metal baking pan works best because metal conducts heat quickly to crisp up the toppings and crust. A ceramic or glass casserole dish can be used, but you may need to add 3 to 5 minutes to the baking time to achieve the same golden color.
My kid hates zucchini; what are the best alternatives for this upside down pizza method? The beauty of this sheet pan method is its total customizability. You can easily substitute the zucchini with mild, kid-approved alternatives like sweet corn kernels, thin slices of mild bell peppers, shredded chicken, or simple pepperoni discs layered beneath the cheese.
This easy Roman upside down pizza for kids flips the script on pizza night by baking the toppings right into the pan under the crust. It is a foolproof, customizable weeknight dinner that lets toddlers dip their way through dinner.
We like to cut a piece of pizza into long strips and serve with a small ramekin of tomato sauce, thereby allowing our child to dip the pizza into the sauce; you could also spoon or drizzle a line or two of sauce down one or both sides of a pizza slice a la Detroit-style pizza.
We’ve listed a couple of toppings ideas in the “Ingredients” section above; just about any combo will work here. One thing you absolutely cannot do, though, is put tomato sauce in the pan–it’ll likely burn. Otherwise, go nuts (or not).
Servings 6
Serving Size 1 square slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
