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Printable recipe below! Looking for an easy one pot dinner recipe- we've got a pizza dish that will become your favorite.
Used in this video:
Bertha Cowboy stove https://bit.ly/3AOYB8y
Smokey Woods BBQ wood: https://smokeywoodsbbq.com/
Mesquite wood spatula https://www.kentrollins.com/shop
Kent's Original Seasoning https://www.kentrollins.com/shop
12 inch Dutch oven https://amzn.to/2WIThgZ
Rode wireless Go 2 mic: https://amzn.to/3seAQ7X
Cowboy Hat: Chazhatz.com
For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins
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Printable Recipe: https://kentrollins.com/blogs/beef/upside-down-pizza-1
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0:00
I see a cloud of dust. I can hear cattle
0:03
balling in the distance. It won't be
0:05
long before them cowboys show up for
0:07
lunch. And we're going to make sure that
0:08
they are filled up with a hearty,
0:10
classic comfort food meal, upside down
0:13
pizza. So saddle up if you're ready to
0:16
eat like a modernday cowboy.
0:21
[Music]
0:32
Hey, before we go any further with this
0:34
recipe, if y'all like comfort food
0:36
classics and one pot meals, be sure and
0:39
give this video a like and share it with
0:41
your neighbors and make sure you're
0:42
subscribed. You know, I tend to break
0:44
out a lot of the old classics at noon
0:46
time on a ranch. Them cowboys been
0:48
gathering, maybe been roping, dragging
0:50
to the fire, doing a little branding,
0:52
but I know they've worked up an appetite
0:53
since breakfast was at 4:30 or 5. And we
0:56
started out with two pounds of ground
0:59
chuck. 8020, 80% lean, 20% fat. We're
1:03
going to get it browned up over here.
1:05
Make sure that you chop it up, stir it
1:07
on occasion,
1:09
and then we'll go with the rest of it.
1:19
Well, we've been on about four or five
1:20
minutes probably. Stirring gradually as
1:23
we go along, but depending on your
1:25
ground beef, 80/20, there may be a
1:27
little grease you need to dip out. And
1:29
you need to do this before you season
1:31
and before you add the onions. So, you
1:34
cannot do this in your house, but I can
1:36
out here. I guarantee you some pup will
1:40
be over here a minute when that cools
1:41
off and they will think, "Hey, this is
1:45
for me."
1:47
[Music]
1:49
So, get it back over you. Woo! That got
1:52
hot, folks. When you leave that laying
1:53
there and it's that close to birthday
1:55
and you pick this end up, it's hot. Mhm.
1:58
If you're doing this over in the house
2:01
on a stove top, you're probably at
2:03
medium heat till you begin to see it
2:05
brown just a little. And then I would
2:07
turn it really to medium low. And we're
2:10
going to get some onion. Now I have
2:12
chopped up a good Videlia onion. It's
2:16
what I really love to use when we're
2:18
cooking something like this.
2:20
All Mexican classic, something like
2:22
that. I always use a white onion. We're
2:25
going to let this cook till them onions
2:26
get good and tender. But we have not
2:29
seasoned this at all. And this is one on
2:32
every upside down pizza that I ever made
2:34
on any ranch at all. And that is our
2:36
original. You don't got it, get you a
2:39
little coarse ground black pepper, some
2:40
salt, a little bit of garlic. You'll be
2:42
in good shape. So, we're going to give
2:44
it a pretty generous shaking.
2:48
But remember, don't do this if you think
2:50
you're going to have to drain some
2:51
grease cuz you might lose some of your
2:53
seasoning. And I'll taste this at the
2:55
end before we get plum through to make
2:58
sure it's just right.
3:07
Well, while them onions is sitting over
3:09
getting all tender and soaking up that
3:11
flavor out of that ground beef, I think
3:13
I would might tell you what went on in a
3:15
typical day when me and Shan was cooking
3:17
for cowboys. So, after breakfast, all
3:19
them cowboys are mounted up and gone.
3:20
They're gathering cattle out of a
3:22
pasture. A lot of times we'll call these
3:24
traps and it could be anywhere from 500
3:26
acres to 18,000 acres depending on the
3:29
size of the ranch. And everybody gets
3:31
pushed down to the set of pins. You can
3:33
always tell they're getting close.
3:35
There's a lot of bellerin and ball in
3:38
them old cows and calves and you can see
3:40
a cloud of dust most time as they're
3:42
getting closer to us. They're going to
3:43
get vaccinated, castrated, branded if
3:45
it's in the spring. But if it's in the
3:47
fall, all they got to do is bring them
3:49
off them cows and it's time to wean. If
3:52
they missed one in the spring that got
3:54
away from him, what do they call him? A
3:56
slick. He had no brain, no ear tag, been
3:59
wart none. It is time to think about
4:02
we're going to have to cook lunch. Now,
4:04
lunch on a ranch can usually be anywhere
4:07
from say 11:15 to 2:00. A cow does not
4:12
own a watch. She doesn't care what time
4:14
you get to eat. It's the least of her
4:15
worries. So, I was cooking in the
4:17
Paladura Canyon. We would pull the wagon
4:19
out the day after Thanksgiving. The
4:21
manager said, "I'm gonna take care of
4:23
you this year." Because I'd been cooking
4:24
green for about six, seven years at that
4:26
time. He got an old reclining chair that
4:29
he was going to throw in the dump. And
4:30
he brought it to camp. He said, "You'll
4:32
have time to sit in that in between
4:33
meals." Well, every time I got ready to
4:35
sit in it, there was always somebody in
4:36
it. Well, I remember one of the last
4:38
days before we moved camp out of that
4:40
summerfield trap. Everybody come in for
4:42
lunch about one except old Bobby. They
4:44
waited and they waited and them boys eat
4:46
lunch. Then they rode off and they found
4:48
him. Horse had rolled over on him,
4:49
separated his shoulder. So when Bobby
4:51
got in there, I got me a cup towel, two
4:53
of them, tied together, pulled that
4:55
shoulder up here to where we could sort
4:56
of get it and we popped it back in
4:58
place. And then we just rolled that cup
5:00
towel around there and tied it tight.
5:03
And he said, "Boy, that's that's hurting
5:05
pretty bad." So we got him in that
5:06
reclining chair, got him all fixed up.
5:08
Chris brought him one of them thousand
5:10
mgram ibuprofins. He took it. This was
5:13
about 2:00 on a Tuesday. Thursday
5:16
morning, he woke up out of that chair
5:19
right as we was fitting to have
5:20
breakfast about 4:30 and he looked at
5:22
old Chris and he said, "You know, I told
5:24
you them pills didn't do nothing for
5:25
me." He said, "I ain't even been
5:26
asleep." Not only did he sleep for 2
5:29
days, but he missed upside down pizza
5:31
for lunch that day.
5:33
[Music]
5:37
And onions has got tender. And remember,
5:40
oh, I told you before we go any further
5:43
in this spot. Let's taste this to make
5:45
sure we got enough seasoning to it.
5:50
This video is over. We're just going to
5:51
get a flour tortilla and eat it like
5:53
that. But remember we telling you how
5:55
easy it was that tomato sauce.
6:00
And a little insider tip.
6:01
Uhhuh.
6:02
I like to use the flavored like basil
6:05
and herbs. I don't know if you do. I
6:08
know one thing that I do like to do to
6:09
it and that is use one is our chutney.
6:13
It makes a pretty good base for a pizza
6:14
sauce, but also the roasted red chili
6:16
that we have. It is pretty good. So,
6:19
when you got that tomato sauce all
6:20
incorporated in there,
6:23
[Music]
6:25
we're going to add one of these. This is
6:27
a secret ingredient. It calls spaghetti
6:29
sauce mix.
6:30
Now, why'd you pick the mushroom flavor?
6:32
Well, at the store the se this today
6:34
that's all they had was Italian
6:36
spaghetti with mushroom. Oh,
6:37
so that's what we got today. I think
6:40
it'll give it a little more bite, a
6:41
little more flavor. Sprinkle it around
6:44
jennistry. We are going to use the whole
6:46
package in two lbs of meat. But to that,
6:50
you can use garlic, garlic, or this kind
6:52
of garlic. That's the garlic that comes
6:54
in the jar. Garlic.
6:56
This is minced garlic that is dried. Use
6:59
either one of them you want. Just make
7:01
sure you give it some in there to that.
7:04
We're going to stir and we're going to
7:06
let all that simmer a minute to get that
7:08
spaghetti sauce flavor and everything
7:10
mixed up in there.
7:13
We'll let this simmer about 2 minutes.
7:15
I'm going to meet y'all at the chuck
7:16
box. We'll finish it up. Then we'll bake
7:18
it.
7:21
[Music]
7:26
Well, everything has blended well
7:28
together. Bertha has done her job. Get
7:30
you a concrete tri or spoon, rubber
7:33
spatula, whatever you got. Let's smooth
7:35
this out to where when we get this
7:38
cooked, everything will have the same
7:40
bite-size participation. Sour cream. You
7:44
didn't see that coming, did you? You
7:45
thought, why would he put sour cream on
7:48
there?
7:48
Just trust us on this, cuz it's good.
7:51
It is so good. So, just give it one of
7:54
these deals to where it's it's covered
7:56
with sour cream, but not thickly.
7:59
Thickly.
8:00
Thickly is a word. In Oklahoma, New
8:03
Mexico, places like that, they use
8:05
thickly quite a bit. Like them clouds is
8:08
going to thickly up after a while. Maybe
8:09
it'll rain. Or, man, that old dirt was
8:12
so thickly blowing through camp, I could
8:13
hardly keep it out of my teeth. So, we
8:16
know, don't we, Dooker? Duker said, "How
8:18
quickly and thickly can you drop some of
8:20
that for me to have?" That's what I'd
8:22
like to know.
8:28
I would say back when I used to finish
8:30
concrete that there is a done deal.
8:32
Dooker
8:34
cheddar and mozzarella.
8:38
Give it a sprinkling. Then we'll go back
8:40
with the other.
8:42
Dooker, do you love cheese? Let's just
8:44
see if you still love cheese. How many
8:46
can you catch before it hits ground?
8:47
Hey, up here.
8:50
And a boy, you're doing good, Dooker.
8:53
Now comes the mozzarella.
8:55
According to Shen, we got to have some
8:57
on there. And it does taste good. Makes
8:59
that sort of ooey gooey cheesy pool that
9:02
you want to see. So
9:05
we have our cheese on it. We have our
9:07
sour cream.
9:07
You don't have your topping.
9:09
We don't have a crust. Pizza got a
9:12
crust, but this one's upside down. So
9:13
the crust is on the top instead of the
9:15
bottom. Right. Well, let me get the
9:17
crust.
9:18
What do we got?
9:20
pizza crust. Now, a lot of times on a
9:24
ranch, we would do it with what this my
9:26
mother's recipe was, crescent rolls, but
9:29
we also did it a lot of times with a
9:31
sourdough pizza crust. And we just
9:34
instead of using regular vegetable oil,
9:36
we would use olive oil, have a little
9:38
more garlic to it. But folks, you cannot
9:40
beat this recipe when I'm calling it
9:42
easy. And it's
9:44
one pot
9:45
one pot meal and one of the best one pot
9:48
meals ever. So, we'll see. Last time I
9:52
was trying to work with some of these,
9:53
it was winter time.
9:54
Do it pretty like do it where it's like
9:56
a um like a pin wheel.
9:58
A what?
9:59
Do a pin wheel design like around
10:01
I don't really know what that is. Like a
10:03
wagon wheel.
10:04
Yeah.
10:05
All right. We'll see what we can do
10:06
here. There's one facing that direction.
10:09
How many spokes is in the wagon wheel,
10:11
Shen? as many as it takes to go around.
10:14
Okay, there is that one. Here's a short
10:17
timer. He's going to go here. He better
10:20
go here. Now, if you was doing this in
10:23
the house, you can use a casserole dish
10:25
and you can just lay them on there flat,
10:27
cover the whole thing. You ain't going
10:28
to go wrong with it. I promise you. It's
10:30
looking like an old electric fan that I
10:32
used to have in my bedroom when I was
10:33
little. Probably runs just as good, too.
10:37
That's looking professional.
10:40
Nice. Well, Bertha has done her job. We
10:42
need a little melted butter to sort of
10:44
drizzle on here. If you got one of them
10:46
brushes, you can use that. Me, I'm just
10:49
going to use a splash and dash method.
10:52
We cook a lot of food and we share a lot
10:54
of food. I'm going tell you what, any of
10:56
you neighbors, if you're watching this
10:58
video, you ain't getting none of this
10:59
one. This is one of my favorites. I'm
11:01
going to eat it all. Now, I'm going to
11:02
finish this off with a little sprinkled
11:04
parmesan cheese on here. Now, if you're
11:06
in the house cooking this in the oven,
11:07
preheat it to 350°. You're going to cook
11:10
it about 25 minutes. Me, I'm going to
11:12
cook it in a Dutch oven right over here
11:13
on some coals.
11:23
If you're just starting out cooking in a
11:25
Dutch oven, there's two things I would
11:27
recommend you cook. Cornbread and upside
11:30
down pizza. Because look at it, folks.
11:32
All the meat and stuff has been cooked
11:34
through. We're just warming it back
11:35
throughout. You can see the top crust
11:38
when you take the lid off. This is
11:39
something you're not going to burn.
11:41
Doesn't take a whole lot of heat on the
11:42
bottom, but we sort of mound them up on
11:45
top a little because we want that to
11:46
brown pretty quick. I think you do this.
11:48
People think you're the greatest Dutch
11:49
oven cook in the world. Just keep an eye
11:51
on the top of that Dutch oven. Check it.
11:53
I'd say maybe 5 minutes in, see if
11:56
you're beginning to brown, probably not.
11:58
10 minutes in, you're going to see a
11:59
little browning probably. And if you
12:01
need to slow that down, you think it's
12:03
gotten brown too fast, rake a few of
12:05
them coals off. But if you're using a
12:07
good hardwood or a good hardwood lump,
12:09
you'll stay hot. You'll get to cooking
12:11
done and you'll be on time.
12:15
So, I got another little tip for you.
12:17
You're looking for some great things to
12:19
cook for lunch or even supper, get you a
12:21
tasty cowboy, cuz like I'm saying, one
12:24
of my favorite other meals to do for
12:26
this cowboy sloppy joe's. You can't beat
12:28
it. Not only are there a lot of recipes
12:30
in here, a lot of great stories, but
12:32
also Shan's zesty meatloaf. That girl
12:35
fooled me for a long time telling me she
12:37
couldn't cook. And when she made this, I
12:39
know she can cook. This is so good.
12:42
[Music]
12:57
I'd like to tip my hat first of all to
12:59
my mother. Thank you, sweetheart, for
13:01
teaching me how to cook. Thank you, Aunt
13:02
Dorothy, for all these great recipes you
13:04
shared with us, too. But look at here. I
13:06
mean, you got the meat, you got the
13:08
cheese. Would y'all rather turn it over
13:10
so you can have the crust on the bottom?
13:12
No. I want to see the crust on top. I
13:14
do. So, let me get it over here.
13:20
This is fine dining.
13:26
Praise the Lord. Pass the upside down
13:29
pizza.
13:31
[Music]
13:33
This is so good.
13:35
[Music]
13:39
It was great to break bread with you
13:41
this evening. It was y'all are family to
13:43
us. Now remember, everything that we
13:45
used in this video will be listed down
13:47
there below the description. The recipe,
13:49
everything. Go to the website. There is
13:51
so many recipes. When you go there, cuz
13:54
I've had people still telling me having
13:55
trouble. Type in Kent Rollins recipes.
13:58
It'll just pop up there like magic from
14:00
the Google Gods. And then all you got to
14:02
do search upside down pizza. You got her
14:05
there. But we really appreciate each and
14:08
every one of you watching. We never take
14:09
that for granted. But also remember, if
14:12
you're going through some hard times or
14:14
some tough times, tough times and hard
14:16
times build what tough people they do.
14:20
But you're not alone. You've got us as
14:22
family. You got God first. But always
14:24
remember, shoot us a message. Say, "Hey,
14:27
I'm just going through a hard time.
14:28
Reckon y'all could pray for us?" We'll
14:30
sure do her. But it is with great pride,
14:32
privilege, and honor that I tip my hat
14:34
to that old flag and thank all the
14:36
servicemen and women and all the
14:37
veterans that have kept it flying.
14:39
Remember, it is a great day above the
14:41
grass when they ain't throwing dirt on
14:42
you. And I'll see you. Ooh, I got to
14:44
give you a hug.
14:46
God bless you each and everyone. And
14:48
I'll see you down my favorite meal,
14:50
upside down pizza trail.
14:54
[Music]