I spent a lot of time with my grandparents when I was little. Grandma was always reading cookbooks, cooking magazines and clipping recipes from the newspaper. When my brother and I were at the farm for a meal (it was almost always “dinner” and that was the noon time meal), she would often make one of these new recipes for us.
Like all good children, we were highly suspicious of any new food. One of my absolute favorite foods ever is rivvles. If you’re not from the mid-west, you probably don’t know what this is so I’ll describe it to you like Grandma described it to me: it’s like little chopped up noodles cooked in broth. She always had really good broth because they raised cattle, among other things.
As Grandma made more and more new foods for us and we eventually learned to trust her, we got a little more adventurous in our eating. So by the time pizza popover came along, we were all for it.
It doesn’t hurt that pizza popover is not just food, it’s sort of a magic show. You make the meat and tomato sauce filling, top with cheese, pour a very thin popover batter on top, sprinkle on more cheese and as it bakes, the batter rises up all over like a mountain range. This was a very flavorful dish and super fun.
If you caught that part about all the cheese, you know this isn’t a paleo dish. It had flour, mozzarella, parmesan and a spaghetti sauce seasoning packet full or sugar, MSG, corn syrup solids, soy and all sorts of other stuff.
I figured I could paleo-fy this one, but I was worried about getting the sauce as flavorful as it was with that packet of seasonings. The food manufacturers know what they’re doing. All these frankenfoods they’re producing taste really, really good.
Well, I think I’ve done it. My Paleo Pizza Popover tasted amazing. I was even able to sneak in lots of veggies unnoticed by my vegetable detectives. The one down side is that it did not puff up like Grandma’s version. It came out more like an upside down pizza with little, tiny hills instead of mountains. Oh well, nobody’s perfect. 🙂