Diced pepperoni and green or red pepper (or use pickled hot pepper rings) provide color and flavor for this recipe. You can bake the batter in a square pan, or for pizza- like wedges, spoon into a 10-inch fluted round pan and watch the sides bake up like a crust.

  • 3 eggs, well beaten
  • 2/3 cup flour
  • 3/4 cup milk
  • 2 tbsps. chopped onion (optional)
  • 1 tbsp. melted butter
  • 1/2 tsp. salt
  • 1/2 tsp. dried oregano or 1 tsp. fresh
  • 1/2 tsp. dried basil or 1 tsp. fresh
  • 1/3 cup tomato sauce
  • 1/2 cup pepperoni, diced
  • 1/4 cup green or red pepper, diced
  • 1/2 cup mozzarella or cheddar cheese, shredded

Preheat oven to 425 degrees F.

In medium bowl, whisk together eggs, flour and milk until smooth. Stir in onion, melted butter and salt. Pour into lightly greased nine by nine- inch baking pan.

In small bowl, combine oregano, basil and tomato sauce. Gently spread sauce on top of batter with spatula to produce marbled effect. Sprinkle with pepperoni and peppers. Sprinkle top with mozzarella or cheddar cheese.

Bake for 25 to 30 minutes or until puffed and golden brown. Cool for five minutes before cutting into squares. Serve warm or at room temperature.

Makes about 16 appetizer servings.