In a small bowl, combine salsa verde and ranch dressing; set aside.
Preheat oven to 375° F. Brown sausage over medium heat in a 10-inch cast iron skillet, breaking up meat with a wooden spoon. Drain on paper towels. Transfer to a bowl and stir in pesto. Wipe skillet clean and lightly grease bottom and sides with 1 tablespoon olive oil. Spread tomatoes evenly over bottom of skillet. Spoon sausage mixture over top. Sprinkle with Mozzarella and feta cheeses.
Combine Pamela's Baking & Pancake Mix, Parmesan cheese, sour cream, water, eggs, 4 tablespoons olive oil and salt. Spoon over mixture in skillet; spreading evenly. Bake 28 to 32 minutes or until golden brown. Gently run knife along sides of skillet to loosen. Let stand 10 minutes before inverting onto serving plate. Cool 5 minutes. Sprinkle with basil leaves. Cut into wedges and drizzle with Ranch-Verde mixture.
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