Tomato Beef Pizza
Homemade pizza is pretty irresistible in the first place. But I dare you to walk away from one topped with equally irresistible, late season, super sweet, grape tomatoes from your garden or farmer’s market. Celebrate the back to school and hopefully cooler weather by firing up the oven for a pizza party starring this recipe and your family favorites.
Tomato Beef Pizza
Kim @ onceamonthmeals.com
- 1 batch Whole Wheat Herbed Pizza Dough
- 1 cup Homemade Pizza Sauce
- cornmeal for sprinkling peel/parchment
- 2 cups shredded mozzarella cheese
- 0.5 cups shredded Parmesan cheese
- 1 cup cooked ground beef
- 1 cup halved grape tomatoes
- 0.5 cup sliced red onion
- 4 Tablespoons chopped fresh basil
Preheat oven and pizza stone to 450 degrees. Prepare homemade pizza dough and homemade pizza sauce as directed. Divide dough in half (or into number of pizzas you are making.) Place dough on a pizza peel or piece of parchment paper that has been sprinkled with cornmeal. Roll out dough to desired thickness (about 12-14 inch pizza). Divide pizza sauce and spread 1/2 cup pizza sauce over dough, leaving about 1/2 inch of crust. Divide remaining ingredients (cheeses, beef, tomatoes, onions, and basil) evenly for number of pizzas you are making. Sprinkle over top of sauce. Using your pizza peel, flick your pizza onto your preheated pizza stone. If you don’t have a peel, simply move the pizza using the parchment paper (use a clean cutting board or cookie sheet for support if needed). Bake 7-9 minutes or until crust is just crisp and cheese is melted and bubbly.
Cook as directed above. Cool pizza on a wire rack or cutting board. Cut pizza into pieces, divide among freezer bags, label and freeze.TO SERVE: Reheat in toaster oven or conventional oven at 450 until crust is crisp and cheese is melted.
Servings: 4 (two medium, thin crust pizzas)
**conversion chart image provided by Erik Spiekermann