| Level: | Easy |
| Total: | 32 min |
| Prep: | 10 min |
| Cook: | 22 min |
| Yield: | 4 servings |
Ingredients
- 1 pizza dough, store bought or from your favorite pizza shop
- A palm full all-purpose flour or cornmeal
- Extra-virgin olive oil, for drizzling, plus 2 tablespoons – 2 turns of the pan
- 2 tablespoons finely chopped rosemary leaves, a couple of sprigs
- Coarse salt
- 1 1/2 pounds ground sirloin
- 1 medium onion, finely chopped
- 4 to 6 cloves garlic, finely chopped
- Black pepper
- 1 (6-ounce) can tomato paste
- 1/2 cup grated Parmigiano-Reggiano
- A handful flat-leaf parsley, chopped
- 1 teaspoon dried oregano
- 3/4 pound fresh mozzarella or brick mozzarella, your choice, sliced or grated
Instructions
- Preheat oven to 425 degrees F.
- On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes.
- Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the cheese, parsley and oregano.
- Remove pizza crust from oven and top with meat. Arrange cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1123 |
| Total Fat | 69 g |
| Saturated Fat | 30 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 74 g |
| Cholesterol | 228 mg |
| Sodium | 1720 mg |
Reviews
Haven’t made this in awhile but I used the meat mixture as a sauce over pasta. We’re not big pizza eaters, but this makes a delicious sauce. Maybe tonight’s dinner!
i’m sorry how is this mega meatballs when it’s just ground beef on a pizza
Way too meaty
There’s such a thing as leftovers
Yikes…how about making a recipe to serve one or two. This one would never work for me.
Ok, I did not have ground sirloin so I substituted medium ground beef…the trick here was to fry the meat and then put it into a colander and rinse with hot hot water to remove all that gross fat. I then put it back into the pan and proceeded with the recipe. Another change I made was fresh herbs all the way through with the addition of sage with the rosemary. I “watered” the sauce down with a bit of red wine and substituted marinara sauce for the tomato paste…so far so good but not yet out of the oven.
Tasty, but what a mess. It makes way too much topping for one pizza.
sooo good and very easy to make!
WOW!!!!!!!Loved the crust!!!! Made this on saturday night for me and my husbande. He really enjoyed it!!! Will be making this again. Rachel you ROCK!!!!!!
I prepared the recipe as directed, although I did add an 8oz can of tomato sauce as the mixture seemed a bit dry with just the paste as some have noted, and I used 1lb instead of 1.5lbs of ground sirloin. The recipe makes way more topping than is needed for a single pizza (ours was 16″). The flavors were excellent, but it wasn’t easy to eat as a pizza because there was just too much meat. I will likely make this recipe again, but as mega meatball sloppy joes.