| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 4 to 8 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 4 to 8 servings |
Ingredients
- 1 pound refrigerated pizza dough, at room temperature
- All-purpose flour, for dusting
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, sliced
- 1 15-ounce can crushed fire-roasted tomatoes
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 8 ounces ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese (about 4 ounces)
- 1/2 small red onion, thinly sliced
- 1 cup shredded mozzarella cheese (about 4 ounces)
- Shredded iceberg lettuce, chopped avocado and pico de gallo, for topping
Instructions
- Preheat the oven to 525˚ (or the highest temperature available). Press and stretch the pizza dough into a 12- to 13-inch circle on a lightly floured surface. Lightly dust the top with flour and cover with a clean kitchen towel.
- Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the garlic and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the crushed tomatoes and oregano. Bring to a boil, then reduce the heat to a simmer and cook until thickened and reduced to about 1 cup, 10 to 12 minutes. Season with salt and pepper.
- Meanwhile, heat a medium skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Add the beef and season with a large pinch of salt and a few grinds of pepper. Cook, breaking up the beef with a wooden spoon, until no longer pink, 4 to 5 minutes. Add the chili powder, cumin and garlic powder and cook, stirring, until combined, 1 to 2 minutes. Transfer the beef mixture to a small bowl with a slotted spoon.
- Heat a 12-inch cast-iron skillet over medium-high heat. Lightly sprinkle the skillet with flour and immediately add the pizza dough, stretching it as needed to completely cover the bottom of the skillet. Cook until the dough starts to puff slightly, about 2 minutes. Spoon the tomato sauce mixture all over the dough and spoon the beef mixture on top. Sprinkle with the cheddar, top with the red onion, then sprinkle with the mozzarella. Transfer the skillet to the oven and bake until the cheese is melted and bubbling and the crust is browned around the edges, 10 to 12 minutes. Let cool slightly.
- Run a small spatula around the edges of the pizza to loosen. Top with lettuce, avocado and pico de gallo. Cut into wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 528 |
| Total Fat | 29 g |
| Saturated Fat | 11 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 23 g |
| Cholesterol | 63 mg |
| Sodium | 865 mg |
| Serving Size | 1 of 6 servings |
| Calories | 528 |
| Total Fat | 29 g |
| Saturated Fat | 11 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 23 g |
| Cholesterol | 63 mg |
| Sodium | 865 mg |
Reviews
Delicious and filling – served with a corn and tomato soup. I couldn’t find crushed fire-roasted tomatoes, so I used a small can of regular crushed tomatoes and added half of a can of diced fire-roasted tomatoes. I added the fire-roasted juice and extra tomato pieces to the soup. To minimize pans, I cooked the beef mixture in my Le Creuset cast iron skillet, removed the meat to a bowl, wiped out the pan, and used it to bake the pizza.
Fantastic! I add refried beans on the sauce
Really tasty and fun. Made according to recipe except I didn’t have Rotel tomatoes so used crushed tomatoes with basil and added extra italian seasoning to the sauce, and used mild salsa instead of pico de gallo – that really added the final flavor needed to make this delicious. Will def. make again. Next time I’ll scramble the hamburger, remove to a bowl, then use the same frying pan to make the sauce in order to dirty one less pot/pan. My husband added red pepper flakes to his because he likes more spice.
Yummy! I needed to be a little quicker with assembly as the dough got a little brown. Will turn the skillet down next time – and there will be a next time.
like the dish you could make everything in the world
It was amazing!
My family of EXTREMELY picky eaters has requested that we have this for dinner at least once a month.
The only things I changed were: coleslaw mix (without the dressing) instead of lettuce – this is what I had on hand and it worked beautifully; I baked it at 500 degrees on the lower rack vs. 525; and we
added cilantro and sour cream as two more toppings.