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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | crust | Pizza dough, pillsbury 13.5 oz - 6 servings | 3/4 | pound | Beef, ground, 5% fat | 1 | tablespoon | Italian Seasoning | 1 | medium (2-1/2" dia) | Onion, raw | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | Peppers, sweet, red, raw, sliced | 1/2 | can (6 oz) | tomato paste | 1 | cup | Rotel - tomatoes, red, ripe, canned, Mexican - I can | 1 | can (14 oz), ready-to-serve | Tomatoes, canned, organic - drained | 1 1/2 | cups, shredded | Cheese, mozzarella |
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Steps
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Sequence
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Step
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| | 1 | Prepare crust according to package directions, using water only. | | 2 | Brown ground beef with Italian Seasoning. Drain. | | 3 | Lightly spray pizza stone with non-stick spray. Spread pizza dough to edges and bake according to package directions for 5 minutes. | | 4 | While pizza crust is baking, slice onions and red, yellow, or green bell peppers into thin slices. Place rotel and other diced tomatoes in colandar to drain. Save juice and other 1/2 can of tomato paste for soup or pasta sauce. | | 5 | When crust has baked for 5 minutes, remove from oven. Assemble pizza by spreading 1/2 can tomato past onto crust as evenly as possible (do not use tomato sauce, makes pizza too wet. Paste boosts tomato flavor). Spread well drained tomatoes over top of tomato paste. Spread prepared drained ground beef over top of tomatoes. Spread onions and bell peppers over top. Bake as directed on crust package for 15 minutes. Remove from oven and spread cheese on top. Bake an additional 5 to 10 minutes | | 6 | Let cool on pan for at least 10 minutes to set. Slice and serve |
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