Rotel - tomatoes, red, ripe, canned, Mexican, Drained well
1
can (16 fl oz)
tomatoes canned, diced balsamic, oregano, basil
1
1/2
cup, shredded
Cheese, mozzarella
Steps
Sequence
Step
1
Prepare crust according to package directions. Lightly spray pizza stone with non-stick spray and spread crust to edges. Bake as directed for 5 minutes.
NOTE: May also use packaged envelope type pizza crust such as Martha White or homemade crust. Do not use Boboli type.
2
Brown ground beef with Italian Seasoning. Drain well. Do not rinse.
3
Open Rotel and Italian tomatoes. Place in colander and let drain. Use paper towel to press most of the juice out of the tomatoes. I catch the juice in a bowl and save it for soup or spaghetti sauce.
4
Thinly slice onion and cut bell pepper into strips.
5
Assemble pizza: Spread 1/2 can of tomato paste over pizza. (NOTE: The tomato paste intensifies the tomato flavor. Do not use tomato sauce - makes the pizza to wet. Do not omit the paste, important to the overall flavor blend of the pizza.) Spread the drained tomatoes over the pizza on top of the tomato paste. Spread out the ground beef evenly. Top with prepared onions and green peppers.
6
Bake according to crust directions for 15 minutes.
7
Remove from oven and spread cheese on top of pizza. Bake an additional 5-10 minutes or until cheese is bubble and starting to brown slightly.
8
Allow to cool on pizza stone for at least 10 minutes. Slice and enjoy.
