Hamburger Tomato Pizza

I thought that I would bust this out, while I’m on a roll with Everday Food recipes. I stared at the picture in the current issue for like 10 minutes straight. I kid you not.

If that doesn’t get you to try it… Perhaps mine will?

fresh out of the oven

(yes that pan is WELL-LOVED)

Now check up close!

i added basil- good call, tracy

I like a crust that’s a little over cooked and crispy!

up close

eating it outside was the best!

first slice

Hamburger Grape Tomato Pizza (Everyday Food-May 2008 issue)

  • 2 teaspoons vegetable oil
  • All-purpose flour, for work surface
  • 1 pound frozen pizza dough, thawed
  • 3/4 cup store-bought marinara sauce
  • 1 cup grated provolone cheese (4 ounces)
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 medium red onion, thinly sliced (optional)
  • 1/4 pound ground beef chuck
  • Coarse salt and ground pepper
  • A handful of fresh basil! (I added this and it was PERFECT!)

1. Preheat oven to 450 degrees. Rub a large rimless baking sheet (or a rimmed one, upside down) with oil.

2. On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough into a 15-by-11-inch rectangle (if dough becomes too elastic to work with, let it rest a few minutes). Transfer to prepared sheet.

3. Spread sauce evenly over dough, leaving a 1-inch border all around. Top with provolone, tomatoes, and if desired, onion; scatter beef over top. Season with salt and pepper.

4. Bake until crust is golden, beef is cooked, and cheese is melted, about 20 minutes. Serve immediately. (it’s not as good the second day for some reason!)


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