Friday, April 16, 2010
I'm pretty sure that I've mentioned on numerous occasions here that Mexican is my favorite type of cuisine. That is definitely true, but I would have to say that Italian runs a close second. What can I say, I'm a sucker for some good 'ole starchy pasta or cheesy pizza! My hips love it too!
We eat pizza a lot here and it's funny because I've never blogged about it. Well, now that I think about it, most of the pizza we get is usually delivery (or DiGiorno...please don't get them confused because they are very different despite what the commercials say). Yes, we eat frozen pizzas! While I know in the foodie community, that is a big fat no-no, sometimes you just have those days where you don't feel like cooking and you don't want to pay the delivery guy. Enough said.
This recipe is one of my favorites and I've been making it for years! There's not much to it, which is wonderful, and it has always been a hit here at home and for parties (especially big game days...it goes over so well with the guys and pairs exceptionally well with a glass of vino or a nice cold brewski)!
I like all kinds of pizza and am usually not too picky when it comes to toppings. A lot of times it depends on my mood....sometimes a classic pepperoni will do the trick and other times I may be craving supreme or Hawaiian or margherita. But this one is meatball and it tastes like a giant meatball...SO, SO GOOD! There's really not much to it and it doesn't need any fancy schmancy toppings because the flavors of the meat and the dough married together is perfection!
1 Pizza Dough (store-bought, homemade or from local bakery/pizza shop)
2 Tbsp. Fresh Rosemary, chopped
1 1/2 Tsp. Salt
1 lb. Ground Beef
1 sm. Yellow Onion, diced
4 Tsp. Garlic, minced
1-6 oz. can Tomato Paste
1/2 cup Parmesan Cheese, grated
1 Tsp. Dried Oregano
3 Tbsp. Fresh Parsley, chopped
10-12 slices Mozzarella or Provolone Cheese
Preheat oven to 425 degrees. Lightly spray baking pan with cooking spray and spread out the dough to the edges of the pan. Using a fork, poke holes on top of the dough and lightly drizzle olive oil over the top. Sprinkle the rosemary and salt evenly over the dough and bake for 10-12 minutes (less for softer dough and more for crispy dough).
Meanwhile, in a large skillet, brown the beef over med-high heat; drain any excess fat from the pan. Add in onion and cook until they become translucent and tender. Stir in the garlic and season with salt and pepper to taste. Mix in the tomato paste until combined with meat mixture. Add in the Parmesan cheese, oregano and parsley; mix well to incorporate.
Carefully spread the meat mixture over cooked pizza crust and layer the cheese slices over top. Bake for 10 minutes or until cheese begins to bubble.
Yield: 4 Servings
Source: Adapted from 30 Minute Meals by Rachael Ray