So Simple Beef Provolone Pizza
WOW – with Big Batch Beef in the freezer, this pizza is a faster dinner alternative than take out!
Top pizza dough crust with pizza sauce.
Sprinkle with Big Batch Beef, tomatoes, cheese, onion and basil
Bake in 425°F (220°C) oven for about 15 minutes, until cheese is melted and crust is crispy and golden.
So Simple Big Batch Beef: Thoroughly cook 4 lb (2 kg) Extra Lean Ground Beef with 1 pouch onion soup mix in deep skillet on medium-high heat for 9 to 10 minutes, breaking up into small chunks with back of spoon or potato masher, until browned. Drain. Use in recipes right away or freeze to keep. To freeze: Spread mixture in single layer on several foil-lined baking trays; cover loosely with plastic wrap and freeze until meat is firm (about 1 hour). To store: loosen beef, breaking into small chunks; scoop meal-sized portions into freezer bags or sealable containers.
Omit the tomatoes, provolone, onion and basil. Top with 2 cups (500 mL) shredded cheddar and mozzarella cheese blend.
Ingredients
Directions
Top pizza dough crust with pizza sauce.
Sprinkle with Big Batch Beef, tomatoes, cheese, onion and basil
Bake in 425°F (220°C) oven for about 15 minutes, until cheese is melted and crust is crispy and golden.
So Simple Big Batch Beef: Thoroughly cook 4 lb (2 kg) Extra Lean Ground Beef with 1 pouch onion soup mix in deep skillet on medium-high heat for 9 to 10 minutes, breaking up into small chunks with back of spoon or potato masher, until browned. Drain. Use in recipes right away or freeze to keep. To freeze: Spread mixture in single layer on several foil-lined baking trays; cover loosely with plastic wrap and freeze until meat is firm (about 1 hour). To store: loosen beef, breaking into small chunks; scoop meal-sized portions into freezer bags or sealable containers.
Omit the tomatoes, provolone, onion and basil. Top with 2 cups (500 mL) shredded cheddar and mozzarella cheese blend.
Comments are closed.