This pizza is great for game day. All the flavors of a meatball pizza without the hassle. I used a loaf of French bread for simplicity. The carnivores loved it. Adapted from a Rachel Ray recipe.
Ingredients
- 1 loaf French bread, cut long ways into two pieces
- Extra-virgin olive oil, for drizzling, plus 2 tablespoons for the skillet
- kosher salt
- 1 1/2 pounds ground beef
- 1 medium onion, finely chopped
- 4 cloves garlic, finely chopped
- Black pepper
- 1 (6-ounce) can tomato paste
- 1/2 cup grated parmesan cheese
- 1 tablespoon dried parsley
- 1 teaspoons dried oregano
- 3/4 pound fresh mozzarella, sliced
Preheat oven to 425 degrees F.
Place bread on a pizza stone or a rectangular baking sheet. Drizzle the dough with extra-virgin olive oil then season it with a little salt. Place in oven for a few minutes until slightly toasted.
Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil to the pan, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste. Stir in the parmesan cheese, parsley and oregano.
Place the meat on the bread and drizzle a little olive oil over the meat and top with mozzarella. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.
