Canadian Beef So Simple Beef Provolone Pizza

So Simple Beef Provolone Pizza

WOW – with Big Batch Beef in the freezer, this pizza is a faster dinner alternative than take out!
15 Minutes

15 Minutes

RatingDifficultyBeginner

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Canadian Beef So Simple Beef Provolone Pizza

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

 
 1 12 inch (30 cm) ready-made or rolled pizza dough crust
 ½ cup (125 mL) pizza sauce
 1 cup (250 mL) frozen So Simple Big Batch Beef, recipe follows
 1 cup (250 mL) halved grape or cherry tomatoes
 1 cup (250 mL) shredded Provolone cheese
 ½ red onion, thinly sliced
 Torn fresh basil leaves

1

Top pizza dough crust with pizza sauce.

2

Sprinkle with Big Batch Beef, tomatoes, cheese, onion and basil

3

Bake in 425°F (220°C) oven for about 15 minutes, until cheese is melted and crust is crispy and golden.

4

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.

Ingredients

 
 1 12 inch (30 cm) ready-made or rolled pizza dough crust
 ½ cup (125 mL) pizza sauce
 1 cup (250 mL) frozen So Simple Big Batch Beef, recipe follows
 1 cup (250 mL) halved grape or cherry tomatoes
 1 cup (250 mL) shredded Provolone cheese
 ½ red onion, thinly sliced
 Torn fresh basil leaves

Directions

1

Top pizza dough crust with pizza sauce.

2

Sprinkle with Big Batch Beef, tomatoes, cheese, onion and basil

3

Bake in 425°F (220°C) oven for about 15 minutes, until cheese is melted and crust is crispy and golden.

4

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.

So Simple Beef Provolone Pizza
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