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.
Serving Size Per Cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.