What’s cooking 2nite is a Rachael Ray meatball pizza. I haven’t made this in a long time but after the first bite I remember why I liked it so much! Personally, the pizza crust itself is so good that I could eat it without the toppings. Hope you enjoy this one too!
1 can of refrigerated pizza dough
2 Tablespoons finely chopped fresh rosemary
Salt and pepper
1.5 pounds ground beef
1 medium onion, finely chopped
4-6 cloves garlic, finely chopped
1 (6oz) can tomato paste
1/2 cup grated parmesan cheese
A handful of flat-leaf parsley, chopped
1 teaspoon dried oregano
3/4 pound fresh mozzarella or brick mozzarella, your choice, sliced or grated
Preheat oven to 425 degrees.
Drizzle baking sheet with olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with olive oil then season it with rosemary and some salt. Bake in oven for 10 minutes.
Heat a large skillet over medium-high heat. Add 2 Tablespoons of olive oil, then meat. Brown meat then add garlic and onions. Season with salt and pepper then work in the tomato paste. Stir in parmesan cheese, parsley and oregano.
Remove pizza crust from oven and top with meat. Arrange cheese over the pizza and return to the oven. Bake another 10-12 minutes.