Hamburger and Grape-Tomato Pizza Recipe

Well, I cooked again this week (wait a second while I pat myself on the back!) and was a little more committed to how I ate.  I felt it too, I just felt like this week would be better!… and it was.  I lost maybe 2 lbs or just slightly less.  So, either way that felt like great progress.

I will have to talk about my mind set right now later though cuz I am about to fall asleep!  This weekend has been busy!  We (read Justin) finished installing a deck that we technically started 2 years ago… I know, but it just wasn’t a priority.  But now that we have a toddler that wants to be “out-shide” all day and all night long, we have been cleaning up the back yard!  I am really excited for the time we can spend back there!  But we worked on cleaning the yard all day!

Anyway, this week I tried out a Martha recipe that was really good and pretty simple, but a nice change from your average pizza.  I made a  few changes, but mostly just followed their instructions.

Photo via Martha!
 
Hamburger and Grape-Tomato Pizza

Pizza Dough -(or use frozen if you want)
Whisk 3 3/4 cups flour (I used 3 white whole wheat and 3/4 white flour and 1 1/2 teaspoons salt, make a well in center of flour.

In a large measuring cup whisk together 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast, pour into well in flour.
 
When foamy, mix in 3 tablespoons olive oil; mix till combined and  knead until smooth, 5 minutes.
 
Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.
 
Toppings
3/4 cup store-bought marinara sauce
1 cup grated Monterey Jack cheese (they suggested Provolone and my store didn’t have it)
 
(next time I will add some Mozzarella s well!)
1 cup grape or cherry tomatoes, halved (I used the whole little clear container, I think it was a pint?)
1/2 medium red onion, thinly sliced
1/2 pound ground beef chuck
Coarse salt and ground pepper

Directions
Preheat oven to 450 degrees. Spray your rimmed cooking sheet with olive oil spray.

On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough into a 15-by-11-inch rectangle (if dough becomes too elastic to work with, let it rest a few minutes). Transfer to prepared sheet.

Spread sauce evenly over dough, leaving a 1-inch border all around. Top with provolone, tomatoes, and if desired, onion; scatter beef over top. Season with salt and pepper.

Bake until crust is golden, beef is cooked, and cheese is melted, about 20 minutes. Serve immediately.

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