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.
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

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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Cassity Kmetzsch started Remodelaholic after graduating from Utah State University with a degree in Interior Design. Remodelaholic is the place to share her love for knocking out walls, and building everything back up again to not only add function but beauty to her home. Together with her husband Justin, they have remodeled 6 homes and are working on a seventh. She is a mother of four amazing girls. Making a house a home is her favorite hobby.

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