This is NOT an all homemade pizza. It's perfect for all of you out there who have a 9-5 job and a family to feed. It's really simple and you don't have to be a great cook.
You will need...
1/2 cup spaghetti sauce of your choice
1 serving of pizza dough
(If I were you, I would go to Big Y, or your neighborhood market and buy the spaghetti sauce and dough that they make every morning or you can use Jiffy pizza crust mix)
1 medium sized tomato,
3-5 leaves of fresh basil
1/2 pound of ground sirloin,
12oz. bag of shredded low moister mozzarella cheese
1 nonstick pizza sheet.
If you bought the store-made pizza dough, just sprinkle flour on both sides of the dough and try to roll it out as best as you can. When you bake it, the dough will rise a little bit so try to make it as thin as possible. If you have the talent of throwing the dough up in the air and stretching it out like a pizza pro...more power to you. I tried stretching the dough like a pro...all I got is a big mess. I got flour EVERYWHERE. It looked like a flour bomb went off.
Anyways, enough about my failed experiment. The dough takes a little longer to cook than the rest of the pizza. I like to let the rolled out pizza dough that's on a nonstick pizza sheet bake on 300 degrees untill you start to see a little hint of golden brown.
While the dough is baking, take the 1/2 pound of ground sirloin and cook in a pan on medium heat. DO NOT ADD OIL TO IT. The meat produces it's own juice. I like to add a few tablespoons of water to it so it has a little more to work with. Add a pinch of salt and a pinch of pepper. Cook the meat until it's ALMOST done. If you cook it until it's done it will be too chewy in the pizza.
When you take the pizza crust out of the oven, take a tablespoon and spread the pizza sauce all over the crust. Pour the meat over the pizza dough and the sauce next. Make sure that the meat stays away from the very edge of the crust (you dont want to eat meaty charcoal, trust me). Next comes the cheese. Load the pizza with a lot of cheese. If you can, try to keep the cheese away from the very edge of the crust... it will burn before the center is cooked. Make sure to wash the basil leaves very well, tear the leaves into pieces of your choice and place all over the top of the pizza. Slice the tomato and place it on top of the cheese and basil. Place the pizza in the oven and bake on 350 degrees for 15 to 20 minutes. After that time is up you can turn the oven up to 400 degrees and bake the pizza until all the cheese is melted and you can see that the tomatoes are soft enough to poke through with a fork without much effort.
Naturally, when the basil is baked on the top of the pizza, it will not remain green. It will turn into an almost brown color because it's drying. If you find the pizza crust a little too chewy, you can always pop it back in to the oven to bake some more. That will make the pizza crust a little more crispy.
Thank you for reading and let me know how it turns out.
1 serving of pizza dough
(If I were you, I would go to Big Y, or your neighborhood market and buy the spaghetti sauce and dough that they make every morning or you can use Jiffy pizza crust mix)
1 medium sized tomato,
3-5 leaves of fresh basil
1/2 pound of ground sirloin,
12oz. bag of shredded low moister mozzarella cheese
1 nonstick pizza sheet.
If you bought the store-made pizza dough, just sprinkle flour on both sides of the dough and try to roll it out as best as you can. When you bake it, the dough will rise a little bit so try to make it as thin as possible. If you have the talent of throwing the dough up in the air and stretching it out like a pizza pro...more power to you. I tried stretching the dough like a pro...all I got is a big mess. I got flour EVERYWHERE. It looked like a flour bomb went off.
Anyways, enough about my failed experiment. The dough takes a little longer to cook than the rest of the pizza. I like to let the rolled out pizza dough that's on a nonstick pizza sheet bake on 300 degrees untill you start to see a little hint of golden brown.
While the dough is baking, take the 1/2 pound of ground sirloin and cook in a pan on medium heat. DO NOT ADD OIL TO IT. The meat produces it's own juice. I like to add a few tablespoons of water to it so it has a little more to work with. Add a pinch of salt and a pinch of pepper. Cook the meat until it's ALMOST done. If you cook it until it's done it will be too chewy in the pizza.
When you take the pizza crust out of the oven, take a tablespoon and spread the pizza sauce all over the crust. Pour the meat over the pizza dough and the sauce next. Make sure that the meat stays away from the very edge of the crust (you dont want to eat meaty charcoal, trust me). Next comes the cheese. Load the pizza with a lot of cheese. If you can, try to keep the cheese away from the very edge of the crust... it will burn before the center is cooked. Make sure to wash the basil leaves very well, tear the leaves into pieces of your choice and place all over the top of the pizza. Slice the tomato and place it on top of the cheese and basil. Place the pizza in the oven and bake on 350 degrees for 15 to 20 minutes. After that time is up you can turn the oven up to 400 degrees and bake the pizza until all the cheese is melted and you can see that the tomatoes are soft enough to poke through with a fork without much effort.
Naturally, when the basil is baked on the top of the pizza, it will not remain green. It will turn into an almost brown color because it's drying. If you find the pizza crust a little too chewy, you can always pop it back in to the oven to bake some more. That will make the pizza crust a little more crispy.
Thank you for reading and let me know how it turns out.
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