Tomato sauce, mozzarella, ground beef, roasted tomatoes, emmental, parmesan. Inspired by Antonio from the menu of L'Oliva in Bari.
Ingredients
Preparation
- 1
Fry the ground beef completely until done, breaking it into small crumbles. Weigh 45 g of cooked meat. Bake the tomatoes in advance and drain them.
After frying, crumble and drain the beef. Baked tomatoes provide more flavor with less free juice than fresh, juicy pieces.
- 2
Spread 80 g of the base ingredient: tomato sauce. Leave the rim free.
- 3
Before baking, spread the weighed toppings: mozzarella, ground beef, baked tomatoes, Emmental.
- 4
Bake according to the temperature and time appropriate for your dough and oven, until the base is cooked through and the rim is browned.
- 1
Ingredients added after baking: Parmesan.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
