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)
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.
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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That looks yummy! I added your button to my "where I party page"... thanks for hosting.
ReplyDeleteThat looks and sounds really good. I'm always up for different pizza topping combos. When I was in Japan, I had some seaweed and fish toppings (not anchovies) like real small fish with heads and eyes (they were crispy like chips) and it was surprisingly good!
ReplyDeleteHope you are well!!
Yummm! That looks delish!
ReplyDeleteCongrats on your weightloss! Every pound counts, and they add up fast ;)
ReplyDeleteYum! That looks so good! Glad to hear you busted through the plateau. Can't wait to see the deck pics. Thanks for sharing and for hosting this recipe swap each week.
ReplyDeleteCongrats on your weight loss! Keep on keeping on!
ReplyDeleteLooks soooooooo yummy!
ReplyDelete