Have you had those moments when you are trying to tweak or create a recipe then you make a mental list of the ingredients along with the measurements while telling yourself that you will make the actual list later on?
You forget about it.
When you decide to make it again, you can’t even remember the most common ingredient?! 😐
Some weeks ago, I made Beefy Pizza, but the photos were not that nice, so I decided to bake a new one and use the new photos. The thing is I completely forgot a single ingredient – tomato sauce. So the beef topping became pale. Lucky me, I can’t live without veggies in a pizza and that saved the photos… somehow. The taste? Well, thank you to me for being a ‘sauce [ketchup] person’ as that saved the beef topping. 😀
You can make the topping before you make your dough to drain the excess oil from the beef topping.
- 300g ground beef
- 1 onion, chopped
- 2 cloves garlic, finely minced
- 2 tbsp tomato sauce or tomato ketchup
- sugar, salt & pepper, to taste
- oil for sautéing
- Pizza sauce (I used tomato ketchup as the sauce)
- Mozzarella cheese
- In a pan with medium heat, sauté garlic and onion in oil.
- When fragrant, add beef and combine well. Cover and wait for the ‘beef water’ evaporates.
- Add tomato sauce or tomato ketchup and cook until it’s dried out. Add sugar, salt & pepper to taste.
- You can lay the topping on a paper towel or on a colander.
- Make your dough. (Recipe below or you can use your own.)
- 2 ½ cups all-purpose flour
- 1 ½ tsp instant yeast
- 1 ½ tsp baking powder
- 3 tbsp sugar
- ½ tsp salt
- ¾ cup warm water
- 1/3 cup yogurt
- 2 tbsp olive oil (or any flavorless oil)
(You’ll also need additional flour for your work surface and oil for your bowl.)
- Put all ingredients for the dough in a large bowl.
- Using a wooden spoon or your clean hands, mix the dough until you get all the flour from the bowl.
- Knead the dough until it becomes soft and does not sticks to your hands (about 10 minutes or more). You can also use your stand mixer to do the kneading for you. (You can do the kneading in a lightly floured surface or in a large plastic bowl. For me, since this is a pizza and doesn’t need that much of ‘bubbles’, I decided to knead using a large plastic bowl with ONLY my right hand working on the dough and it worked perfectly.)
- Shape the dough into a ball and put in an oiled bowl, cover using a plastic wrap or lint free towel. Keep it in a warm place and let it rise for an hour or until doubled in size.
- Punch the dough and transfer to a lightly floured surface. Knead for a few seconds.
- Divide the dough into 3 equal parts if you prefer a thin-crust pizza or 2 parts if you prefer something sort of a deep-pan pizza.
- Flatten the dough to 12 inches (or whatever you prefer) to fit your baking sheet.
- Preheat your oven at 400 F. While doing so, you can let your pizza dough rise before putting the beef topping.
- Bake at 15 minutes or until the mozzarella melts beautifully.
- Serve immediately.
I hope you enjoy this super late treat from me. Thank you for spending your time with me. I wish everyone a fab weekend and happy partying. 😉
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Are you a new yeast user and up for some challenge? Why not try the following recipes using yeast?