Pizza dough for 1, 12-14” pizza (recipe below)

3 tablespoons olive oil, divided

1 small onion, chopped

6 garlic cloves, chopped

½ pound ground beef

1 teaspoon salt

1 teaspoon black pepper

1 ½ teaspoons Dish off the Block Ciao Bella Italian Spice Blend

½ cup spaghetti sauce

1 cup whole milk ricotta cheese

1 cup shredded mozzarella cheese

¼ cup parmesan cheese

⅓ cup fresh basil leaves


Pizza Dough

2 tablespoons olive oil (plus 2 teaspoons to oil the bowl)

1 tablespoon honey

1 ½ cups warm water (115-120 degrees)

1 packet yeast

2 teaspoons salt

3 ½ – 4 cups flour

Preheat pizza stone in a 425-degree oven for 30 minutes will you prepare the pizza.

Heat 2 tablespoons of the olive oil in a large skillet over medium high heat.  Add the onions and garlic to the pan and cook, stirring, until soft and fragrant, about 2-3 minutes.  Add the ground beef, salt, pepper, and Italian seasoning to the pan and cook, breaking up the ground beef with a spatula until it is just cooked through, about 4 minutes.

To make the pizza, take one ball of the dough and form into a 14” round.  Spread cornmeal on a pizza peel and arrange the dough on top.  Note – you can also make this pizza on a baking sheet if you do not have a stone or a peel.

Spread the spaghetti sauce over the dough, leaving 1” of dough exposed all around the edge.  Top evenly with the burger mixture.

Place the ricotta cheese all over the top of the burger in dollops.  Sprinkle the mozzarella and parmesan over the top.  Brush the remaining tablespoon of olive oil around the exposed edges of the crust.

Slide the pizza onto the stone and bake for 12-14 minutes until browned and bubbly.  Let rest for 10 minutes to set.  Spread the basil leaves over the top.  Slice and devour.


Pizza Dough

Place olive oil, honey, and water into the bowl of a stand mixer.  Stir to dissolve honey into the water (so it doesn’t stick to the bottom of the bowl).  Sprinkle the yeast on top of the liquid mixture, stir, and let sit for 5-10 minutes until yeast becomes foamy.  Add salt and 2 ½ cups of the flour.  Mix using the dough hook attachment.  Gradually add as much of the remaining flour as needed until a ball forms.  Empty dough onto a floured countertop and knead for 8 minutes until dough is smooth and elastic adding flour as needed if sticky.

Place dough in a greased bowl and cover with a clean kitchen towel.  Let rise in a warm spot for 1 hour until doubled in bulk.  Knead dough briefly and divide into 2 equal parts and form balls.  Let rest for 30 minutes under a clean kitchen towel.  If you are not using both balls, refrigerate each ball in a plastic bag sprayed with cooking spray for up to 5 days.

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