BEEF PIZZA CRISP

12 ounces ground beef (82 percent lean)
1 package active dry yeast
1/4 cup warm water (105-115 degrees F)
1 teaspoon salt, divided use
1/2 teaspoon sugar
2/3 to 3/4 cup flour
1 tablespoon sliced green onion
1 large tomato, peeled, seeded, chopped
1/2 to 3/4 teaspoon dried oregano leaves
1/8 teaspoon crushed red pepper
1 cup finely shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese

Dissolve yeast in water; stir in 1/2 teaspoon salt, sugar and 2/3 cup flour. Add remaining flour to form soft dough. Turn out on lightly floured surface and knead until smooth and elastic. Cover and let rest 10 minutes.

Roll dough into 12-inch circle; place on baking sheet. Crimp edges of crust; cover and let rise 30 minutes.

Bake in hot oven (400 degrees F) 4 to 5 minutes.

Meanwhile cook onion and tomato in large frying pan over medium-high heat 2 minutes or until excess moisture is removed from tomato; drain.

Cook ground beef in frying pan; pour off drippings. Sprinkle beef with remaining salt, oregano and red pepper. Stir in mozzarella cheese and tomato mixture; spoon evenly over crust. Sprinkle with Parmesan cheese.

Bake 6 to 7 minutes or until heated through and crust is brown.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Meat Board Test Kitchens and Beef Industry Council, 1984

Category:  Pizza/Focaccia
Msg Link:  http://www.recipelink.com/msgid/3149488