Basic Beef Pizza Food

ITALIAN ROAST BEEF PIZZA

Steps:

• Preheat the oven to 475 degrees, with a pizza stone, if you have one,on the bottom rack. You wnat the stone to be very hot, so leave it in there about 45 minutes or the middle of the pizza will be mushy, says Rose. It you don't have a stone, Rose recommends using two layers of heavy-duty aluminum foil. )"You don't even need a freaking pan!").
• Stretch a premade pizza dough to make a 12-inch round. Spread a thin layer of pizza sauce on top. Scatter just a handful of mozzarella over the sauce and top that with the roast beef. Top with the remaining mozzarella and bake on a baking sheet or directly on the baking stone until the crust is crisp and the cheese bubbly, about 15 to 18 minutes.

INDIVIDUAL ROAST BEEF PIZZA

Steps:

• Preheat oven to 350°F.
• Lightly brush the pita rounds with 1 teaspoon of the olive oil and sprinkle with Italian seasoning blend.
• Preheat remaining oil in a non-stick skillet over medium-high heat; add onion and cook until onion begins to brown lightly.
• Add the green bell pepper and cook until crisp tender.
• Add the roasted red pepper and leftover roast beef, cook stirring frequently until warm.
• Divide the meat and vegetable mixture evenly between the pita rounds, top with shredded cheeses.
• Bake in oven for 8 to 10 minutes or until cheese melted and pita rounds are hot.
• Sprinkle with crushed red pepper and serve immediately.

QUICK-AND-EASY BEEF PIZZA

Steps:

• Place olive oil in a large nonstick skillet and heat.
• Put in the green pepper and onion and cook until tender, about 8 minutes. Set aside.
• Place pizza crust on a lightly greased baking sheet.
• Top with the beef, onion and green pepper mixture, and cherry tomatoes.
• Sprinkle with Swiss cheese, Parmesan cheese and Italian seasoning.
• Bake in a 400*F. oven about 8 minutes or until cheese melts and pizza is heated through.

MARK BITTMAN'S BASIC PIZZA DOUGH

Steps:

• Put the 3 cups flour, yeast, 2 teaspoons salt and 2 tablespoons of the olive oil in a food processor. Turn the machine on and add 1 cup water through the feed tube. Process until the mixture forms a slightly sticky ball, about 30 seconds. If the mixture is too dry, add more water 1 tablespoon at a time and process for 5 to 10 seconds after each addition. If the mixture refuses to come together, add more flour 1 tablespoon at a time and process until it does.
• Rub a little olive oil or sprinkle a little flour onto your hands and shape the dough into a ball; wrap in plastic. Let rest at room temperature until the dough doubles in size, 1 to 2 hours. Or, if time is tight, let it rest at least 20 minutes before proceeding. Or refrigerate for several hours, deflating if necessary if it threatens to burst the plastic. (Or divide in half, wrap each ball in plastic, slip into a plastic bag and freeze.) Let it return to room temperature before proceeding.
• Reshape the dough into a ball and cut in half, forming 2 balls. (From here on, use olive oil if you're cooking on baking sheets, flour if on a pizza stone.) Put them on a lightly floured surface (a pizza peel is ideal), sprinkle with flour and cover with plastic wrap; or brush then with a bit of oil and place on a lightly oiled sheet. Let rest for about 20 minutes, while you heat the oven to 500 degrees.
• Press a dough ball into a 1/2-inch-thick flat round, adding flour or oil to the work surface as necessary. Press or roll the dough until it's as thin as you can make it; let it rest a bit if it becomes too elastic. (Patience is your friend here.) You can do two baking sheets at once, or one after another, as you'll have to if using a peel. If doing the latter, slide the dough from the peel onto the stone.
• Sprinkle the pizzas with olive oil (just a little), salt and rosemary. Bake for at least 10 minutes, perhaps rotating once, until the crust is crisp. Serve hot, warm or at room temperature.

GROUND BEEF PIZZA

Steps:

• Preheat oven to 200°C
• In a frypan, cook the meat while breaking up into small bits with a fork. Use as little oil as possible. The meat should be well cooked and quite crumbly. Drain off any fat.
• In a separate pan heat 1 tablespoon of oil and cook onion and capsicum until soft. Place onto kitchen towel to absorb any excess oil then add to the meat and stir to combine.
• Spread the pita breads with the pizza sauce. Top with half the cheese, then add the beef mixture and the other half of the cheese.
• Bake until cheese is melted and golden, about 20 minutes.

GROUND BEEF PIZZA

Steps:

• In a skillet, cook ground beef, onion, garlic, oregano, salt and pepper at medium-high heat, stirring from time to time, 3 to 5 minutes or until beef is no longer pink. Drain any fat. Set aside.
• On a lightly floured surface, lower the dough in a circle of 12 inches of diameter. Put on a greased pizza plate. Spread sauce on the pizza dough. Garnish with beef preparation and sprinkle with cheddar and mozzarella cheeses. Cook on the lowest grill in a preheated oven of 500 F for about 10 minutes or until cheese is bubbling and crust is golden and slighly inflated.