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Hamburger and Grape-Tomato Pizza

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Thanks to frozen dough and ready-made sauce, making homemade pizza is easy as pie. Provolone has a richer flavor than mozzarella, so you don't need as much.

Source: Everyday Food, May 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To ensure even cooking, gently roll and stretch the dough to an even thickness. You don't have to shape it into a precise rectangle -- rounded corners are fine.

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Reviews

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How would you rate this recipe?
25
  • Bekagram
    22 MAR, 2011
    I think it would be difficult to list the nutritonal info as you are buying pre-made items. I would follow the info on the packaging if it is that important Bekagram
    Reply
  • marthaminiCantonGA
    18 JUN, 2009
    I added the garlic and a few pepperoni as well. Had Roma instead of grape and sliced them very thin. This was a very tasty pizza!
    Reply
  • daliax22
    31 MAR, 2009
    Good recipe, I added Jalapenos for that extra punch and a ton of garlic.
    Reply
  • pcurt-costa
    2 MAR, 2009
    Whyisn't nutritional information included in recipes?
    Reply
  • jills1
    11 NOV, 2008
    I also agree with adozeneggs. I have made this pizza a few times and it's great just the way the directions say to make it (yes with raw meat and no extra seasoning) Even my picky husband and 5 year old love it :)
    Reply
  • Adina
    17 JUN, 2008
    Adina from Everyday Food here. Adozeneggs is absolutely right -- the ground beef goes on raw, and cooks through as the pizza bakes. The little nuggets of meat should definitely be cooked through after 20 minutes in a 450 oven.
    Reply
  • MS10702140
    15 MAY, 2008
    I agree with adozeneggs.This is a good,easy, and safe recipe. Get a good instant read thermometer if you're concerned with food safety.
    Reply
  • adozeneggs
    30 APR, 2008
    Oh my god. Don't you think the test cooks test these recipes many many times before publishing???? I actually made the pizza this week, it was excellent. I did NOT pre-cook the meat, 20 min at 400 degrees was more than enough time to cook the meat. If you pre cook it will be dried out black bits on your pizza. You do not need more spices as the cheese is very flavorful and the sauce is seasoned. My husband and I both loved the results.
    Reply
  • Mary_Case
    29 APR, 2008
    Because of the differences between ovens, the different fat contents of ground beef, and the varying sizes of ground beef pieces, someone might choose; I think it simplifies the recipe to precook the beef while preparing the dough, and also guarantees a more uniform outcome each time.
    Reply
  • Mrs_D
    29 APR, 2008
    I have never seen a pizza recipe or cooked a pizza with raw meet on it. Deli meats are the usual ingredient for toppings and those meats are always ready to eat before you put them on your unbaked pizza crust. The cooking is basically to bake the bread dough long enough so that it's baked through and isn't soggy from all the stuff you put on it. (Iit isn't wise to put to many watery raw veggies on it. partially cooked are better or frozen, thawed and drained if you like lots on your pizza)
    Reply

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