Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Hamburger and Grape-Tomato Pizza 3.9 (25) 17 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 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. Ingredients 2 teaspoons vegetable oil, such as safflower All-purpose flour, for work surface 1 pound frozen pizza dough, thawed ¾ cup store-bought marinara sauce 1 cup grated provolone cheese (4 ounces) 1 cup grape or cherry tomatoes, halved ½ medium red onion, thinly sliced (optional) ¼ pound ground beef chuck Coarse salt and ground pepper Directions Preheat oven to 450 degrees. Rub a large rimless baking sheet (or a rimmed one, upside down) with oil. On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough into a 15-by-11-inch rectangle (if dough becomes too elastic to work with, let it rest a few minutes). Transfer to prepared sheet. Spread sauce evenly over dough, leaving a 1-inch border all around. Top with provolone, tomatoes, and if desired, onion; scatter beef over top. Season with salt and pepper. Bake until crust is golden, beef is cooked, and cheese is melted, about 20 minutes. Serve immediately. 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. Print