Beef, Pepper and Onion Pizza

Name: Beef, Pepper and Onion Pizza
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Ground Beef; onion; green bell pepper; salt; pepper; prebaked pizza crust; shredded mozzarella cheese

Enjoy pizza with Ground Beef, onions and peppers in under thirty minutes.

Cook Time: 30 Minutes

Servings: 6

Ingredients: 7

Cook Mode

Ingredients

1 pound Ground Beef (93% lean or leaner)
1 small onion, sliced thin, separated into rings
1 small green or red bell pepper, cut into thin strips
3/4 teaspoon salt
1/2 teaspoon pepper
1 package (16 ounces) thick prebaked pizza crust (12-inch)
1-1/2 cups shredded mozzarella cheese

Preparation

Step 1

Heat oven to 400°F. Heat large nonstick over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove drippings. Add onion and bell pepper; cook until vegetables are crisp-tender. Remove from skillet with slotted spoon; season with salt and pepper.

Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Step 2

Place pizza crust on baking sheet. Top with beef mixture, then cheese. Bake in 400°F oven 8 to 10 minutes or until cheese is melted.

Nutrition Information

386 Calories

0 %*

6.9g SAT FAT

0 %DV**

30g PROTEIN

0 %DV

3.8 mg IRON

0 %DV

5.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 386 Calories; 125.1 Calories from fat; 13.9g Total Fat (6.9 g Saturated Fat; 0.2 g Trans Fat; 0.5 g Polyunsaturated Fat; 3.8 g Monounsaturated Fat;) 74.1 mg Cholesterol; 871 mg Sodium; 35 g Total Carbohydrate; 0.5 g Dietary Fiber; 30 g Protein; 3.8 mg Iron; 346 mg Potassium; 4.3 mg NE Niacin; 0.3 mg Vitamin B₆; 2.3 mcg Vitamin B₁₂; 5.4 mg Zinc; 21.8 mcg Selenium; 68.1 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Vitamin B6, and Choline.

Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
Pre-baked Pizza Crust: Ready-to-use pizza base that has been baked ahead of time. It’s available in various sizes and styles and is a great way to save time on a weeknight.
Bell Peppers: Named after the ‘bell’ shape they resemble, you may also see these called sweet peppers. They come in a variety of colors and lend a mild flavor and crisp texture to dishes.
Onion: These versatile roots veggies bring a sharpness to any dish, without adding too much spice. Onions come on many varieties, but most often are seen in white, yellow, and red. Onions are a staple of many cuisines, and are a pillar of a classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
Mozzarella Cheese: A soft, mild flavored cheese that is known to be creamy and melt well. Used in many Italian dishes as a primary ingredient and as a topping.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.