Beef, Ham, and Mushroom Pizza
Serve this meaty pizza at your next tailgate party. The thick crust makes you feel like you're eating an open-faced, hot sandwich.
Makes one 11 x 16-inch pizza
INGREDIENTS
- ½ recipe Sicilian Crust dough
- 2 tablespoons olive oil
- 2 tablespoons cornmeal
- 2 cups Slow-Simmered Tomato Sauce
- 1 cup shredded Parmesan cheese
- 2 tablespoons butter
- 1 pound sliced small Portobello mushrooms
- 2 cloves garlic, minced
- ½ cup parsley, minced
- ½ pound ground beef, browned
- ½ pound ham, finely diced
- Black pepper to taste
- 1 cup shredded Asiago cheese
- 2 cups shredded mozzarella cheese
On a floured board, roll pizza dough into a rectangle. Coat an 11″ × 16″ oblong metal baking dish with olive oil and sprinkle with cornmeal. Press dough into the pan, spreading it to the corners.
Spread sauce over the top of the dough. Sprinkle evenly with Parmesan cheese.
In a large skillet or Dutch oven, heat butter over medium-high heat. Add mushrooms and garlic and sauté 3 to 5 minutes. Add parsley and remove from heat. Spread beef and ham evenly over the sauce, followed by the cooked mushrooms. Add black pepper to taste.
Combine Asiago and mozzarella cheeses. Spread evenly over the top of the beef, ham, and mushrooms. Preheat oven to 400°. Bake 20 to 25 minutes or until top is browned and bubbly. Cut into square slices with a sharp knife.
