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Cheesy Herb Pizza

Cheesy Herb Pizza
Before I discovered this recipe, making really good pizza—especially the crust—was difficult. Now I get compliments on this pizza all the time!—Ms. Debbie Stieg, Ekalaka, Montana
8 ServingsPrep: 25 min. Bake: 40 min.

Ingredients

  • 1 pound ground beef
  • 1 pound bulk pork sausage
  • 3 cups biscuit/baking mix
  • 2/3 cup water
  • 1 can (8 ounces) tomato sauce
  • 1 cup canned diced tomatoes
  • 1 medium onion, diced
  • 1 small green pepper, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon pepper
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese

Directions

  • In a large skillet, cook beef and sausage over medium heat until no
  • longer pink; drain and set aside. In a large bowl, combine biscuit
  • mix and water to form a soft dough.
  • Press into a greased 15-in. x 10-in. x 1-in. baking pan. In a
  • saucepan, combine the next 10 ingredients. Bring to a boil. Reduce
  • heat and simmer for 5 minutes; spoon over crust. Crumble meat
© Taste of Home 2013

2 of 2

Cheesy Herb Pizza (continued)

Directions (continued)

  • mixture over sauce; top with mushrooms. Sprinkle with cheddar and
  • mozzarella cheeses.
  • Cover loosely with foil and bake at 350° for 35-40 minutes.
  • Uncover; bake 5-10 minutes longer or until the pizza is browned and
  • cheese is melted. Yield: 16-18 servings.
Nutrition Facts: 1 serving (1 each) equals 609 calories, 36 g fat (17 g saturated fat), 99 mg cholesterol, 1,668 mg sodium, 37 g carbohydrate, 2 g fiber, 33 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013