Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 shredded cheddar cheese
  • 2-1/2 cups 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 15x10x1-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 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.
Originally published as Cheesy Herb Pizza in Country Ground Beef 1993, p62

Nutritional Facts

1 each: 609 calories, 36g fat (17g saturated fat), 99mg cholesterol, 1668mg sodium, 37g carbohydrate (6g sugars, 2g fiber), 33g protein.

  • 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 shredded cheddar cheese
  • 2-1/2 cups shredded part-skim mozzarella cheese
  1. 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.
  2. Press into a greased 15x10x1-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 mixture over sauce; top with mushrooms. Sprinkle with cheddar and mozzarella cheeses.
  3. 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.
Originally published as Cheesy Herb Pizza in Country Ground Beef 1993, p62

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