Perfect Pronto Pizza Recipe

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Perfect Pronto Pizza Recipe

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This traditional pizza is just the right size for our family of five. The combination of cheddar and mozzaell cheeses and blend of herbs are terrific.—Deb Virgl, Mead, Nebraska

MAKES:

4-6 servings

TOTAL TIME:

Prep/Total Time: 25 min.

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VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

4-6 servings

TOTAL TIME:

Prep/Total Time: 25 min.

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
1 can (6 ounces) tomato paste
1/4 cup water
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary, crushed
1 pound ground beef, cooked and drained
1 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese

Directions

Roll dough into a 13-in. circle. Press onto the bottom and up the sides of a greased 12-in. pizza pan. Bake at 350° for 5-10 minutes.
In a bowl, combine the tomato paste, water, garlic powder, oregano and rosemary. Spread over crust. Top with beef and cheeses. Bake 10-15 minutes longer or until the crust is golden and cheese is melted. Yield: 4-6 servings.

Originally published as Perfect Pronto Pizza in Taste of Home Ground Beef Cookbook 1999, p279

Nutritional Facts

1 piece: 445 calories, 17g fat (8g saturated fat), 62mg cholesterol, 650mg sodium, 46g carbohydrate (8g sugars, 4g fiber), 28g protein.

1 loaf (1 pound) frozen bread dough, thawed
1 can (6 ounces) tomato paste
1/4 cup water
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary, crushed
1 pound ground beef, cooked and drained
1 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese

Roll dough into a 13-in. circle. Press onto the bottom and up the sides of a greased 12-in. pizza pan. Bake at 350° for 5-10 minutes.
In a bowl, combine the tomato paste, water, garlic powder, oregano and rosemary. Spread over crust. Top with beef and cheeses. Bake 10-15 minutes longer or until the crust is golden and cheese is melted. Yield: 4-6 servings.

Originally published as Perfect Pronto Pizza in Taste of Home Ground Beef Cookbook 1999, p279

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