Pizza by the Yard Recipe
Pizza by the Yard Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These unique pizzas are always a big hit at gatherings with family and friends. They're equally as good after the party; I enjoy some when I raid the fridge in the middle of the night - if there's any leftover, that is!
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound lean ground beef
  • 1/2 cup sliced ripe olives
  • 1/2 cup chopped onion
  • 1/2 cup grated Parmesan cheese
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 loaf French bread (20 inches), halved lengthwise
  • 3 medium tomatoes, sliced
  • 2 cups (8 ounces) shredded mozzarella cheese

Directions

In a bowl, combine the uncooked beef, olives, onion, Parmesan cheese, tomato paste, oregano, salt and pepper. Spread to the edges of the cut surface of the bread.
Broil 6 in. from the heat for 8-10 minutes or until the meat is fully cooked. Top with tomatoes and cheese. Broil 2-3 minutes more or until cheese is melted. Serve immediately. Yield: 6-8 servings.
Originally published as Pizza by the Yard in Country Extra January 1995, p49

Nutritional Facts

1 piece: 388 calories, 15g fat (7g saturated fat), 60mg cholesterol, 957mg sodium, 39g carbohydrate (7g sugars, 4g fiber), 25g protein.

  • 1 pound lean ground beef
  • 1/2 cup sliced ripe olives
  • 1/2 cup chopped onion
  • 1/2 cup grated Parmesan cheese
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 loaf French bread (20 inches), halved lengthwise
  • 3 medium tomatoes, sliced
  • 2 cups (8 ounces) shredded mozzarella cheese
  1. In a bowl, combine the uncooked beef, olives, onion, Parmesan cheese, tomato paste, oregano, salt and pepper. Spread to the edges of the cut surface of the bread.
  2. Broil 6 in. from the heat for 8-10 minutes or until the meat is fully cooked. Top with tomatoes and cheese. Broil 2-3 minutes more or until cheese is melted. Serve immediately. Yield: 6-8 servings.
Originally published as Pizza by the Yard in Country Extra January 1995, p49

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