Minced beef pizza is a hearty, satisfying twist on the classic Italian-American favorite, topped with seasoned ground beef, melty mozzarella, and a rich tomato sauce. It’s a practical choice for busy weeknights because the beef cooks quickly and the toppings are simple to assemble. This recipe delivers a crispy-yet-chewy crust, savory meat in every bite, and a perfectly balanced flavor that appeals to both kids and adults.
Ingredients
- 1 lb (450 g) pizza dough, store-bought or homemade
- 1 tbsp (15 ml) olive oil, plus more for greasing
- 1 lb (450 g) lean ground beef (85% lean)
- 1 small yellow onion, finely chopped (about ½ cup / 75 g)
- 2 cloves garlic, minced
- 1 tsp (5 g) dried oregano
- ½ tsp (2.5 g) salt
- ¼ tsp (1 g) black pepper
- 1 cup (240 ml) tomato sauce (or pizza sauce)
- 2 cups (200 g) shredded mozzarella cheese
- ¼ cup (25 g) grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it heats. Otherwise, lightly grease a large baking sheet or pizza pan with olive oil.
- In a large skillet over medium-high heat, add the olive oil. Once shimmering, add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Drain any excess fat if needed.
- Add the chopped onion to the beef and cook for 2–3 minutes until softened. Stir in the garlic, oregano, salt, and pepper, and cook for another minute until fragrant. Remove from heat and set aside.
- On a lightly floured surface, roll or stretch the pizza dough into a 12-inch (30 cm) round. Transfer it to the prepared baking sheet or pizza peel dusted with cornmeal if using a stone.
- Spread the tomato sauce evenly over the dough, leaving a ½-inch (1 cm) border for the crust. Sprinkle the shredded mozzarella over the sauce.
- Distribute the cooked beef mixture evenly over the cheese. Sprinkle with Parmesan cheese.
- Bake for 12–15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned in spots. If using a pizza stone, slide the pizza onto the stone and bake for the same time.
- Remove from the oven, let rest for 2–3 minutes, then garnish with fresh basil if desired. Slice and serve hot.
Tips
- Drain the beef well: After browning, pour off any excess grease to prevent a soggy pizza. You can also pat the cooked beef with paper towels.
- Use a hot oven: A very hot oven (475°F/245°C) is key to a crispy crust. If your oven runs cooler, increase the baking time slightly but watch closely.
- Don’t overload toppings: Too many toppings can make the pizza heavy and undercooked in the middle. Stick to the amounts given.
- Substitute ground turkey or chicken: For a lighter option, use ground turkey or chicken. Cook it thoroughly to 165°F (74°C) as per USDA FSIS safe minimum, and consider adding a little olive oil to the pan since poultry is leaner.
Serving Suggestions
Serve the pizza hot with a simple green salad dressed with balsamic vinaigrette, or alongside garlic bread sticks. It also pairs well with roasted vegetables or a light soup. For a casual meal, set out extra red pepper flakes and grated Parmesan for everyone to add to their slices.
Variations
- Spicy Beef Pizza: Add ½ teaspoon of red pepper flakes or a chopped jalapeño to the beef while cooking.
- BBQ Beef Pizza: Replace the tomato sauce with barbecue sauce and add sliced red onions and a drizzle of ranch after baking.
- Veggie-Loaded: Add sliced mushrooms, bell peppers, or black olives on top of the beef before baking.
- Cheese Blend: Use a mix of mozzarella, cheddar, and provolone for a richer flavor.
Storage and Reheating
Refrigerate leftover pizza in an airtight container or wrapped tightly in foil for up to 3–4 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, or until hot and the cheese is melted. You can also microwave individual slices on a plate for 30–60 seconds, but the crust will be softer. For a crispy crust, reheat in a skillet over medium heat for 2–3 minutes per side, covered.
Frequently Asked Questions
Can I use pre-made pizza sauce? Yes, store-bought pizza sauce works well. If you prefer a thicker sauce, simmer it on the stove for 5 minutes to reduce excess water.
Do I need to pre-cook the beef? Yes, ground beef must be cooked before going on the pizza to ensure it reaches a safe internal temperature of 160°F (71°C) as per USDA FSIS. Pre-cooking also helps remove excess fat and prevents a greasy pizza.
Can I make this gluten-free? Absolutely. Use a gluten-free pizza dough or a cauliflower crust. Adjust baking time according to the package instructions, as gluten-free crusts often bake faster.
Why is my pizza soggy in the middle? This usually happens if the dough is too thick, the sauce is too watery, or the oven isn’t hot enough. Use a thin layer of sauce, roll the dough evenly, and bake at a high temperature. Also, avoid adding wet toppings like fresh tomatoes without draining them.
Can I freeze the cooked pizza? Yes, you can freeze leftover pizza slices. Wrap each slice in plastic wrap and place in a freezer bag for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for 10–12 minutes.
What if I don’t have a pizza stone? A baking sheet works perfectly. Just make sure it’s preheated in the oven for 5 minutes before placing the pizza on it to help crisp the bottom.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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