With a generous sprinkling of mozzarella cheese and the sweet taste of caramelized onions, this crowd pleasing beef and onion pizza is perfect for your next pizza night! Using ground beef, sliced onions and the best homemade pizza dough, the flavors might remind you of a hamburger or cheeseburger.
Whether in the form of bowls, quesadillas or a classic pie, pizza is the kind of meal that is guaranteed to be well received!
And when you have a spectacular chewy pizza crust recipe up your sleeve, it only makes sense that pizza nights should be a very regular occurrence.
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With sweet caramelized onions, seasoned ground beef, melty mozzarella and a generous spread of (the best!) homemade pizza sauce, this Beef and Onion Pizza is the crown jewel of flavors in our house.
1. Cook beef mixture. Add the beef, onions, salt and pepper to a skillet. Heat covered, over medium, stirring often to break up the beef. Cook for 10-15 minutes until the beef is cooked through and the onions are tender.
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2. Assemble. Roll out the pizza dough on floured parchment (if using a pizza stone) or a floured baking sheet and top with ¼ cup of sauce, ¼ of the beef mixture (about ¾ cup) and finally 1 and ½ cups of shredded cheese.
3. Bake. If using a pizza stone and parchment, trim the parchment and transfer the pizza to a pizza peel or the back of a baking sheet. Carefully transfer to the stone and bake for 9-11 minutes until the crust is lightly brown and the cheese is melted and golden.
If using a baking sheet, you can just place it directly in the oven and bake for the same amount of time. (Check out this post about using a baking pan vs pizza stone for full details on how to use each and to decide which is best for you.)
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Note: If using a pizza stone and parchment paper, be sure to check the heat rating on your parchment paper. If it is less than 475, you may want to reduce the temperature and bake for a few extra minutes. However, in my experience and according to this article from America's Test Kitchen, it may not be necessary with pizza due to the short baking time.
4. Cool, slice and serve! Carefully remove the pizza from the oven and transfer to a wire rack to cool slightly. Remove the parchment paper (if using), slice and serve.
Make Ahead: The beef mixture can be cooked up to 1 day in advance, stored in an airtight container and kept in the refrigerator.
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To Store: Cool leftover pizza on a wire rack and then store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
To Reheat: For best results, reheat in the oven or toaster oven at 400 F for about 5-10 minutes until warmed through.
Leftover Beef Mixture: If you decide to not make all 4 pizzas (or want to make a variety of flavours), you can store the extra beef mixture in an airtight container in the refrigerator for up 4 days or freeze for up to 3 months. Use to make pizzas at a later date or use it to make a panini with extra pizza sauce and mozzarella- yum!
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You can freeze the extras! The beef mixture, the dough, the sauce and even the shredded cheese can all be frozen in portions. Get everything ready the first time you make it and then freeze the extra ingredients in portions for easy pizza dinners at a later time. See the Artisan Pizza Dough post for full details of how to freeze the dough.
With melty mozzarella cheese, seasoned ground beef and the sweet taste of caramelized onions, this recipe is perfect for your next pizza night!
Cool leftovers on a wire rack and then store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
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Serving: 0.5 (11 inch pizza) | Calories: 597 kcal | Carbohydrates: 48 g | Protein: 40 g | Fat: 29 g | Saturated Fat: 13 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 11 g | Trans Fat: 0.2 g | Cholesterol: 102 mg | Sodium: 1027 mg | Potassium: 741 mg | Fiber: 8 g | Sugar: 5 g | Vitamin A: 898 IU | Vitamin C: 7 mg | Calcium: 463 mg | Iron: 4 mg
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