Cheeseburger Pizza

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Cheeseburger Pizza Cheeseburger Pizza Recipe Courtesy of


Servings: 4 t 6
Prep Time: 15 min
Cook Time: 25 min
Difficulty: Easy

Ingredients Add to grocery list

One 16-ounce package refrigerated pizza crust dough
1 green bell pepper, cut into rings
1 red bell pepper, cut into rings
1/2 onion, thinly sliced
1 pound extra-lean ground beef
2 tablespoons spicy brown mustard
8 slices provolone
1 1/2 cups shredded mozzarella
1 teaspoon Montreal steak seasoning


 

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Directions

Preheat the oven to 450 degrees F. Let the pizza dough rest according to package directions.

Press the dough into a 16-inch pizza pan or a rimmed baking sheet. Bake for 5 minutes.

In a large skillet, combine the bell peppers and onions. Cook over medium heat until the vegetables are tender, about 8 minutes. Remove from the heat. Next, add the ground beef and cook until crumbly and brown. Remove from the heat and drain well.

Spread the mustard over the pizza crust. Top with the provolone, beef mixture and mozzarella. Sprinkle with the Montreal steak seasoning. Bake until the crust is browned and the cheese melts, about 10 minutes. Cut into wedges to serve.

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PAULA I HAVE CHANGED E-MAIL ADDRESS. IT IS YOUNGERSA196@LIVE.COM I DID HAVE A YAHOO ADDRESS. I NO LONGER HAVE IT WOULD YOU PUT ME ON YOUR LIST TO RECEIVE YOUR RECEIPES AND STORE SHOPPING. I MISS YOU ON FOOD NETWORK. THEY WERE STUPID. I AM FROM THE SOUTH. . PLEASE SEND ME YOUR RECEIPES I WOULD APPRECIATE IT. PLEASE REPLY BACK. THANK YOU DEAR ONE. SHRLEY YOUNGER

By SHIRLEY YOUNGER on April 03, 2014

54321

Paula I just love your cooking show and I'am glad you have your sons on the show to I love the way all cook

By Charlene Kelley on June 12, 2013

54321

I want to tell Paula how great she looks. You go girl!

By Shirley Berard on June 07, 2013

54321

Got one for you Paula....1 cup Fage yogurt 1 cup self rising flour for the pizza dough. I'm learning fast to be a help in the kitchen.

By Kurt on October 30, 2012

32121

I added sliced sauted tomatoes and spices to it the second time I made it to increase the flavor. Without the added stuff it seems bland and dry to me.

By Tina layne on October 30, 2012

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