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Pronto Pizza

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  Lean ground american lamb 6 Ounce (Use Fresh)
  Onion salt 1⁄2 Teaspoon
  Fennel seed 1⁄2 Teaspoon
  Oregano leaves 1⁄4 Teaspoon, crushed
  Dried basil leaves 1⁄4 Teaspoon, crushed
  Crushed red pepper flakes 1⁄8 Teaspoon
  Olive oil 2 Teaspoon
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Chopped italian tomatoes 1⁄2 Cup (8 tbs)
  12 inch prebaked pizza shell 1
  Pizza sauce 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1 Tablespoon
  Thinly sliced basil leaves 1⁄4 Cup (4 tbs) (Use Fresh)
  Grated mozzarella cheese 2 Ounce (1/2 Cup)

Preheat oven to 450°F.
Combine lamb, onion salt, fennel, oregano, basil and red pepper flakes in small bowl; mix until well blended.
Heat oil in 10-inch skillet over medium-high heat until hot; add lamb mixture.
Cook and stir, breaking up with spoon until lightly browned.
Drain on paper towel; set aside.
Cook and stir bell pepper in same skillet 3 to 4 minutes, stirring occasionally.
Add tomatoes; cook and stir 1 minute more.
Place pizza shell on baking sheet or pizza pan; spread pizza sauce on shell.
Top with vegetable mixture.
Sprinkle with Parmesan cheese, fresh basil, if desired, reserved lamb and mozzarella cheese.
Bake 8 to 10 minutes.
Cool for 5 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Pronto Pizza Recipe