Chicago Style Pizza
Yield
servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef
|
|
| ½ | cup |
onions
chopped |
|
| 6 | ounces |
tomato paste
|
|
| 2 | tablespoons |
Parmesan cheese
|
|
| 1 | teaspoon |
oregano
|
|
| 1 ¼ | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 10 | each |
refrigerator biscuits
|
* |
| ¼ | cup |
mushrooms, canned
stems and pieces, drained |
|
| 1 | each |
tomatoes
sliced |
|
| 1 | cup |
mozzarella cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 118 | ml |
onions
chopped |
|
| 173.4 | ml/g |
tomato paste
|
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 5 | ml |
oregano
|
|
| 6.3 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1E+1 | each |
refrigerator biscuits
|
* |
| 59 | ml |
mushrooms, canned
stems and pieces, drained |
|
| 1 | each |
tomatoes
sliced |
|
| 237 | ml |
mozzarella cheese
grated |
*
|
Directions
Grease a 9 inch pan.
Brown in a skillet the ground beef and onion.
Drain beef and stir in tomato paste, 1 tablespoon Parmesan cheese, oregano, salt and pepper.
Simmer while preparing crust.
Separate biscuits.
Arrange biscuits in a prepared pan and press over bottom and up sides to form crust.
Spoon hot meat mixture into crust.
Arrange on top; mushrooms, tomato slices, 1 tablespoon Parmesan cheese and Mozzarella cheese.
Bake at 350℉ (180℃) F for 20 to 25 minutes or until the crust is a deep golden brown.
