with Paprika Mayo and Salad
This pizza is next-level deluxe! Topped with tender ground beef and drizzled with honey, this pie shows you how small ingredient swaps can make a huge impact. Ingredients: Pizza dough (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid), water, semolina, canola oil, sugar, yeast, salt, calcium propionate, sodium stearoyl-2- lactylate, calcium sulphate) (wheat) • Ground beef • Poblano pepper • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Shallot • Honey • All-purpose flour (wheat) • Red wine vinegar • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Ground Beef
250 g
Tomato Sauce Base
4 tbsp
Mozzarella Cheese, shredded
0.75 cup
Shallot
1 unit(s)
Honey
2 unit(s)
Hot Pepper
1 unit(s)
Pizza Dough
340 g
Mayonnaise
4 tbsp
Smoked Paprika-Garlic Blend
6 g
Spring Mix
56 g
Red Wine Vinegar
1 tbsp
All-Purpose Flour
2 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
Oil
1 tbsp
Sugar
0.5 tsp
- Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 min.
- Preheat the oven to 475˚F. Wash and dry all produce.
- Sprinkle both sides of dough with flour.
- On a parchment-lined baking sheet, stretch into a rough oval shape. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
- Let dough rest in a warm place for 8-10 min.
- Meanwhile heat a large non-stick pan over medium-high.
- While pan heats, core, then cut hot pepper into 1/4-inch pieces, removing seeds for less heat. (Tip: We suggest using gloves when prepping hot peppers.)
- Peel, then cut shallot into 1/4-inch slices.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef. Season with salt and pepper.
- Cook for 4-5 min, breaking up sausage into bite-sized pieces, until no pink remains.**
- With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.)
- Spread tomato sauce base over dough.
- Sprinkle mozzarella over sauce.
- Top with shallots and hot peppers, then beef. Season with salt and pepper.
- Bake in the middle of the oven for 15-18 min, until golden and crisp. (NOTE: For 4 servings, bake in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, to a small bowl, add Smoked Paprika-Garlic Blend, half the vinegar and mayo.
- Season with salt and pepper, then stir to combine.
- When pizza is almost done, in a large bowl, combine remaining vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- Add spring mix. Season with salt and pepper, then toss to coat.
- When pizza is done, let sit for 2-3 min.
- Cut pizza into slices, then drizzle honey over top.
- Divide pizza and salad between plates. Serve paprika mayo on the side for dipping.
If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook chorizo.**
1200
kcal
Calories
61
g
Fat
17
g
Saturated Fat
112
g
Carbohydrate
24
g
Sugar
7
g
Dietary Fiber
54
g
Protein
130
mg
Cholesterol
1680
mg
Sodium
1.5
g
Trans Fat
1050
mg
Potassium
450
mg
Calcium
9
mg
Iron
Made with Homemade Ginger-Green Onion Sauce
