- 1 pound refrigerated fresh pizza dough
- Cooking spray
- 1/2 pound ground sirloin
- 1 1/4 cups sliced onion
- 3 garlic cloves, minced
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon yellow cornmeal
- 1/2 cup marinara sauce
- 1 cup (4 ounces) part-skim mozzarella cheese, shredded and divided
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 4 center-cut bacon slices, cooked and crumbled
- calories 268
- fat 7.2 g
- satfat 3.1 g
- monofat 2.3 g
- polyfat 0.6 g
- protein 17.5 g
- carbohydrate 34.7 g
- fiber 4.5 g
- cholesterol 30 mg
- iron 1.2 mg
- sodium 498 mg
- calcium 150 mg
How to Make It
Place dough in a bowl coated with cooking spray. Let stand, covered, 30 minutes or until dough comes to room temperature.
Preheat oven to 450°.
Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain. Add onions to pan; sauté 6 minutes or until tender and beginning to brown. Add garlic; sauté 1 minute. Add beef, rosemary, and pepper to onion mixture.
Sprinkle cornmeal on a large baking sheet. Roll dough into a 12-inch circle; place on prepared baking sheet. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle with 1/2 cup mozzarella cheese. Spread beef mixture over cheese. Top with remaining mozzarella and Parmesan cheeses. Sprinkle with bacon.
Bake at 450° for 15 minutes or until crust is golden. Cut pizza into 8 wedges. Serves 8 (serving size: 1 wedge)
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