This meat-lover's pizza is equally pleasing as a family dinner or for a casual party. For the best flavor, shred and grate the cheeses yourself.
Oxmoor House JANUARY 2013
1. Place dough in a bowl coated with cooking spray. Let stand, covered, 30 minutes or until dough comes to room temperature.
2. Preheat oven to 450°.
3. 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.
4. 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.
5. 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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