Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Elizabeth J. Taliaferro
Recipe by Cooking Light October 1998

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Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
16 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Cook beef, onion, and carrot in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Stir in barbecue sauce, sugar, salt, and pepper; reduce heat, and simmer 5 minutes.

  • Place pizza crusts on a baking sheet. Divide beef mixture evenly among crusts, and sprinkle with cheese. Bake pizzas at 450° for 12 minutes or until cheese melts. Sprinkle pizzas with cilantro. Cut each pizza into 4 wedges.

Nutrition Facts

78 calories; calories from fat 25%; fat 2.2g; saturated fat 0.9g; mono fat 0.8g; poly fat 0.3g; protein 5.2g; carbohydrates 9.2g; fiber 0.5g; cholesterol 10mg; iron 0.8mg; sodium 178mg; calcium 57mg.
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