Emily Nabors Hall
This Story Originally Appeared On southernliving.com


Credit: Hector Manuel Sanchez; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke

Recipe Summary test

30 mins
1 hr 15 mins
Serves 6 (serving size: 2 slices)


Ingredient Checklist


Instructions Checklist
  • Place a large, rimmed baking sheet (at least 17 x 11 inches) in oven; preheat to 425°F. (Do not remove while oven preheats.) Unwrap pizza dough, and cover with a kitchen towel. Let dough stand while oven preheats.

  • Meanwhile, cook ground beef in a large nonstick skillet over medium-high, stirring often, until meat crumbles and is no longer pink, about 7 minutes. Sprinkle with salt and pepper. Remove from skillet with a slotted spoon, and drain on a plate lined with paper towels.

  • Add mushrooms to hot drippings, and cook, stirring occasionally, until light golden, about 5 minutes. Add onions, and cook, stirring occasionally, until softened and beginning to brown, about 4 minutes. Remove mushrooms and onions with a slotted spoon, and drain on paper towels.

  • Roll dough into a 17- x 11-inch rectangle. Remove preheated pan from oven, and carefully place the dough onto the pan.

  • Bake in preheated oven just until dough is set, about 5 minutes. Remove from oven, and top with pizza sauce, beef, mushroom-onion mixture, shredded cheeses, and olives. Drizzle with ketchup.

  • Return to oven, and bake until crust is golden and cheeses melt and begin to brown in places, about 15 minutes. Let stand 5 minutes before slicing.