Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
French Bread Pizza Burger
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 453
- Total Fat
- 20 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 87 milligrams
- Sodium
- 798 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 3 grams
- Sugar
- 5 grams
- Protein
- 35 grams
This quick and easy dinner is a playful mash-up of two comfort food classics—pizza burgers and French bread pizza—made lighter for a weeknight win. Grated zucchini helps keep lean ground beef moist and flavorful without adding extra fat, while a scoop of sauce and a sprinkle of cheese deliver all the gooey satisfaction without the heaviness. It’s everything you love, just a little healthier.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 453
- Total Fat
- 20 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 87 milligrams
- Sodium
- 798 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 3 grams
- Sugar
- 5 grams
- Protein
- 35 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Grate the zucchini on the coarse holes of a box grater and place in a kitchen towel. Wring out and discard the excess liquid. Place the zucchini in a large bowl, add the ground beef, 1/4 cup of the tomato sauce, 2 tablespoons of the Parmesan, 1 teaspoon of the oregano, 1/2 teaspoon of the salt and a pinch of red pepper flakes; grate in 2 cloves of the garlic. Mix well with your hands.
- Combine the remaining 1 cup tomato sauce, 1/2 teaspoon oregano, 1/2 teaspoon salt and pinch red pepper flakes in a spouted measuring cup; grate in the remaining clove of garlic. Stir in the olive oil.
- Line a baking sheet with foil and spray lightly with cooking spray; set aside. Preheat the broiler.
- Scoop out the bottom halves of the ciabatta slightly to create cavities (about 1 ounce total scooped). Press the meat mixture into the cavities of the ciabatta, flattening it to cover the entire cut side of the bread.
- Heat a 2-burner cast-iron griddle over medium-high heat and spray lightly with cooking spray. When the griddle is hot, add the ciabatta pieces meat-side down. Cook, moving the pieces occasionally with a large metal spatula so they do not stick and adjusting the heat as needed to keep them from burning, until the surface of the meat is well browned, about 7 minutes. Turn over and cook to toast the bottom of the bread a bit, 1 to 2 minutes.
- Place the ciabatta pieces meat-side up on the prepared baking sheet. Top with two-thirds of the tomato sauce. Sprinkle with the shredded mozzarella and remaining 2 tablespoons Parmesan. Broil until the cheese is browned and bubbly, 1 to 2 minutes.
- Cut the ciabatta pieces into 2 portions each. Warm the remaining tomato sauce in the microwave and spoon over the burgers. Top with the shredded basil and serve.
