Make a hearty pizza with this ground beef and collard green topping.
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 6
Ingredients
1 pound frozen pizza dough, thawed and at room temperature
Cornmeal, for sprinkling
1 small red onion, half thinly sliced and half chopped
Kosher salt and freshly ground black pepper
3/4 teaspoon crushed red pepper flakes
1/2 cup grated Parmesan
5 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 1/2 teaspoons sweet paprika
3 tablespoons tomato paste
6 ounces 80 percent lean ground beef
6 ounces frozen collard greens, thawed and drained
Grated zest of 1 lemon (about 1 tablespoon)
2 teaspoons fresh lemon juice
Directions
- Put an inverted baking sheet or pizza stone on the top rack of the oven. Preheat the oven to 400 degrees F. Lay a sheet of parchment on another inverted baking sheet and sprinkle with cornmeal.
- Form the pizza dough into a large rectangle, about the size of the baking sheet, and put on top of the parchment. Cover the dough with the sliced onion and season with 1 teaspoon salt, a few grinds of pepper and 1/4 teaspoon red pepper flakes. Sprinkle with Parmesan and drizzle with 3 tablespoons of the oil. Slide the parchment onto the hot baking sheet. Bake until the dough is fully cooked and the top is golden brown, about 25 minutes.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the chopped onion, the garlic, paprika and the remaining 1/2 teaspoon red pepper flakes and cook, stirring, until soft and they begin to caramelize, about 4 minutes. Stir in the tomato paste and ground beef, sprinkle with salt and cook, stirring, until the beef is browned and cooked through, about 4 minutes. Add the collard greens, lemon zest, lemon juice, and 1/4 cup water and cook until heated through. Season as needed.
- Spread the beef and collards evenly over the flatbread. Sprinkle with additional cheese, drizzle with the remaining tablespoon oil, and cut into squares or strips.
