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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 1 |
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In taste tests, our kitchen panel preferred the casserole with lean ground beef. Ingredients:
2 pounds ground beef |
2 medium onions, chopped |
1/2 cup chopped green bell pepper |
4 teaspoons dried italian seasoning, divided |
1/4 cup all-purpose flour |
1 (26-ounce) jar tomato-and-basil pasta sauce |
2 cups (8 ounces) shredded mozzarella cheese, divided |
1 (13.8-ounce) can refrigerated pizza crust |
1 tablespoon olive oil |
2 tablespoons grated parmesan cheese |
Directions:
1. Cook first 3 ingredients and 3 teaspoons Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well, and return to skillet.
2. Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 1/2 cups mozzarella cheese.
3. Unroll pizza crust, and place on top of cheese. (Tuck edges into baking dish, if necessary.) Brush with olive oil, and sprinkle evenly with remaining 1/2 cup mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.
4. Bake at 425° for 15 to 20 minutes or until golden brown.
5. *An 11.3-ounce refrigerated pizza crust may be substituted.
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