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1 lb ground round
1 (15 oz) can chunky Italian style tomato sauce
1 (10 oz) can refrigerated pizza dough
6 slices mozzarella cheese, divided
1/4 cup grated Parmesan cheese


1. Preheat oven to 425ºF.
Cook meat in a nonstick medium skillet over
medium high heat, stirring until meat crumbles and
is no longer pink. Drain, if necessary and return to skillet.
Add tomato sauce and cook until heated.

2. Meanwhile, unroll pizza dough and press into bottom and halfway
up sides of a lightly greased 9 x 13 baking dish (see Notes).
Line bottom of pizza crust with 3 slices mozzarella cheese.
Top with meat mixture.

3. Bake uncovered for 12 minutes. Top with remaining 3 cheese slices
and sprinkle with Parmesan cheese.
Bake 5 more minutes or until crust is browned and cheese melts.
Cool 5 minutes before serving.


Make sure to push the pizza crust up the sides of your baking dish
so the delicious pizza filling will bubble up inside the crispy crust.

Add pepperoni on top to make this a meat lover's pizza casserole.

Serves: 6