Comforting Pan Pizza with Cheddar Cheese Curds and Parmesan

This is the Comforting Pan Pizza with Cheddar Cheese Curds and Parmesan recipe.

  • Prep: 45 min
  • Cooking: 40 min
Yields 6 - 8 servings
DFC

Ingredients

  • 1 lb (450 g) lean ground beef
  • 1 sweet red pepper chopped
  • 1/4 cup (60 mL) water
  • 1/2 cup (125 mL) chili sauce
  • 1 cup (250 mL) zucchini
  • 1 cup (250 mL) eggplant
  • 1/2 cup (125 mL) red onion
  • 1 cup (250 mL) mushrooms
  • 1 tbsp (15 mL) tomato paste
  • 2 tbsp (30 mL) fresh basil minced
  • 1 lb (450 g) homemade or store-bought pizza dough
  • Cornmeal or flour
  • 6 oz (180 g) cubed Canadian Cheddar cheese curds
  • 1/4 cup (60 mL) grated Canadian Parmesan

Preparation

In a casserole on medium heat, cook ground beef thoroughly.

In a smaller casserole on medium heat, cook red pepper in water and chili sauce for 5 minutes or until tender. Purée in order to obtain a smooth sauce.

Meanwhile, dice zucchini, eggplant, onion and mushrooms. Add to beef and cook 4-5 minutes.

Incorporate red pepper sauce, tomato paste and basil. Set aside.

Preheat oven to 400oF (200oC).

On a work surface, sprinkle a bit of cornmeal or flour, then roll out the pizza dough using a rolling pin. Dough must be large enough to cover the bottom and sides of a skillet roughly 12˝ (30 cm) in diameter and 1˝ (2.5 cm) deep.

Place dough in skillet and fill with beef-vegetable mixture.

Top with Cheddar, fold in any dough exceeding skillet edge, and bake 30 minutes.

Sprinkle with Parmesan and bake another 5 minutes. Serve with a spinach salad.

Tips

Canadian Aged Cheddar, Gouda.

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Nutrition

Nutritional Information

per serving
Energy: 362 Calories
Protein: 23 g
Carbohydrate: 31 g
Fat: 16 g
Fibre: 3.6 g
Sodium: 802 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 22 % / 247 mg
Vitamin B12: 75 %
Selenium: 59 %
Folate: 49 %
Zinc: 47 %