Vintage 1970s Mom’s Pizza
A nostalgic sheet-pan pizza topped with browned ground beef, pizza sauce, plenty of melted mozzarella, and optional pepperoni. The crust is partially baked first for a sturdy base, then finished until golden and bubbly.
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Ingredients
- 13.8 oz Pillsbury refrigerated pizza crust
- 1 lb Ground beef
- 1 cup Pizza sauce
- 2 cup Shredded mozzarella cheese
- Pepperoni slices (Optional; add as desired.)
- 0.5 tsp Italian seasoning (Optional.)
- Cooking oil (For lightly greasing the sheet pan.)
Steps
- 1
Preheat the oven to 425°F. Lightly grease a large sheet pan with cooking oil.
- 2
Unroll the refrigerated pizza dough onto the prepared sheet pan. Press it into a large rectangle, then prick the dough all over with a fork.
- 3
Bake the crust for 7–9 minutes, just until it begins to set and lightly brown.
- 4
While the crust is baking, brown the ground beef in a skillet over medium-high heat.
- 5
Drain the browned ground beef well.
- 6
Spread the pizza sauce over the partially baked crust.
- 7
Top the sauce with the browned ground beef and shredded mozzarella cheese. Sprinkle over the optional Italian seasoning if using, and add pepperoni slices if desired.
- 8
Return the pizza to the oven and bake for another 10–12 minutes, until the crust is golden and the cheese is melted and bubbly.
Notes
The source does not specify the amount of pepperoni or cooking oil. Nutrition estimates are for the listed quantities and exclude optional pepperoni and unquantified oil.
Nutrition per serving
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