Enjoy this recipe for Pizza Romano cooked on the Big Green Egg any time of the year. We love to make it during the summertime so we don’t heat up the house and during the holidays for a crowd!
¾ lb Laura’s 92% Lean Ground Beef (or 96% Lean Ground Round)
2 clove garlic (minced)
1 teaspoon dried Italian seasoning
½ small onion (chopped)
½ small green pepper (chopped)
½ pack (8-ounce) sliced fresh mushrooms
1 (12-inch) refrigerated pizza crust
¾ cup marinara or pizza sauce
¼ cup chopped sun-dried tomatoes
¾ pack (8-ounce) shredded reduced-fat Mozzarella cheese
crushed red pepper (optional)
Set EGG for indirect cooking at 450°F/232°C.
Cook beef, garlic and Italian seasoning in a nonstick skillet about 5 minutes or until browned; drain and remove from skillet.
Add onion and bell pepper to skillet; saute 2 minutes or until slightly tender. Add mushrooms and sauté 1 minute more. Spread crust with sauce; top with beef, onion, bell pepper, sun-dried tomatoes and cheese.
Cook for 8 to 10 minutes or until cheese is melted. Sprinkle with crushed red pepper, if desired.
Makes 8 servings.