Personal Beef Pizzas

Name: Personal Beef Pizzas
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Italian-Style Beef Sausage; pizza sauce; sandwich thins; shredded mozzarella cheese; olives

Made exactly as you like it, these individual pizzas are fun to make together.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 5

Cook Mode

Ingredients

1 recipe Italian-Style Beef Sausage
1-1/2 cups pizza sauce
4 round thin sandwich breads, any variety, split
1/2 cup shredded mozzarella cheese

Toppings:

Sliced black or green olives, sliced red or yellow bell peppers, sliced red onions (optional)

Preparation

Step 1

Prepare Italian-Style Beef Sausage. Stir in pizza sauce; cook 2 to 3 minutes or until heated through, stirring frequently. Keep warm and set aside.

Italian-Style Beef Sausage: Combine 1 pound Ground Beef, 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Step 2

Place sandwich thins, cut sides up, on rack of broiler pan. Spoon equal amounts of sausage mixture on each bread half. Evenly sprinkle with cheese and toppings, as desired.
Step 3

Place pizzas on rack of broiler pan so surface of cheese is 3 to 4 inches from heat. Broil 4 to 5 minutes or until cheese is melted and bubbly.

Nutrition Information

325 Calories

0 %*

4g SAT FAT

0 %DV**

32g PROTEIN

0 %DV

4.7 mg IRON

0 %DV

5.8 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 96% lean ground beef: 325 Calories; 81 Calories from fat; 9g Total Fat (4 g Saturated Fat; 1 g Monounsaturated Fat;) 74 mg Cholesterol; 831 mg Sodium; 31 g Total Carbohydrate; 7.3 g Dietary Fiber; 32 g Protein; 4.7 mg Iron; 7.9 mg NE Niacin; 0.4 mg Vitamin B₆; 2.4 mcg Vitamin B₁₂; 5.8 mg Zinc; 19.4 mcg Selenium; 80.4 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.