Ground beef French bread pizza
Crusty French bread loaded with marinara, seasoned beef, peppers and bubbly mozzarella, the easiest pizza night there is.
- 30 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.30 a serving
- 570 calories
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 4 servings.
- 1 French bread
- 8 oz 85/15 ground beef
- ½ green bell pepper, diced
- 1 cup marinara sauce
- 1½ cups shredded mozzarella
- 2 tbsp grated parmesan
From your pantry
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp red pepper flakes (optional)
Each serving has about 570 calories, 34 g protein, 61 g carbs and 21 g fat, and costs about $2.30 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No French bread? Sourdough bread works.
- No 85/15 ground beef? 90/10 ground beef works.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No shredded mozzarella? Provolone slices work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Cook the beef and pepper in a over medium-high 6 to 7 minutes, breaking up the beef, until no pink is left. Spoon off the fat and stir in the Italian seasoning, garlic powder and salt.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 6 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Split the bread in half lengthwise, then cut each half in two. Set the pieces cut side up on a and toast 5 minutes.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Timer: 5 min
Dolly’s tip: Toasting first keeps the bread crisp under the sauce.Spread the marinara over the bread, then top with the mozzarella and beef.
8 to 10 minutes, until the cheese is bubbling and the edges are crisp.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 9 min
Sprinkle with parmesan and pepper flakes and cut into pieces.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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30-minute dinners ›One-pan dinners ›What to make with parmesan and shredded mozzarella ›What to make with bell peppers and parmesan ›What to make with ground beef and parmesan ›