Forget delivery! These homemade pizza recipes are so much better than bought -- and they're just right for a family dinner or a get-together with friends.
1 - egg, lightly beaten
1/4 - cup fine dry bread crumbs
2 - tablespoons grated Romano cheese
2 - tablespoons milk
1/2 - teaspoon dried marjoram or oregano, crushed
1 - clove garlic, minced
1/4 - teaspoon salt
1/8 - teaspoon ground black pepper
12 - ounces ground beef
1 - tablespoon olive oil
1 - recipe Pizza Dough
1 - recipe Simple Pizza Sauce
2 - cups shredded provolone cheese (8 ounces)
1/2 - cup thin strips yellow sweet pepper
1/4- cup thin wedges red onion
Place a baking stone on the lowest oven rack;* preheat oven to 450 degrees F.
In a large bowl combine egg, bread crumbs, Romano cheese, milk, marjoram, garlic, salt, and black pepper. Add ground beef; mix well. Shape into 1-inch meatballs.
In a large skillet cook meatballs in hot oil over medium-high heat until no longer pink (160 degrees F), turning to brown evenly. Drain on paper towels. Cool slightly; cut in half.
On a lightly floured surface, roll each portion of Pizza Dough into a rough 10-inch circle.
Sprinkle a baking sheet or pizza peel with cornmeal. Place a dough circle on baking sheet or peel. (When the baking sheet or peel is moved back and forth, the dough should move freely.) Top pizza with half of the Simple Pizza Sauce and half of the provolone cheese; sprinkle with half of the meatballs, half of the sweet pepper, and half of the onion. Use the baking sheet or peel to transfer pizza to preheated baking stone.
Bake for 10 to 12 minutes or until crust is golden brown. Use the baking sheet or peel to transfer pizza to a cutting board. Repeat with the remaining dough and toppings. To serve, cut into wedges.
FROM THE TEST KITCHEN
If you don't have a baking stone, place each dough circle in a greased 12-inch pizza pan sprinkled with cornmeal. Add toppings and bake as directed.