No Dough Hamburger Pizza

Name: No Dough Hamburger Pizza Recipe
Yield: 4
Ingredients: 1 Lb. Lean Ground Beef; 3/4 cup shredded Mozzarella Part Skim Cheese; 1/2 tsp. Garlic Powder; 1/2 tsp. Onion Powder; 1/4 tsp. Salt; 2 TBSP Grated Parmesan cheese; 1 Bell Pepper (green yellow or red) - core remove seeds and cut into slices; 1/4 Cup chopped onion; 4 Whole Pepperoncini from jar or desired amount sliced.; 2 Roma Tomatoes - sliced; 1 small can Sliced Mushrooms - drain & pat dry; 1/2 Cup canned Pizza Sauce; 1/4 Cup shredded Sharp Cheddar Cheese; PAM or other cooking spray

Number of Servings: 4

Ingredients

1 Lb. Lean Ground Beef3/4 cup shredded Mozzarella Part Skim Cheese1/2 tsp. Garlic Powder1/2 tsp. Onion Powder1/4 tsp. Salt2 TBSP Grated Parmesan cheese1 Bell Pepper (green, yellow or red) - core, remove seeds and cut into slices1/4 Cup chopped onion4 Whole Pepperoncini from jar or desired amount sliced.2 Roma Tomatoes - sliced1 small can Sliced Mushrooms - drain & pat dry1/2 Cup canned Pizza Sauce1/4 Cup shredded Sharp Cheddar CheesePAM or other cooking spray

Directions

Brown ground beef in nonstick skillet, crumbling the meat as it cooks. Drain well.
Add garlic powder, onion powder and salt to beef. Mix well and pat into a pie plate that has been sprayed with PAM.
Bake for 10 minutes at 425 degrees.
Remove meat crust from oven. Top with pizza sauce. Sprinkle with Parmesan. Scatter onions, tomatoes, bell pepper slices and mushrooms over sauce. Lay one whole pepperoncini in center of each 1/4th of the pizza (scatter slices over pizza if using).
Bake at 425 degrees until peppers and onions are tender. Top with Sharp Cheddar and the remaining 1/4 cup Mozzarella. Bake until cheese is melted.
Allow to sit for 5 minutes before cutting and serving.

Serving Size: 1/4 Pizza is one serving.

Number of Servings: 4

Recipe submitted by SparkPeople user PTARVER1.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 439.5
Total Fat: 31.0 g
Cholesterol: 107.4 mg
Sodium: 785.3 mg
Total Carbs: 9.1 g
Dietary Fiber: 1.7 g
Protein: 29.9 g

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