Ingredients
3 cups bread flour2 tablespoons sugar1 package (1/4 ounce) quick-rise yeast1-1/2 teaspoons salt3/4 cup warm water (120° to 130°)2 tablespoons olive oil1 pound lean ground beef (90% lean)3 garlic cloves, minced1/8 teaspoon pepper1 cup grated Parmesan cheese1 jar (10 ounces) sun-dried tomato pesto1 large red onion, chopped1/4 cup bacon bits1 cup shredded part-skim mozzarella cheese1 cup sharp shredded cheddar cheese
Preparation
In a large bowl, combine 2 cups flour, sugar, yeast and salt. Add water and oil; mix until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
Meanwhile, in a large skillet over medium heat, cook the beef, garlic and pepper until meat is no longer pink; drain.
On a floured surface, roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan. Build up edges slightly. Prick dough thoroughly with a fork. Bake at 450° for 5-8 minutes or until lightly browned.
Sprinkle crust with Parmesan cheese. Top with pesto, meat mixture, onion, bacon bits, and mozzarella and cheddar cheeses. Bake for 15-20 minutes or until cheese is melted.
