Pregnancy Friendly Classic Beef Pizza
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Learn more →Ingredients
4 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tsp kosher salt
- 2 tbsp olive oil, plus more for the bowl
For the beef topping
- ¾ lb ground beef (80/20)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp red pepper flakes
- salt and pepper to taste
For the sauce
- 1 can (15 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oreganoIngredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp kosher salt
- ½ tsp granulated sugar
For the pizza
- 2 cups shredded mozzarella cheese
- ¼ cup grated parmesan cheese
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
In a small bowl, combine the warm water, yeast, and 1 tsp sugar. Let stand for 5–8 minutes, until foamy and fragrant.
- 2
In a large mixing bowl, whisk together 2 1/2 cups flour and 1 tsp kosher salt. Pour in the yeast mixture and 2 tbsp olive oil, then stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked.
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