Red Meat Allergy Friendly Garlic Parmesan Beef Pizza with Crispy Garlic
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Learn more →Ingredients
4 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- ¾ cup warm water (105–110°f / 40–43°c)
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp kosher salt
- 1 tbsp olive oil, plus more for the bowl
For the crispy garlic
- 6 cloves garlic, thinly sliced
- 3 tbsp olive oil
For the beef topping
- ¾ lb ground beef (80/20)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- salt and pepper to taste
For the garlic Parmesan sauce
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp all-purpose flour
- ¾ cup whole milk
- ½ cup finely grated parmesan cheese
- ¼ tsp black pepper
For assembly
- 1 ½ cups shredded low-moisture mozzarella cheese
- ¼ cup finely grated parmesan cheese
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the yeast, sugar, and warm water. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add 2 cups flour, kosher salt, and 1 tbsp olive oil to the yeast mixture. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5–6 minutes, until the dough is smooth and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.
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