Beef & Broccoli Pizza

2
Dboz Lyfe

By
@Dboz

**I made 6 pizzas to freeze some so adjust quantities to suit how many you want to make.

Another recipe I came up with for the Heinz Pasta Sauce Project for Soup NZ. I love this as an all in one meal that is so delicious even the kids gobbled it down without complaining about the broccoli on their pizza! You can never go wrong with beef and broccoli!

Rating:

★★★★★ 1 vote

Serves:
4 per pizza
Prep:
25 Min
Cook:
20 Min

Ingredients

  • 6
    pizza bases
  • 200 g
    spinach
  • 1 jar(s)
    heinz tomato & red wine pasta sauce
  • 1 jar(s)
    heinz alfredo sauce
  • 1
    broccoli, chopped small
  • 1
    chopped onion
  • 2 Tbsp
    olive oil
  • 2
    garlic cloves crushed
  • 1/2 tsp
    powdered beef stock, optional
  • 1 tsp
    salt
  • 1 tsp
    dried parsley
  • 1 kg
    lean beef mince, adjust quantity to your preference
  • 1/2 c
    grated cheese
  • ·
    salt & pepper

How to Make Beef & Broccoli Pizza

Step-by-Step

  1. Preheat oven to 200C
    1. Heat oil in a medium heat pan and add chopped onion, cook until soft then add garlic, stock powder and dried herbs
    2. Add mince to pan and brown. Drain off excess fat and stir in chopped broccoli and cook until broccoli is how you like it
    3. Turn heat to low and add 1 jar of Heinz Alfredo sauce and simmer for 10 minutes
    4. Meanwhile lay out 6 pizza bases and spoon 2-3 TBS of Heinz Red Wine onto each base (use the whole jar, be generous!
    5. Add a handful of spinach to each base and spread around evenly
    6. Take a spoonful of mince mixture and add to each base, on top of spinach. Spread around evenly as close to the edge as you want
    7. Sprinkle grated cheese (you only need a little) over the mince mixture and place a few slices of broccoli on top
    8. Freeze any pizzas you want to save for later, place a food cover over each one and wrap in clingfilm
    9. Season with salt and pepper if desired
    10. Bake in 200C oven for about 15-20 minutes until base is cooked and topping is golden

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