Pronto Pizza Recipe


Difficulty LevelEasyCuisine


 Lean ground american lamb6 Ounce (Use Fresh)
 Onion salt1⁄2 Teaspoon
 Fennel seed1⁄2 Teaspoon
 Oregano leaves1⁄4 Teaspoon, crushed
 Dried basil leaves1⁄4 Teaspoon, crushed
 Crushed red pepper flakes1⁄8 Teaspoon
 Olive oil2 Teaspoon
 Chopped green bell pepper1⁄2 Cup (8 tbs)
 Chopped italian tomatoes1⁄2 Cup (8 tbs)
 12 inch prebaked pizza shell1
 Pizza sauce1⁄2 Cup (8 tbs)
 Grated parmesan cheese1 Tablespoon
 Thinly sliced basil leaves1⁄4 Cup (4 tbs) (Use Fresh)
 Grated mozzarella cheese2 Ounce (1/2 Cup)


Preheat oven to 450°F.
Combine lamb, onion salt, fennel, oregano, basil and red pepper flakes in small bowl; mix until well blended.
Heat oil in 10-inch skillet over medium-high heat until hot; add lamb mixture.
Cook and stir, breaking up with spoon until lightly browned.
Drain on paper towel; set aside.
Cook and stir bell pepper in same skillet 3 to 4 minutes, stirring occasionally.
Add tomatoes; cook and stir 1 minute more.
Place pizza shell on baking sheet or pizza pan; spread pizza sauce on shell.
Top with vegetable mixture.
Sprinkle with Parmesan cheese, fresh basil, if desired, reserved lamb and mozzarella cheese.
Bake 8 to 10 minutes.
Cool for 5 minutes.