Pizza #26: Nebraska

If Nebraska is good for one thing, it’s getting straight to the point with their pizza toppings. They know how to keep things simple, legit, and delicious! They might be good for other things too, but who am I to say? And Nebraskan’s out there wanna speak up for yourselves?? πŸ˜‰

Not only do they keep things simple {toppings-wise}, they go beyond the traditional pizza {shape-wise}. Their rectangular ‘Classic Hamburger’ pizza is topped simply with pizza sauce, Nebraska ground beef seasoned with fresh onion and herbs, and cheese. Lots of cheese. {At least ours had lots of cheese. We didn’t dare make the same mistake as our last pizza!}20130802-204137.jpgInstead of doing the typical one-topping-at-a-time procedure, we decided to mix everything together and really get some flavor going. So we started by sauteeing some onion and garlic, then browning the meat with it. Since we obviously don’t have Nebraska ground beef, we used grass-fed beef straight from the Stoltzfus Farm in Kansas. {I may be a little biased, but it just doesn’t get much better than that!} Once the meat was mostly browned we added it to the tomato sauce and started dumping in herbs and spices until we had just the flavor we wanted–a little spice, a little salt, a bit of sweetness, and still slightly acidic.

Once it had all simmered down a bit, we loaded up our crust, and topped it with a generous amount of cheese. After 15 minutes of baking in the oven, we had a bubbly, golden brown pie with flavor just begging to be devoured.20130802-204227.jpgOf course we didn’t object, and it was only a couple moments before we were digging in and stuffing our faces with this simple, straight-to-the-point, rectangular pizza.

All I can say is ‘Thank you Nebraska. Thank! You!

Recipe:

Classic Hamburger

Crust:

Homemade Pizza Crust

Sauce:

Tommy’s Sauce

Toppings:

1/2 yellow onion

3 cloves garlic

ground beef

pizza blend shredded cheese {or mozzarella+romano}

Sautee’ onion and garlic and add in ground beef until mostly browned. Pour in Tommy’s sauce and simmer for about 5-10 minutes. Top crust with tomato sauce/meat combo, then top generously with cheese. Bake at 450 degrees F for 15-20 minutes until the crust is golden brown and cheese is fully melted.

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