adapted from Clean Eating Magazine
8 oz lean ground beef (I use grass fed from Wallace Farms)
1 small onion, chopped
1/2 tsp Italian seasoning
sea salt and fresh ground black pepper, to taste
14 1/2 no salt added diced tomatoes, drained (can use fresh tomatoes as well)
3 T Dijon mustard or regular
1 C low fat ricotta cheese
1 C 2% mozzarella cheese
1 1/2 C baby arugula or baby spinach
1 whole wheat crust (I used whole wheat dough from Trader Joes)
follow directions on dough bag
mushroom slices (optional but as always I pile on the veggies where I can)
Preheat oven to 450F. Preheat a nonstick skillet on medium-high heat. Add beef, onion, Italian seasoning, salt and pepper and cook for about 5 minutes, breaking up beef with a spoon or spatula until no longer pink, Stir in tomatoes and Dijon mustard. Set aside. Place crust on a pizza pan and spread ricotta cheese over top. Top with beef mixture, spinach and top with mozzarella. Bake for 10 minutes or until cheese melts and dough is cooked. Remove from oven and let rest for 1 minute before slicing.
Until next time...
look good, feel good, do good