- 1 tablespoon olive oil
- 300g beef mince
- 2 garlic cloves, crushed
- 80ml (1/3 cup) red wine
- 2 teaspoons dried oregano
- 250ml (1 cup) Matriciana Pasta Sauce
- 1 x 440g pkt bought pizza base
- 100g (1 cup) coarsely grated mozzarella
- 4 slices prosciutto, coarsely torn
- 50g hot salami, thinly sliced, halved
- Mixed salad leaves, to serve
- Step 1Preheat oven to 250°C. Heat the oil in a large frying pan over high heat. Add the mince and garlic and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until the mince changes colour.
- Step 2Add the wine and simmer for 1 minute or until wine reduces slightly. Add the oregano and half the pasta sauce. Simmer for 5 minutes or until the liquid is absorbed. Taste and season with salt and pepper.
- Step 3Place the pizza base on a baking tray. Spread over the remaining pasta sauce. Sprinkle with two-thirds of mozzarella. Top with the mince mixture, prosciutto, salami and remaining mozzarella.
- Step 4Bake in oven for 12 minutes or until the base is crisp and the mozzarella is golden. Set aside for 2 minutes before cutting into wedges. Serve immediately with mixed salad leaves.
Tip: For a milder pizza, replace the Matriciana pasta sauce with Napolitana pasta sauce and the salami with shaved ham.
Storage tip: To store the beef mince, remove packaging and place on a plate. Cover and store in the fridge. If not using within two days, place in sealable freezer bags. Label, date and freeze for up to three months. Thaw overnight in the fridge.
- Author: Alison Adams
- Image credit: John Paul Urizar
- Publication: Australian Good Taste