Beef, rosemary, and garlic are a match made in flavor heaven. Served atop crispy flatbread whit caramelized onions, gooey mozzarella, and tender broccoli, we guarantee you won't have any leftovers!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preheat oven to 400 degrees. Take the pizza dough out of the fridge and allow to come to room temperature. Cut the broccoli into bite-sized florets. Have, peel and thinly slice the red onion. Mince or grate the garlic. Strip the rosemary leaves off the spring, then roughly chop.
Liberally grease a foil-lined baking sheet. Stretch out the dough on the baking sheet with your hands, working from the center towards the outer edges, until you have formed a rough 1/4-inch thick rectangle. Poke the dough whit a fork and season with salt. Bake for about 15 minutes, until dough is barely golden brown. HINT: Use a rolling pin or wine bottle on a lightly floured surface to help you roll out the dough!
While the dough bakes, heat 1 tablespoon olive oil in a large pan over medium heat. Add the red onion and cook, tossing, for 7-8 minutes, or until caramelized. Add the broccoli to the pan and cook, tossing, for another 6-7 minutes, until crisp-tender. Add a splash of water if the pan becomes too dry. Season with salt and pepper and set aside.
In the same pan, heat another 1/2 tablespoon oil over medium-high heat. Add the ground beef and season with salt and pepper. Cook, breaking up the pieces, for about 7 minutes, until no longer pink. Add the garlic and rosemary and cook for 30 seconds, until fragrant. Set aside whit the broccoli and onion.
Once the dough is barely golden brown, remove from the oven and sprinkle with mozzarella cheese. Top whit the broccoli, red onion, and beef. Return to the oven and cook for about 5 minutes, until cheese has melted.
Cut the flatbread into squares and serve straight out of the oven!