Servings: 4
Prep Time: 15 Min.
Cook Time: 30 Min.

+ 1 lb. ground beef (95% lean)
+ 1/2 c. chopped green pepper
+ 1 can (14 1/2 oz.) diced tomatoes with onions, drained
+ 1/2 tsp. dried oregano leaves
+ 1 c. shredded Italian cheese blend
+ 1 Tbsp. corn meal
+ 1 pkg. (13.8 oz.) refrigerated pizza crust dough

1. Heat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add ground beef and bell pepper; cook 8-10 min., breaking into 3/4-in. crumbles and stirring occasionally. Pour off drippings. Stir in tomatoes and oregano; continue cooking 5-7 min. or until liquid has evaporated. Remove from heat; stir in cheese. Set aside.
2. Sprinkle cornmeal evenly over rimmed baking sheet. Unroll pizza dough lengthwise on baking sheet, straightening edges of dough if necessary. Spoon beef filling over long half of dough, leaving 1-in. border on 3 sides. Gently lift and pull top half of dough over filling to enclose; pinch dough edges to seal.
3. Bake in 400°F oven 15-20 min. or until crust is golden brown. Cool 5 min. Cut crosswise into 8 slices.

* Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

* Cook's Tip: For easy cleanup, line baking sheet with parchment paper. Sprinkle with cornmeal and proceed as directed above.

* Recipe Courtesy of The Beef Checkoff

Calories: 496;   Total Fat: 17g;   Saturated Fat: 7g;   Cholesterol: 96mg;   Total Carbs: 50g;   Fiber: 2g;   Protein: 39g;   Sodium: 758mg;