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Recipe of the Day: Beef and Garden Vegetable Pizza

Luella Gregory of the Missouri Beef Council shares a recipe for Beef and Garden Vegetable Pizza.


  • 1 pound Ground Beef (95% lean)
  • 1/2 cup shredded carrots
  • 1/2 cup chopped red bell pepper
  • 1/2 cup frozen chopped broccoli, defrosted, drained well
  • 4 whole wheat pita breads (6-inch diameter)
  • 1/2 cup shredded part-skim mozzarella cheese
  • 3 tablespoons finely chopped fresh cilantro leaves (optional)

Pizza Sauce:

  • 1 cup water
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons packed brown sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced


  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Set aside.

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.

  1. Combine sauce ingredients in same skillet bring to boil. Reduce heat; simmer 3 to 4 minutes or until slightly thickened. Add carrots, bell pepper and broccoli; cook 3 to 4 minutes or until vegetables are tender. Stir in beef.
  2. Spread 1 cup beef mixture evenly over each pita; top with 2 tablespoons cheese. Place on baking sheet sprayed with nonstick cooking spray. Bake in 400°F oven 10 to 12 minutes or until heated through and cheese is melted. Sprinkle cilantro evenly over pizzas, if desired.
Jennifer McDaniel of McDaniel Nutrition Therapy and her son, Jack, share a quarantine snack recipe. ST. LOUIS - 1 1/2 c. vanilla wafer cookies, divided In a food processor, combine 1 cup vanilla wafers, pitted dates and rolled oats. Pulse until the mixture is a small to medium crumb.

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