Adapted from Rachael Ray 365:No Repeats- A Year of Deliciously Different Dinners (also found online)
1 pizza dough
Handful of cornmeal
Extra Virgin Olive Oil for drizzling
2 tbsp fresh chopped rosemary
1 lb ground sirloin
I medium yellow onion, chopped
4 cloves of garlic, chopped
6oz can of tomato paste
1/2 cup grated Parmigiano-Reggiano
Handful of flat leafed parsley, chopped
1 tsp dried oregano
3/4 cup shredded mozzarella
Heat oven to 425.
Spread a handful of cornmeal on a baking sheet. Roll dough out to the size of the baking sheet and transfer onto the baking sheet. Poke the dough several times with the tines of a fork and drizzle with olive oil and rosemary. Bake for 10 minutes.
Heat a large skillet and brown and crumble the meat. Add the onions and garlic, season with salt and pepper. Add the tomato paste and combine. Add the mozzarella, oregano and parsley.
Remove the crust from the oven, spread the meat mixture over it and sprinkle with the Parmagiano-Reggiano.
Place back in the oven for 10 minutes.