Recipe sponsored by Flatout Bread and SoCu.
This Chilean-style pizza brings back the best memories.
My husband and I got married when we had yet one more year to study at medical school. During that last year as medical interns, we would come home late at night, exhausted. Many nights we would order pizza for dinner…. and we always chose Chilean style: we both have always loved onion, which paired with juicy tomatoes and tasty browned meat results in delicious pizza.
This pizza can be made year-round, but it really shines during the summer, while tomatoes are in season. In Chile, we eat it with crystal pepper sauce. This kind of pepper only adds flavor, it’s barely hot. In the US you can use Sweet Banana Peppers.
My plan for this Father’s Day is to recreate this pizza and surprise my husband. Using Artisan Thin Pizza Crust by FlatOut it will be faster that ordering pizza. And much tastier.
I recommend this alternative for those super busy days, you can even brown the meat ahead of time during the weekend, and save it in the fridge.
Visit our collection of Chilean recipes here.
Chilean Style Pizza
- 1 pound ground beef
- 1/2 onion
- 1 large ripe tomato (or 2 medium sized)
- 2 cups grated pizza cheese (a mix of Havarti and Mozzarella)
- 1 Sweet Banana or Hungarian pepper
- 6 pre-baked pizza crust, I used FlatOut
- olive oil
- In a medium non-stick skillet, heat 1 tablespoon oil over medium-high heat. Add ground beef, sauté for 2-3 minutes, stir and simmer. Season with salt and pepper.
- Thinly slice the onion.
- Cut tomato in 4. Remove seeds and slice, season.
- Cut the pepper into small cubes and place in a bowl, cover with oil and season with salt.
- Prepare pizza crusts according to the instructions in the package. In this case, heat the oven at 375F or 190C. Bake the crusts directly on the grill for 3 minutes. Place the crusts on a baking pan and add the toppings.
- Add cheese, tomatoes, ground beef, onion and bake for 4-6 minutes until golden.
- Serve immediately with chopped pepper.