Mazzio's - Pizza Topping: Beef Recipe

Heat pan

Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and let it heat until shimmering but not smoking (about 30–45 seconds).

Sauté aromatics

Add the finely diced onion to the hot oil and sauté until translucent, about 2–3 minutes. Stir in the minced garlic and cook until fragrant, about 20–30 seconds, taking care not to burn the garlic.

Brown the beef

Add the ground beef to the skillet, breaking it into small pieces with a spatula. Spread it in an even layer and let it sear undisturbed for 1 minute, then continue to cook, stirring occasionally, until no pink remains, about 4–6 minutes total.

Season and deglaze

Season the browned beef with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried oregano, 1/4 teaspoon dried basil, and optional 1/4 teaspoon red pepper flakes. If using tomato paste, stir it in now and cook 30–45 seconds to remove raw flavor. Add 2 tablespoons water or beef broth to deglaze the pan, scraping up brown bits from the bottom.

Simmer and finish

Reduce heat to medium-low and let the mixture simmer until most of the liquid has evaporated and the beef is slightly saucy but not watery, about 2–3 minutes. If you used tomato paste and find it slightly acidic, stir in 1/4 teaspoon granulated sugar. Taste and adjust seasoning.

Cool and use

Remove the skillet from heat and let the beef topping cool slightly (5–10 minutes) before distributing it on pizza dough. Use immediately on pizzas, or cool completely and refrigerate in an airtight container for up to 3 days (or freeze up to 3 months).

Portion for pizza

For a standard 12–14-inch pizza, use about 3/4 to 1 cup of the prepared beef topping, distributing it evenly over the sauce and cheese as desired.