Ground Beef Series (Part 4): “Happy Mistake” Vege and Beef Pizza

In this recipe, you’ll learn how to make pizza that has a crispy (not soggy) crust. I learned this by a “happy mistake”. I could have called this recipe “Whatever Veges You Have in the Frig Pizza” because that is basically what I did! The best part of this recipe is the simplicity of it.

For those who follow my blog and Facebook page, I’ve been writing about cooking five pounds of meat at a time, in the Instant Pot, and freezing it for individual meals. Here’s an example of what you can do for a quick and easy meal.


1 pre-made organic pizza crust

1 can pizza sauce

Veges of your choice but I used: spinach leaves, grape tomatoes, sweet peppers

Onion salt



Crushed red pepper (optional)

Organic mozzarella cheese


-Preheat oven according to manufacture directions and recommended temperature of pre-made pizza crust.

-Remove the precooked beef from the freezer and heat it.

-Spread beef on top of pizza crust.

-Chop vegetables and drain any excess water. Spread vegetables on top of beef.

-Sprinkle spices on top of vegetables.

-Top with cheese. Note: I used shredded Velveeta on half of the pizza because hubby is allergic to all cheeses, except for American.

-Bake according to manufacture directions and recommended temperature and time of pre-made pizza crust.

I used my home canned pizza sauce but you can use your favorite store bought brand.

Did you notice that I didn’t say to put the sauce on the pizza? That’s my “happy mistake” and secret! Once, I made pizza and forgot to put the pizza sauce on it. So we just heated the sauce and dipped it in the pizza sauce as we were eating it. It was crunchy and we loved it! We have eaten it this way ever since.


Ground Beef Series (Part 4): “Happy Mistake” Vege and Beef Pizza ©Camelia Elliott “All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”