Italian Grand Slam Pizza

Author

Ami Mackey

Ingredients

• 1 PLANTSTRONG Stonebaked Pizza Crust
• Daily beet burger balls
• 1 bell pepper diced
• 8 brown mushrooms sliced
• 1/2 cup oil-free pasta sauce - to coat the “meatballs”
• 1/4 pickled hot peppers
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon garlic powder

Directions

1. Preheat the oven to Bake at 425 degrees.
2. Prepare the Daily Beet Burger recipe - setting aside some of the mix to make “meatballs” with the beet burger mix.
3. Add 2-4 cloves of minced garlic, 1-2 teaspoons basil, and 1-2 teaspoons of oregano to the mix and combine until well mixed.
4. Form balls with the beet burger mix and heat them according to the beet burger recipe.
5. Spread one sauce packet evenly over the pizza crust.
6. Layer sliced mushrooms, diced green peppers and pickled hot peppers over the sauce.
7. Slice the beet “meatballs” in half and toss in a bowl with oil-free pasta sauce then add them to the pizza.
8. Sprinkle with basil, oregano and garlic powder and bake for 20 minutes or until golden brown.