Meat and Collards Pizza ​

Servings: 12

Ingredients

	2 pounds frozen pizzas dough, thawed and at room temperature
	cornmeal, for sprinkling
	2 small red onions, half thinly sliced and half chopped
	kosher salt and freshly ground black pepper
	1 cup grated parmesan, plus more for sprinkling
	2/3 cup extra-virgin olive oil
	1 1/2 teaspoons crushed red pepper flakes
	6 garlic cloves, minced
	1 tablespoon sweet paprika
	6 tablespoons tomato paste
	3/4 pound 80 percent lean ground beef
	3/4 pound frozen collard greens, thawed and drained
	grated zest of 1 lemon (about 1 tablespoon)
	1 1/2 tablespoons fresh lemon juice

Directions

Step 1 Put an inverted baking sheet or pizza stone on the top rack of the oven. Preheat the oven to 400 degrees F. Lay a sheet of parchment on another inverted baking sheet and sprinkle with cornmeal.

Step 2 Form the pizza dough into a large rectangle, about the size of the baking sheet, and put on top of the parchment. Cover the dough with the sliced onion and season with 1 teaspoon salt, a few grinds of pepper and 1/4 teaspoon red pepper flakes. Sprinkle with Parmesan and drizzle with 3 tablespoons of the oil. Slide the parchment onto the hot baking sheet. Bake until the dough is fully cooked and the top is golden brown, about 25 minutes.

Step 3 Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the chopped onion, the garlic, paprika and the remaining 1/2 teaspoon red pepper flakes and cook, stirring, until soft and they begin to caramelize, about 4 minutes. Stir in the tomato paste and ground beef, sprinkle with salt and cook, stirring, until the beef is browned and cooked through, about 4 minutes. Add the collard greens, lemon zest, lemon juice, and 1/4 cup water and cook until heated through. Season as needed.

Step 4 Spread the beef and collards evenly over the flatbread. Sprinkle with additional cheese, drizzle with the remaining tablespoon oil, and cut into squares or strips.