Instructions

• Preheat oven to 425°F. Drizzle a round pizza pan or baking sheet with about 1 tablespoon of the extra virgin olive oil and spread it to coat the surface.
• Stretch or press the pizza dough into the oiled pan to form an even crust. Poke the dough in several places with the tines of a fork to prevent large bubbles.
• Drizzle the remaining 1 tablespoon extra virgin olive oil over the top of the dough and spread it with your fingers or a brush. Evenly sprinkle the 2 tablespoons finely chopped fresh rosemary over the dough and season lightly with kosher salt. Put the crust in the oven and bake for 10 minutes.
• While the crust bakes, heat a large nonstick skillet over medium-high heat. Add the 1½ pounds 90% lean ground beef to the hot skillet (no additional oil). Brown and crumble the meat, cooking until it is no longer pink, about 4–6 minutes.
• Add the finely chopped medium onion and the minced garlic to the skillet with the beef. Season with kosher salt and freshly ground black pepper to taste. Cook until the onion is softened, about 3–4 minutes.
• Stir the entire 3-ounce can of tomato paste into the beef mixture, using the back of a spoon to work it in and break up any clumps. Remove the skillet from the heat and stir in the 1/2 cup grated Parmigiano Reggiano, 1/2 cup chopped fresh Italian parsley, and 1/2 teaspoon dried oregano until evenly combined.
• Remove the partially baked crust from the oven. Spread the meat mixture evenly over the crust.
• Top the meat mixture with the 12 ounces shredded mozzarella cheese, arranging it evenly from the center toward the edges.
• Return the pizza to the oven and bake until the cheese is melted and golden and the crust is browned, about 10–12 minutes.
• Let the pizza rest for a few minutes, then cut into slices and serve.