4 teaspoons penzey's southwest seasoning dried italian divided
1 tablespoon olive oil
2 medium onions chopped
2 tablespoons parmesan cheese grated
13.8 ounce pizza crust refrigerated canned
8 ounces mozzarella cheese shredded divided
26 ounce tomato-and-basil pasta sauce
Equipment
frying pan
oven
baking pan
Directions
Cook first 3 ingredients and 3 teaspoons Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink.
Drain well, and return to skillet.
Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
Sprinkle evenly with 1 1/2 cups mozzarella cheese.
Unroll pizza crust, and place on top of cheese. (Tuck edges into baking dish, if necessary.)
Brush with olive oil, and sprinkle evenly with remaining 1/2 cup mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.
Bake at 425 for 15 to 20 minutes or until golden brown.
*An 3-ounce refrigerated pizza crust may be substituted.
