julia child, mastering the art of french cooking, julie powell, french cuisine

Pizza Flambe

This dough-free recipe is perfect for you crispy crust lovers!


  • 2 lbs. ground meat
  • 15 oz. can tomato sauce
  • 2 Tbs. Italian seasoning
  • 1/2 tsp. garlic salt
  • 1 tsp. onion powder
  • 3 C shredded cheese
    (mozzarella, cheddar, jack)
  • pepperoni slices
  • 1/2 C onion (chopped)
  • 1/2 C green pepper (chopped)
Thinly pat ground meat of your choice into an AERATED pizza pan (this step is a must).
Bake at 450 degrees for about 10 minutes. Meanwhile, mix sauce and seasonings in bowl.
At this point, you should notice that the inside of your oven is engulfed in flames. It’s about this time your logic skills kick in and you realize the aerated pizza pan has allowed the fat from the cooking meat to leak onto the heating elements in the oven, causing a large grease fire.
If you (or your quick-acting husband) move swiftly enough, you’ll be able to remove the pan from the oven (I recommend flame retardant oven mitts) before the meat burns to a crisp. With the source of the fire removed from the equation, the flames should dissipate on their own.
While things cool down, you now have time to add 1/4 C of sauce to the meat crust; top with 1 C of cheese and a layer of pepperoni. Top with one more cup of cheese, add onion and pepper, and top with final cup of cheese. Transfer to cookie sheet (or non-aerated pizza pan) and bake at 450 degrees for 10-15 minutes.

Makes 8 large slices.
Or one giant burnt crisp, depending on how you react to panic.

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