Pizza Sandwich with Beef
Think of a calzone made with a flatbread: a pizza sandwich with beef is a folded flatbread packed with oregano-scented mince, tomato and stretchy mozzarella, then baked until the outside turns crisp and golden. It is a fast way to feed four from a handful of ordinary ingredients, with a filling you can make while the oven heats. Ready-made flatbreads mean there is no dough to prove.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
- Per serving
- 550kcal
Common mistakes with pizza sandwich with beef
Most problems come down to moisture. A filling that is still wet when it goes into the bread will soak through it, so simmer the tomato mixture until a spoon leaves a clear trail across the bottom of the pan. Mince that is still pink is also a risk. Beef mince must be cooked until it is browned all over with no pink left, and the filling steaming hot all the way through. Grated low-moisture mozzarella melts into a creamy layer, whereas soft, wet mozzarella releases water as it heats.
Cooking pizza sandwich with beef
Tap a time to start a timer.
- Heat the oven Set the oven to 200°C (180°C fan), gas 6. Line a baking tray with baking paper.
- Cook the onion and mince Warm 1 tbsp of the oil in a large frying pan over a medium heat. Fry the onion for until soft. Add the garlic for 30 seconds, then the mince. Break it up with a wooden spoon and fry for until it is browned all over, with no pink left. Carefully spoon off excess fat into a heatproof container, not down the sink.
- Make the filling Stir in the passata, tomato purée, oregano, salt and pepper. Simmer for until thick and no longer watery. Take the pan off the heat and leave the filling to cool for , so it does not make the bread soggy.
- Fill the flatbreads Lay the flatbreads on a work surface. Spread a quarter of the filling over one half of each, leaving a 2cm border, and sprinkle with a quarter of the mozzarella. Fold the bare half over the filling and press the edges down firmly.
- Bake Lift the sandwiches onto the lined tray and brush the tops with the remaining oil. Bake for , until golden and crisp with the cheese melted. Rest for , then cut in half and serve with extra warmed tomato sauce for dipping.
Variations and what to serve
The filling takes well to extras: a handful of sliced peppers or mushrooms can be fried with the onion, and a pinch of chilli flakes suits anyone who likes a little heat. For a similar cheesy, folded supper, try quesadillas with beef, or go for a saucier sloppy joe sandwich when you want something messier.
A crisp green salad with a sharp dressing makes a good side, as does a bowl of warmed tomato sauce for dipping. Serve the sandwiches hot from the oven, because the cheese is at its best in the first few minutes.
Common problems and fixes for Pizza Sandwich with Beef
- The flatbreads go soggy underneath.
- A wet filling is the cause. Simmer the sauce until thick, let it cool for 5 minutes before spooning it in, and use passata rather than a runny sauce.
- The filling leaks out and the cheese burns on the tray.
- Leave a 2cm border and press the folded edge firmly together. Do not overfill, since a quarter of the mixture is plenty for each flatbread.
- The mince is greasy.
- Start with lean mince of 10% fat or less and spoon off the fat before adding the passata. Fat left in the pan makes the filling slide out of the bread.
Frequently asked questions about Pizza Sandwich with Beef
How long does it take to make pizza sandwich with beef?
About 40 minutes from start to finish: 10 minutes of preparation, 25 minutes of cooking (including 9–10 minutes in the oven) and 5 minutes for the filling to cool.
Can I use something other than flatbreads?
Yes. Large flour tortilla wraps work, although they brown faster, so check them after 7 minutes. Naan breads also work, but split them open like a pocket rather than folding them.
What can I use instead of mozzarella?
Mature Cheddar or a mix of Cheddar and mozzarella both melt well. Fresh balls of mozzarella are too wet, so use the firm grated kind.
Can I make the filling ahead or freeze it?
Yes. Chill the cooled filling within an hour and keep it in the fridge for up to 24 hours before filling and baking. It also freezes for up to 3 months, so thaw it in the fridge overnight and reheat it until steaming hot.
How did you like the recipe?
4.8 / 5 · 32 ratings
