2 lbs. small potatoes
1 1/2 lbs. ground beef
2-3 tbsp. olive oil
2 cloves minced garlic
1/2 c. diced onion
1 - 8 oz. can tomato sauce
1/4 diced pepperoni
1 c. grated mozzarella cheese
2 tbsp. grated pecorino cheese
salt, pepper, onion and garlic powder to taste
pinch of oregano
2 tbsp. Chiffonade of basil
Preheat oven 400 F.
Boil potatoes for 20 minutes, or until fork tender. Drain and cool slightly.
Spray a baking dish with cook spray.
Place each potato in the dish and gently “smash” with a fork.
Drizzle with olive oil, seasoning and grated pecorino cheese.
Bake for ten minutes then broil for 2-3 minutes, until crispy.
Remove from oven and reduce temp to 350 F.
Prepare meat while potatoes are cooking.
Add one tbsp. of olive oil to a large frying pan.
Brown meat until no loner pink.
Add onions, seasoning and cook for 3-4 minutes, then add garlic and continue cooking for 1-2 minutes.
Pour tomato sauce over the meat, adjust seasoning if needed, and cook until heated through.
Spoon meat over the potatoes and sprinkle with cheeses, pepperoni and basil.
Transfer to oven and bake for 7-8 minutes until cheese is melted.
Serve with a green salad in the side.
Experiment with the toppings and add peppers, olives ~ whatever you like!
