Make the pizza dough recipe at least 48 hours in advance. This will allow it to develop flavor and texture.

• Pizza Dough Recipe Link.... attached in notes.
  https://www.youtube.com/watch?v=nKqg-MFnXyo&t=9s
• Bring the pizza dough to room temperature 2 to 3 hours prior to using it to making the pizzas

Make the beef and vegetables. [This can be made early in the day. Keep refrigerated until ready to use]

For the Mushroom, Spinach Basil Topping:

• Heat 2 teaspoons extra virgin olive oil over medium high heat.
• Saute the mushrooms until any liquid released evaporates, about 3 to 4 minutes, stiring a few times. Season with salt and black pepper.
• Add the garlic. Saute 30 seconds.
• Add the spinach and basil. Mix continously until the spinach and basil wilts. About 2 minutes. Season with a pinch of salt. Turn off the stove and set aside until ready to use. [Can be refrigerated]

For the Meat Topping:

• Heat 2 teaspoons extra virgin olive oil in a non stick frying pan using medium heat.
• Saute the onions for 1 minute. Add the ground beef and season with salt and fresh ground black pepper. Use the back of spoon to break up the meat and mix to combine with the onions. Cook until meat is no longer pink and any liquid released evaporates, about 3 to 4 minutes. Turn off the stove and set aside to cool. (Or can refrigerate until ready to use).

Preheat oven 500 degrees Fahrenheit. If using a pizza stone, (preferred) add the pizza stone to the oven so it can be preheated as well.

Shape and top the pizzas

• Cut the pizza dough in two equal portions. Form a round ball. Cover and rest 15 minutes to allow the dough to relax and it will be easier to roll.
• Lightly flour work surface. Roll out the first piece of dough to form a 12 to 14 inch circle. It does not have to be perfect.
• Transfer the dough to a generously floured pizza peel. Use the peel if baking the pizza directly on a pizza stone.

  Alternatively, you can use a pizza pan or a sheet pan and add the dough directly onto the pan.
• Brush the dough lightly with olive oil. Sprinkle some of the parmesan cheese all over the dough.
• For the beef pizza, spread the sauce all over the pizza.
• Sprinkle some of the Monterey Jack cheese all over.

  Note: be careful not to overload the dough. If using a pizza peel, the dough will be challenging to slide onto the stone and the dough will also be difficult to crisp up properly.
• Sprinkle on the beef onion mixture.

  Note: I use the 1/2 pound meat to top two pizzas.
• Add the remaining Monterey Jack cheese.
• Add the mozzarella cheese and sprinkle with the remaining Parmesan cheese. Drizzle with olive oil is optional.
• Transfer the pizza onto the pizza stone and bake for 12 minutes or until the dough is lightly brown and the cheeses melt. Remove from the oven, slice and serve.

Prepare the Mushroom Spinach and Basil Pizza while the Meat Pizza is baking. [You can always prepare both doughs and add them to the oven at the same time, if your stone or pan is big enough to entertain them]

• Roll the dough out, 12 to 14 inches and transfer to the pizza peel [or if using a pan add it to the pan]
• Brush with olive oil.
• Sprinkle with some parmesan cheese.
• Sprinkle the mushroom, spinach and basil mixture all over.
• Sprinkle the crumbled feta all over. Then sprinkle the remaining parmesan cheese. Drizzle with olive oil is optional.
• Bake the pizza for 10 to 12 minutes until the crust is lightly brown.
• Slice and serve hot.