Just made an awesome dinner. It's called Greek Meatza with Creamy Feta Kalamata Olives and Red Onions. I took it and put my own spin on it. It's basically a pizza with ground beef crust and it is sooo good. I made the "crust" same as the recipe, except I used fresh oregano.
When I first spread the meat in the pan, I thought it was too much. I initially was going to use only 1 1/2 pounds of ground beef thinking it was going to more than I wanted, but it shrinks by about two inches on each side - pretty cool to see the transformation. Spreading it thin does help it to cook fast - 12 minutes is how long I cooked mine.