Empanada Pizza with Beef, Peppers, and Onions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Add onion and bell peppers to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.

Stir in tomato paste, smoked paprika, cumin, oregano, beef broth, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from heat.

Place empanada dough discs on the prepared baking sheet.

Divide the ground beef mixture evenly among the empanada dough discs, spreading it out to cover the surface.

Optional: Sprinkle with shredded mozzarella cheese, chopped hard-boiled eggs, and sliced green olives.

Bake for 15-20 minutes, or until the empanada dough is golden brown and the filling is heated through. If using cheese, bake until the cheese is melted and bubbly.

Let cool slightly before serving.