Try this Cheeseburger Pizza recipe
- 1 egg
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 onion diced
- 3 tbsp oil
- mustard
- 1/2 lb. ground beef
- 2 cups colby jack cheese shredded
- 1 tsp sesame seeds
- 1/4 cup mayo
- !for the pizza dough:
- 1 3/4 cup to 2 1/4 cup all purpose flour
- 1 pkg. (1/4 oz.) pizza crust yeast
- 1 1/2 tsp sugar
- 2/3 cup very warm water
- !for the pizza:
- 1 tbsp seasoned salt
- 4 tbsp ketchup divided
- 1 tsp hot sauce
- 1/2 cup sliced dill pickle chips drained
- Carbohydrate 10.4432091599101 g
- Cholesterol 96.0523514532309 mg
- Fat 72.8747571824013 g
- Fiber 0.480993311003412 g
- Protein 24.7949144629768 g
- Saturated Fat 20.8315669995744 g
- Serving Size 1 1 to 6 (243g)
- Sodium 2865.49872432389 mg
- Sugar 9.96221584890664 g
- Trans Fat 4.37087469857939 g
- Calories 789 calories
Step-by-step
- Preheat oven to 425 degrees F. Lightly grease a 12" pizza pan and set aside.
- Combine 1 cup four, undissolved yeast, sugar and salt in a large bowl. Add water and oil. Mix until well blended, about 1 minute. Gradually add in enough flour until a soft dough ball is formed. Dough will be slightly sticky.
- Turn the dough out onto a lightly floured surface, and knead the dough, adding additional flour if need, until the dough is smooth and elastic (about 4 minutes). Press the dough out to fit the prepared pizza pan.
- Beat the egg with 1 tbsp water and brush the edges of the dough with the egg wash mixture. Sprinkle the edges with the sesame seeds.
- Brown the hamburger in a skillet over medium heat with the seasoned salt, black pepper and diced onion. Cook until no longer pink and drain any excess fat.
- Meanwhile combine the mayo, 2 1/2 tbsp ketchup and the hot sauce in a small dish and whisk until smooth. Spread this mixture over the base of the pizza dough with the back of a spoon. Top with the cooked ground beef.
- Spread the shredded cheese over the top. Drizzle the remaining ketchup and mustard over the top of the pizza, followed by the dill pickle chips.
- Bake for 12 to 15 minutes, or until center is bubbly and crust is golden brown. Let cool slightly before slicing. Enjoy!
Using standard tomato marinara on a cheeseburger pizza destroys the illusion entirely. Burgers rely on mayonnaise, ketchup, and mustard emulsions rather than cooked nightshade sauces. Combining ground beef, cheese, and pickles onto a yeast crust bridges two entirely different takeout categories. Mixing the yeast directly with dry ingredients before adding liquid prevents clumping and guarantees an even rise. Kneading the dough for precisely four minutes develops enough gluten for stretch without yielding a tough crumb.
Dough Handling and Sauce Application
Greasing a twelve-inch pan lightly allows the stretched dough to fry slightly on the bottom during the bake, mimicking a griddled patty crust. Brushing an egg wash solely on the outer rim secures the sesame seeds before they enter a 425 degrees F oven. Spreading the mayo, ketchup, and hot sauce base directly onto the raw dough creates a barrier against moisture from the beef and cheese. Drain the ground beef thoroughly after browning in the skillet; excess rendered fat will pool on top of the melted colby jack during baking. Distribute the dill pickle chips across the surface just before baking so they soften slightly without releasing excess water into the cheese layer.
- Refrigerate leftover slices within two hours in an airtight container for up to three days.
- Reheat individual slices in a hot skillet over medium heat for three minutes to crisp the bottom crust without drying out the cheese.
- Freeze unbaked dough balls wrapped tightly in plastic wrap for up to one month, thawing them completely in the refrigerator before stretching.
