i’ll gladly pay you tuesday for a cheeseburger pizza today

My husband has his own food pyramid with four levels:  pizza, burgers, dogs and beer.  I hit the ball outta’ the park with this recipe – I tackled 2 of the 4 food groups by combining cheese burgers and pizza.  I did serve it with beer while the dog whined for a slice – I think that meets all FOUR!.

Really, this is crazy good.  I was inspired by the cheeseburger pizza at Pat’s Pizza in Portland, ME.  Don’t let the absence of tomato sauce scare you the way it scared me, you won’t even notice it’s gone.  The most important trick I learned while working at a pizza place – don’t overdo the cheese.  I know, I know, who wouldn’t want MORE cheese?!  Trust me, if you use too much cheese, the texture of the pizza will be weird and the delicate flavors of pickles, mustard and ketchup will be overpowered.

Ingredients

Crust

from The Joy of Cooking:

2 tbs olive oil
1 tbs honey
1 tbs salt
1 package yeast
1 1/3 cups warm water
3 1/2 cups all purpose flour

Pizza

1 lb ground beef
1 diced sweet onion
3/4 cup ketchup
3/4 cup brown mustard
2/3 cup diced dill pickles (do it!)
1 1/2 cup shredded cheddar (this is a luxury, your pizza will be delicious if you use all mozzarella)
2 cups shredded mozzarella
salt & pepper to taste

Make the crust!

  1. Empty yeast packet into a large bowl and add warm water.  Let rest for 5 minutes to activate yeast.
  2. Add remaining ingredients, mixing thoroughly
  3. Knead dough for 10 minutes or until smooth.
  4. Place dough in a large oiled bowl (to keep from sticking) and cover bowl with plastic wrap.  Make sure you flip the dough over once to coat all sides in oil.  Let dough rise until doubled – about an hour.
  5. Punch down dough  – this means literally squashing the dough to get the air bubbles out ( you can use a fist if you’re a little pent up).
  6. Divide the dough in half and let “rest” for another 10 minutes.
  7. Using a cookie sheet (or a pizza stone if you have a really big one), coax half of the dough into a pizza-crust like form, about 1/2-1/4 inch thick.
  8. Using your fingertips, dimple the dough (this discourages big air bubbles) and then apply a thin layer of olive oil (this keeps it from getting soggy).  You’ll do this a second time with the other half of the dough.

Make the pizza!

  1. While dough is rising, heat 2 tbs of olive oil in a skillet over medium high heat and add onion, cooking until softened.
  2. Remove onion from skillet and brown the ground beef with 1/2 tsp each of salt and pepper.  When cooked through, drain off the fat and set aside.
  3. Mix the ketchup and tomato sauce in a dish and then slather onto the dough.
  4. Sprinkle half of the onions, browned meat and pickles (I don’t even like dill pickles, but they’re really a necessity on this pizza).
  5. Top with half of the shredded cheddar and mozzarella.
  6. Bake for 10-12 minutes or until cheese is golden brown and gooey.  Sprinkle with a touch of salt and pepper.
  7. While 1st pizza is baking, make the second.  Be bold! experiment! add a fried egg or bacon or chopped lettuce and tomato after it comes out of the oven!
  8. Invite me over for dinner – I love this pizza!

 

2 Comments

    1. Oops, that’s 1 1/3 cups warm water and 3 1/2 cups all purpose flour. Thanks for catching that, Bonnie! Let me know how your pizza turns out!

Thoughts?