Bacon Cheeseburger Skillet Pizza.
Yes I’m serious.
This… is pizza. No kidding. Really?
Just trust me here.
At first, the thought of cheeseburger pizza was not especially appetizing to me. I don’t know. Ground beef on my pizza? I just couldn’t get behind it. But the more I thought about it, the idea reminded me of these crockpot cheeseburgers which we freaking loooooove. And, it’s another one of those pizzas that tastes best with all of the fresh stuff on top. Like your typical burger toppings. Strangely enough, it just MAKES the pizza. Which yeah, is strange for me.
You can even add a few chopped onions or pickles on here too. However, I live with a pickle hater. How is that possible? I don’t even understand such ludicrosity but at the same time, it’s perfect because it means that I get all of the pickles in all of the world. And if you’re a mustard hater (again… HOW!?) don’t be too freaked out over the mustard. I served this to two non-mustard people and they both loved it. If you reeeeeally don’t like the yellow stuff you may want to decrease the amount, but the flavor just takes it over the top.
Oh AND! You can even make this Monday-worthy (read: slightly healthier after eating all the things over the weekend) by making a whole wheat crust. I always use lean ground beef and you don’t really need TONS of cheese. (Yes you do.) Plus there are all these vegetables on top of it. I mean, look at all of them. Tons.
Can you even think of a better way to mesh my current pizza and burger infatuations? No. Can’t be done.
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 pound lean ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 2/3 cup ketchup
- 2/3 cup mustard
- 8 ounces freshly grated sharp cheddar cheese
- 4 slices bacon, slightly cooked
- 1 cup cherry tomatoes, quartered
- 2 cups butter lettuce, chopped
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Sometimes I work in a few more sprinkles of flour if the dough is sticky. This amount of dough yielded 2 pizza crusts for my 12-inch cast iron skillet. If you’re using an 8-inch, you may get 3 doughs, but you also may just want to stick with 2 thicker doughs. Divide the dough evenly in half (or thirds). Place one dough on a well-floured pizza peel and roll into a round about the size of your skillet.
- Heat a nonstick skillet over medium heat. Season the beef with the salt, pepper and onion powder, then add to the skillet and cook until browned, using a wooden spoon to bread the beef into small crumbles, about 5 to 6 minutes. Drain any liquid from the skillet. Combine the ketchup and mustard in a small bowl and mix until combined. Note that this sauce makes enough for two pizzas, so use half on each. Remember, the dough MUST be on a well-floured pizza peel (or surface) so you can simply slide the entire thing into the skillet. Spread half of the sauce onto the dough and cover it with a sprinkling of cheddar. Add half of the beef on top, then add another handful of cheese and the bacon. The bacon should only be slightly cooked so it doesn’t burn in the oven.
- Place an oven rack directly under your broiler and preheat your broiler to the highest setting. Additionally, place your cast iron skillet on the stovetop burner, turning the heat on high. You want to heat the skillet for 10 minutes. If it begins to smoke a lot, you can reduce the heat a bit. But you want it HOT.
- Place a potholder or thick towel on the handle of the skillet (it will be sooo hot). Carefully slide the pizza into the skillet, dough side down. Don’t worry if a few toppings or pieces of cheese slice onto the surface – it will be totally fine. After about 30 seconds, turn off the burner, grab the skillet and pop it in the oven, right under the broiler. Broil for 1 minute, then using the potholder, grab the handle and rotate 180 degrees, broiling for only 1 more minute. Remove immediately and place on the stovetop. Let cool slightly for about 5 minutes, then use a large spatula to remove the pizza. Cover with the tomatoes (I like to sprinkle some salt and pepper on mine) and chopped lettuce, then slice.
GAH! I love this.