Homemade Cheeseburger Pizza (including Quick Pizza Dough)

Before the title scares you off I want to let you know that this is a very easy recipe! I was pleasantly surprised by just how easily this pizza came together. And how good it is! I may never order out again. Between this recipe and the calzones recipe from last year (try the quick pizza dough recipe below for these) I have your pizza needs covered.

If you've never used the dough hook that came with your mixer this is the perfect time to try it! And don't worry if you don't have a dough hook. I actually kneaded it by hand.

The recipe comes from Cuisine at Home magazine. It begins with a Quick Pizza Dough. It takes about 1 ½ hours. This recipe will make 4 - 7" pizzas (or two 12").

You Need:

1 c warm water (100-110º F)
1 pkg active dry yeast (2 ¼ t.)
1 t honey
2 ½ c all purpose flour
½ c bread flour
1 T kosher salt
2 T olive oil

Directions:

Combine water, yeast & honey in a small bowl and let stand until foamy, 5 minutes. Bring a large pot of water to a boil.

Whisk both flours and salt together in the bowl of a stand mixer (or a large bowl); add yeast mixture and oil. Mix on low speed using a dough hook until well blended, smooth & dough springs back when pressed, about 7-10 minutes. (Or mix thoroughly with your hands; dough won't spring back or look smooth but it will still work.) Transfer to an oiled bowl, place in cool oven with the pot of boiling water on the rack next to it. Allow dough to rise about an hour.

Divide dough into quarters, shape into balls and wrap in plastic. Use right away or chill up to 1 hour. (You may freeze it now. Thaw overnight in refrigerator before using.) For baking instructions see following recipe.

On to the Cheeseburger Pizza.

You Need:

Quick Pizza Dough (recipe above)
¾ lb ground beef (or ground turkey)
Salt & pepper to taste
½ c ketchup
¼ c prepared yellow mustard
2 c shredded lettuce
½ c red onion, thinly sliced (I omitted this)
½ c grape tomatoes, halved (I just sliced some regular tomato)
½ c dill pickle chips, chopped
½ c mayonnaise
¼ c dill picle juice
1 c Velveeta, shredded, divided (I used shredded pizza/Italian blend cheese)

Directions:

Preheat oven to 500ºF with a baking stone on the lowest rack. (No baking stone? No worries! I used regular baking sheets in the center rack and set the oven at 425ºF.)

Keep dough covered until ready to use.

Brown ground beef in a skillet (coat skillet with cooking spray is using very lean beef or turkey) over medium-high heat. Saute until cooked through, season with salt & pepper; drain on a paper towel lined plate.

Whisk ketchup and mustard in a small bowl; set aside.

Combine lettuce, onion, tomatoes & pickles in a bowl; whisk mayonnaise and pickle juice together in a separate bowl.

Roll one dough ball on a lightly floured surface into a 7" circle; place on pizza peel or back of a baking sheet coated with cornmeal. Spread 3T ketchup mixture onto dough, leaving a ½" border.

Brush edge of crust with oil and sprinkle with 1 t. sesame seeds. Top sauce with 1/3 c beef and ¼ c cheese. Slide pizza from the peel onto the stone and bake until cheese melts 8-10 minutes (if using a baking sheet bake for 10-12 minutes); remove from ovens. Top pizza with ¼ salad mixture and drizzle with mayonnaise sauce.

Assemble & bake remaining pizzas the same way.

Note: Don't think you have to use all the dressing on top of the pizzas! Keep some for dipping the crust! Yummy!