Ingredients
Equipment
Method
- Preheat your oven to 475°F (245°C). If you have a pizza stone or steel, place it on a middle rack to heat up for at least 30 minutes. This high heat is crucial for a crispy, professional-quality crust. On a lightly floured surface, stretch or roll your room-temperature pizza dough into a 12-14 inch round. Transfer it to a piece of parchment paper dusted with cornmeal or flour. Brush the outer edge of the dough lightly with olive oil. This creates a beautiful, golden-brown crust.
- In a skillet over medium-high heat, cook the ground beef, breaking it up into small crumbles. Cook until no pink remains, about 6-8 minutes. Tip from me: Don't drain all the fat! Leaving about a tablespoon adds incredible burger flavor. Season the cooked beef with garlic powder, onion powder, salt, and pepper. Stir in the Worcestershire sauce and cook for another minute, then remove from heat and set aside.
- In a small bowl, make the special sauce by whisking together the ketchup, mustard, and mayonnaise. This is your pizza 'sauce.' Spread about ¾ cup of this sauce evenly over the prepared pizza dough, leaving a ½-inch border for the crust. Sprinkle half of the shredded cheddar and mozzarella cheeses over the sauce. Trust me, putting cheese directly on the sauce helps it act as a barrier, preventing a soggy crust.
- Now for the fun part: assembly. Evenly distribute the seasoned ground beef crumbles over the cheese. Scatter the diced onion and pickle slices on top. Finish by sprinkling the remaining cheeses over everything. The double layer of cheese ensures every bite is perfectly gooey. Carefully slide the pizza (on the parchment) onto your preheated stone or a regular baking sheet.
- Bake for 12-15 minutes, or until the crust is puffed and golden, and the cheese is bubbly and starting to brown in spots. Rotate the pizza halfway through for even cooking. Remove from the oven and let it rest on a cutting board for 3 minutes. This brief rest allows the cheese to set slightly, making slicing cleaner.
- While the pizza rests, prepare your fresh toppings. Toss the shredded lettuce with a pinch of salt. Dice the tomato. After slicing the pizza, top each piece generously with the fresh lettuce and tomato. Drizzle with the remaining special sauce. Serve immediately and enjoy the perfect fusion of pizza night and burger night!
Notes
Chef's Tips:
• Letting the baked pizza rest for 3 minutes before slicing prevents the toppings from sliding off.
• A common mistake is overloading the pizza with toppings, which can lead to a soggy center. Stick to the amounts listed.
• Serve with extra pickles and sauce on the side for dipping the crust.
Food Safety:
• Cook ground beef to an internal temperature of 160°F (71°C)
• Refrigerate leftovers within 2 hours of baking