Cheeseburger pizza
A crisp sheet pan pizza with a ketchup and mustard sauce, seasoned beef, two cheeses and pickles, just like the burger.
- 40 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $2.65 a serving
- 670 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 pizza dough
- 8 oz 85/15 ground beef
- ½ yellow onion, diced
- ¼ cup ketchup
- 1 tbsp yellow mustard
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- ⅓ cup dill pickles, sliced
From your pantry
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Each serving has about 670 calories, 34 g protein, 61 g carbs and 31 g fat, and costs about $2.65 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No 85/15 ground beef? 90/10 ground beef works.
- No yellow onions? White onions or red onions work.
- No yellow mustard? Dijon mustard works.
- No shredded mozzarella? Provolone slices work.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and brush a large with the oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Unroll the dough onto the pan and press it into a rectangle almost to the edges. 7 minutes, until just set.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 7 min
Dolly’s tip: Baking the crust first keeps the middle from going soggy under the toppings.While it bakes, cook the beef and onion in a large over medium-high 7 to 8 minutes, breaking up the beef, until no pink is left.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 7 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Spoon off the fat and stir in the salt and pepper.
Stir the ketchup and mustard together and spread it over the crust.
Scatter the mozzarella, then the beef, then the cheddar over the top.
10 to 12 minutes, until the cheese bubbles and the crust is underneath.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 11 min
Scatter the pickles over the top, cut into squares and serve.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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