CHEESEBURGER PIZZA
“There’s nothing traditionally ‘pizza’ about this cheeseburger pizza, but that doesn’t mean it isn’t ridiculously delicious!” says Ree Drummond of this recipe from her forthcoming cookbook, The Pioneer Woman Cooks: Super Easy! (Oct. 19). “It’s got big cheeseburger flavor, right down to the toppings and the sesame seed ‘bun’ crust all around the edge.”
Preheat oven to 425°F.
In a medium skillet over medium-high, heat a little olive oil. Add 1 lb ground beef; 1 small onion, finely diced; and a pinch of kosher salt and black pepper. Cook 5 minutes or until meat is browned, stirring to crumble. Pour off excess grease. Stir in ¼ cup ketchup, ¼ cup yellow mustard, ½ tsp seasoned salt (such as Lawry’s) and 2–3 dashes Worcestershire sauce. Cook 2 minutes. Remove from heat.
Stretch 1 (1-lb) loaf frozen bread dough, thawed, into a large oval on an ungreased sheet pan. Drizzle with a little olive oil; sprinkle with salt and pepper.
Combine 2 cups grated cheddar cheese and 1 cup grated mozzarella cheese; set aside 1–2 Tbsp for garnish. Sprinkle two-thirds of remaining cheese mixture over dough, leaving a 1-inch border. Top with meat mixture and remaining cheese mixture. Brush edges of dough with oil; sprinkle with 1 Tbsp sesame seeds. Bake 15–17 minutes or until cheese is melted and crust is golden.
If desired, drizzle with a little ketchup and mustard. Top with 2 cups finely shredded lettuce and 2 Roma tomatoes, diced. Sprinkle with 1 cup finely diced pickles; reserved cheese mixture; 3 slices cooked bacon, roughly chopped; and sliced green onions. Serves 8.
Mushrooms are Americans’ second favorite pizza topping, making this gourmet-style pie—inspired by a popular offering served at Gjelina, a restaurant in Venice, Calif.—a winner. The recipe uses uncooked shrooms, so be sure to slice them ¼ inch or thinner. (Skip presliced mushrooms, which may be too thick and leave you with a soggy pizza.)
One hour before baking, place a pizza stone on rack in top third of oven. Preheat oven to 500°F.
In a small bowl, combine 4 oz cremini (baby bella) mushrooms, thinly sliced, 2 Tbsp extra-virgin olive oil and 1/8 tsp kosher salt.
On a lightly floured work surface, use your hands or a rolling pin to shape 1 ball Take-Your-Time Pizza Dough (recipe follows) or 8 oz refrigerated dough (or frozen, thawed), at room temperature into a 10- to 12-inch circle. Transfer dough to a pizza peel or rimless baking sheet sprinkled with cornmeal. Top with mushrooms in an even layer. Crumble 2 oz truffle goat cheese or regular goat cheese over mushrooms. Top with 1½ oz fontina cheese, shaved. Slide onto pizza stone. Bake 8 minutes. Turn on broiler; broil pizza 1 minute or until cheese is bubbly and edges are puffed and browned. Sprinkle with 1 tsp fresh thyme leaves and, if desired, red pepper flakes. Makes 1 (10- to 12-inch) pizza.