This easy Cheeseburger Pizza brings all the diner vibes to your cast-iron skillet! Juicy ground beef, crispy bacon, caramelized onions, and melty cheddar meet zesty mustard, mayo, and pickles for a bold, beefy twist on pizza night. It’s everything you love about a cheeseburger—on a slice.
———
Cheeseburger Pizza
All your cheeseburger faves—on a pizza! Beef, bacon, pickles, and melty cheese in every bite. It’s bold, beefy, and totally crave-worthy.
PREP TIME: 25 minutes
COOK TIME: 10 minutes
TOTAL TIME: 35 minutes
SERVINGS: 2-4
Ingredients
- Prepared Pizza Dough, uncooked
- 1 lb. Ground Beef (93% Lean), browned and drained
- 1 Medium Yellow Onion, caramelized and cooled
- 1/2 cup Rao’s Marinara Sauce
- 1/2 Cup cooked bacon
- Mayonnaise
- Yellow Mustard
- 1 Cup Cheddar Cheese
- 1 Cup Monterey Jack Cheese
- 1/4 Cup sliced Dill Pickles
Cooking Instructions
- Preheat oven to 450°F
- Roll out dough to fit in a 12" cast-iron skillet or large flat cast-iron pan. Spread mayonnaise over the dough. Add a little mustard. Spread 3/4 cup of the cheddar cheese. Add crumbled ground beef, bacon, 1 cup Monterrey jack cheese, and top with your caramelized onions.
- Bake for 8-10 minutes, then add the remaining cheddar and cook for 2 minutes more. After cooking, add mustard and pickles to taste.
———
Watch “Positively Paula” Tuesdays on RFD-TV!
Related Stories
This Gingery Chicken and Mushroom Soup is a comforting and nourishing option for cold weather, utilizing a medley of fresh, seasonal ingredients readily available in the winter.
The FAO Food Price Index for October 2023 is out. Where do global food prices stand, and which categories saw the largest gains?
Experts: Dairy industry outlook could be improving based on strong butter demand, herd number trends
Falling feed costs and strong demand for butter could be good news for dairy farmers looking to get their finances back on track.
Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of Where the Food Comes From, explains how and why that happens.
