Who knew that pickles on a pizza would rise to be my seventh greatest love in life.
You don’t want me to go into the first six. I’m sure you have an actual life to lead.
Cheeseburger PIZZAS, y’alls. These pups have been on my to-make list since Watergate. However – I went back and forth and back and forth on exactly HOW to make them. I wanted to morph the two magical creatures, not just plop a cheeseburger on top of a pizza.
This is what I did. And this is what you’ll do.
Wait, should we hold hands? No? Oh.
First of all, the dough. I hardly ever make my own pizza dough from scratch (<–slacker mcgee), but after a quick, “help me in my pizza dough lackluster life!” text to my Colorado bestie, she came to the rescue with her go-to dough recipe. I’ve since made it twice since that text, and yerp – it’s a keeper.
The first time I used all-purpose flour, unlike her recipe calls for, and it was just fine! The SECOND time I made it – for this recipe, I used bread flour, and it was great. I don’t exactly know the difference between the two, other than bread flour is more designed for yeast baking. Which pizza has in it. So yay! We got learnded.
Something else: I used regular jarred pizza sauce for these pizzas. NOT ketchup and mustard, like other recipes call for. I think that sounds like a mouth’s worst nightmare. This way, the pizza sauce carries the pizza vibes more throughout the pizza!
Here’s where it gets ultra burgery and delicious. Three things:
- The beef. It NEEDED to taste like a burger, and not just ground beef. So I used a trick I saw Amanda use once, and that’s to sear the mound of raw burger before breaking it up with a spoon. Know what I mean, Vern? You place the loaf (sorry) of meat in the pan, let it sit for 2 straight minutes. Flip the slab (sorry again) and let it sear another minute. Theeeeen break it up with the wooden spoon. That seary-ness is burger flavor, man! PLUS, the addition of garlic powder and Worcestershire. Brings it all togetha. Like birds of a fea- never mind.
- The CHEESE. I grated a block of cheddar cheese, not mozzarella! Go with cheddar. This is a decision that shan’t be bungled with.
- Pickles. You’re like, “Sista, NO.” But truuuuuust me. Quarter up some hamburger pickle slices and scatter them on the pizza. You don’t even have to watch yourself do it, just GO IN THERE AND DO IT. Your tongue will be pleasantly surprised. Giddy even. Rejoice-y. I’m putting pickles on everything from now on. I have spoken.
And there you have it! I made them mini so that we could each have one, but I ended up eating 3/4ths of the grems’ servings like a troll. O…oops.
The dough is perfect for these. Not too thick, yet fluffy enough to hold up all that burgery happiness. You could even roll the dough out thinner if you want! I just sort of pressed it out with my fingers to get an 8ish-inch rustic circle. Felt right for my life.
You have to tryyyyy theseaaaaa! The flavors are totally nostalgic, yet foreign at the same time. I have no idea how that works. But it does.
Best decision of your week. ^^^
G A H.