Email Sign-Up

The Ultimate in Fun Food – Bacon Cheeseburger Pizza

Monday, June 14, 2010 Review by judywrites

Hey, what more could a person want? A cheeseburger – an all-American favorite and pizza – right up there at  the top of the list. So how about combining them. Have a glass of scotch if you want too!

Here you go and have fun~

We Love BaconScotch!

Preheat the oven to 450 degrees. If using a pizza stone, be sure it is in the oven while it is preheating.

Ingredients:

Your favorite homemade or store purchased pizza dough. You can use a crust like Boboli, but it does have extra flavoring. If you do, I would suggest the thinner crust.

EVOO (Extra Virgin Olive Oil)

8 oz. ground beef or ground turkey. (We have also used ground bison).

1 medium red onion, chopped

Coarse ground Kosher or Hawaiian salt and ground black pepper

8 – 12 oz. your favorite tomato based pizza sauce

1/2 cup drained, sliced hamburger dill pickles (optional if you really don’t want them, but do try)

1 cup shredded cheddar cheese (my recommendation is a sharper cheese and you can use a lighter version of cheese if you want)

1/2 cup shredded mozzarella cheese (it is a pizza!)

8 strips bacon or turkey bacon

Directions:

Heat about a Tablespoon of the EVOO in a skillet over medium heat. Add the ground meat, onion, salt and pepper. Cook until done and lightly browned. Remove from heat. Drain excess fat from the pan.

Spread the pizza sauce over the crust to your taste. Top with the browned meat/onion mix.

Spread the pickle slices over the meat mix and top with the shredded cheeses.

Slide the pizza onto a pizza stone, baking sheet or pizza pan dusted with cornmeal. Bake for 20 – 30 minutes dependent upon crust type and amount of toppings. Check after about 12 – 15 minutes. The cheese should be melted and the dough not necessarily crisp, but nicely browned.

While the pizza is baking, cook the bacon until done and lightly crisp. Drain well on a paper towel.

Transfer the baked pizza to a cutting board. Slice into eight pieces and top each with a slice of the cooked bacon.

Yummy! Hope you enjoy this one and seriously do put on the dill pickles!

This recipe is courtesy of a cooking class my husband and I took at the Kitchen Window, located in Uptown Minneapolis, MN, with John Michael Lerma, a local chef and Food Network Food Challenge competitor. You can also reference my blog – Local Food Connections – for more information about the class and the lessons learned.

We Love BaconScotch!