Last night I was supposed to make a Cheeseburger Calzone. However, I did not have enough yeast to make both a top and a bottom for the calzone, so I decided to create my own cheeseburger pizza, inspired by Lynn’s Cheeseburger Calzone recipe.
The bacon cheeseburger pizza was a huge hit in our house! We will definitely be making it again. Best of all, it can serve 4 for $4.79 assuming the four aren’t big eaters. (My son and I each had ¼ of the pizza and were more than satisfied, but my husband ate ½ of the pizza!) Here is a picture of our serving size:
Homemade Bacon Cheeseburger Pizza
1 pizza dough (I follow Sara Moulton’s Food Processor pizza dough recipe found here.)–$1.20
2/3 c. ground beef—2.00
¼ c. ketchup–.10
1 tbsp. mustard–.05
1 garlic clove–.05
1-2 green onions–.05
1/3 c. shredded cheddar cheese–.16 (I found 8 oz. on sale for $1.00.)
4 slices bacon–.50
¼ c. shredded mozzarella cheese–.13
–While the dough is rising, brown 2/3 lb. of beef in a skillet. When it is done, drain and rinse the beef. (We do this to lower the fat content.) Let the beef cool.
–Meanwhile, cook the bacon.
–When the dough is ready, spread it out on a greased pizza pan and pierce it with a fork.
–Cook the dough at 450 degrees for 10 to 15 minutes or until the bottom turns light golden brown.
–Mix the cooled beef with the ketchup, mustard, diced garlic, diced green onion and shredded cheddar cheese in a bowl. Stir well.
–When the crust is nicely browned on the bottom, remove from oven and spread the beef mixture over it.
–Bake at 350 degrees for 3 to 5 minutes, just long enough to melt the cheese.
–Remove from oven and sprinkle on crumbled, cooked bacon and shredded mozzarella cheese.
–Cook 2 to 3 more minutes until the mozzarella cheese melts.
–Garnish cooked pizza with shredded lettuce and tomatoes.
I shared this recipe at The Grocery Cart Challenge, Life as Mom, and $5 Dinners.
I've always wanted to try a version of Cheeseburger pizza. I'm sure my husband would be in heaven. I always seem to forget about it come meal planning time. Thanks for sharing.
The Frugal Engineer says
I'm not sure how much yeast you had, but a good guideline for bulk yeast is 1/2 to 1 tsp per cup of water, depending on how much rising time you have. If you need to use even less, try making a sponge first. I've successfully made two loaves of sandwich bread with 1/2 tsp of yeast (2 c. of water for the two loaves).
delicious — lettuce on pizza is something I really enjoy. It's great on a taco pizza too.