This Hamburger Pizza recipe is amazing and it will trip you out if you’ve never had one before. It’s absolutely the best of both worlds, “Fo-Show”! This Pizza tastes just like a double bacon cheese burger, it’s that good! But don’t take my word for it. This recipe is built exactly like a hamburger from the bottom up, only upside down. So think of the Pizza crust like a hamburger bun, then work your way out from there and you’ll get the picture!
Hamburger Pizza Dough
If you need a Pizza Dough recipe for this Hamburger Pizza, CLICK HERE. People have raved about this recipe ever since I posted it. So, as long as you follow my directions, you can’t go wrong with it. And, if you want to see some more bad ass pizza recipes, be sure to check out my Margherita Pizza and my Nacho Pizza. Both are outstanding. Now that I think of it, I also have a simple Pizza Sauce recipe you might want to try. That too, is amazing.
Hamburger Pizza Ingredients:
Pizza Dough 1 lbs Ground Beef, cooked 1/4 cup Mayonnaise 1 1/2 cup Lettuce, chopped 1 Tomato, sliced 2 slices Red Onion 1 Pickle, Sliced 3 slices Bacon, cooked 3 Provolone Slices 1/4 cup Cheddar Cheese, grated 1/2 cup Mozzarella Cheese Olive to brush the crust Salt and Pepper to taste, ground beef
Bake your Hamburger Pizza at 500° Fahrenheit for 8 minutes and serve!
I’ve been surprised to find that there are a lot of people that don’t know what a Margherita Pizza is. Maybe because it isn’t on the Menu at most of the large corporate food chains. I don’t know. But I do know that this is one of my favorite Pizza’s by far. The sauce is made from 3 different ingredients; salt, olive oil and garlic. And as far as I’m concerned, that’s just a winning combination. The other ingredients that make up a Margherita Pizza, other than cheese, are Roma Tomatoes and fresh Basil. Never EVER use dry Basil when you’re making this Pizza. I just can’t stress that enough. You’ll never get the same taste that everyone expects when they sink their teeth into a Master piece like this one, and you’ll very quickly turn what most people consider a work of art, into a piece of trash!
Margherita Pizza Ingredients:
Pizza Dough
3 large chopped Garlic Cloves
1/3 cup olive oil
1/4 tsp salt or to taste
2 Sliced Roma Tomatoes
4 lg chopped Basil Leaves
Provolone and Mozzarella Cheese
Once you’ve rolled out your dough, throw down some corn meal on your pizza pan to prevent sticking and spread the dough out evenly. CLICK HERE if you need a dough recipe. Then combine the Olive Oil, Salt and Chopped Garlic in a Large bowl and place the Chopped tomatoes in it for marinating; 10 to 20 minutes. Chop the Basil and Grade the Cheese if you haven’t already. Drizzle the olive oil over the dough and use it as the sauce. Lay down the cheese, then top with tomatoes and fresh Basil and spread evenly like pepperoni. Drizzle the left over oil, chopped garlic and the juice from the tomatoes over the entire pizza, and sprinkle just a little more cheese over the tomatoes. Bake on the very bottom rack at 550 degrees for 6 minutes, or 500 degrees for 8. Ovens are different, that’s why there’s a variance. Enjoy your Margherita Pizza.
Alrighty then; so here we have it, the infamous Calzones! Now, for me these are to pizza what Beer is to football; I just GOTTA have one! So if you’re anything like me, meaning you LOVE’s the football, how can you go wrong with packing an oven full of calzones on game day? Hell, they even look like little footballs, don’t even try to deny it! But I know the day of the game everyone is ordering their favorite pizza, but a lot of the regular fast action deliveries don’t have calzones on the menu. So… whatcha-gunna do now?? Well read on and I’ll tell you how to solve this little problem, because with this recipe and my step by step how to video it’s literally as easy as hut-hut-HIKE!
Combine the following and let it stand 10 min. to activate.
You’ll know it’s activated if it doubles in size.
1 tsp. dry yeast
1 tsp. granulated sugar
1/4 cup hot water 110 degrees f
Separate bowl Combine in the following order
1 cup hot water 110 degree (hot water out of your tap is fine)
3 cups BREAD flour (this is key, use bread flower)
1 tsp granulated sugar
1 tsp salt
1 tsp Italian Seasoning (Thyme, Rosemary, Marjoram etc.)
1/2 tsp garlic powder
To make the Calzone dough, add the activated yeast and mix all ingredients together in a mixer or knead it by hand. It’s designed to be a little sticky, so adding a few tbls. of flour here and there to get it to a desired pizza dough consistency is normal if you need to. Roll the dough into a ball and thinly coat 2 tbls of olive oil on the outside to prevent dryness and cracking. Now just let it rise for the next hour or so, or even refrigerate if you’re wanting it for later. Just be sure the dough gets to room temperature and practically doubles in size before you roll it out for Calzones. Roll it out thin; maybe an 1/8 to 1/4 of an inch, TOPS! Next, throw down your favorite sauce (spaghetti sauce will even work), meats, veggies, whatever. Most use Mozzarella cheese but if you can 50/50 with Provolone, that’s the way to go, trust me; even Ricotta cheese is fantastic, especially if you use prosciutto. At this point all you have to do is close the Calzone by folding the dough in half and pinch the sides all the way around the pocket(pie crust style), then cut a few slits in the top so the air can escape while it bakes. Preheat oven to 500 degrees and baste the calzone/Calzone’s with egg wash while the temperature rises. Egg wash is just a whipped egg and 1 Tbls of milk. At this point if you’d like, you can call it good or you can throw down some sesame seeds over the top before the final bake. A wooden slate or stone is best for baking but a pan works just fine. About 8 to 10 minutes is all it’s going to take for you to enjoy the final product. I like to keep my eye on it and bake it ‘till it’s a nice golden shiny brown! Either way, you’ll thank me!
