Triple Decker Cheeseburger Pizza with Stuffed Crust
A mouthwatering fusion of cheeseburger and pizza that features layers of seasoned beef, tangy pickles, and gooey cheeses all encased in a stuffed crust.
Ingredients
Main Ingredients
- 1 lb ground beef You can substitute with ground turkey for a healthier option.
- 1 onion, diced
- ½ cup ketchup
- ¼ cup mustard
- ¼ cup pickles, chopped
- 1 pre-made pizza dough Can use gluten-free dough if needed.
- 1 cup shredded cheddar cheese Feel free to use different cheese varieties.
- 1 cup shredded mozzarella cheese
- 1 cup shredded pepper jack cheese Optional for added spice.
- ½ cup pizza sauce Can substitute with BBQ sauce for a twist.
- ¼ cup grated Parmesan cheese
- ¼ cup butter, melted
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Instructions
Preparation
- Start by gathering all your ingredients on a clean workspace.
- Chop the onion and pickles, and ensure your cheeses are ready to be layered.
Cooking the Base
- In a skillet over medium heat, brown the ground beef and diced onion together for 5-7 minutes, stirring occasionally. Drain any excess grease.
- Stir in the ketchup, mustard, and chopped pickles into the beef mixture and cook for another 2-3 minutes.
Assembling the Pizza
- Roll out the pre-made pizza dough on a floured surface to about 1/4 inch thick.
- Sprinkle cheddar cheese along the outer edge of the rolled dough and fold the edge over to create a stuffed crust.
- Spread pizza sauce evenly over the rolled-out dough.
- Layer the cooked beef mixture onto the sauce-covered dough.
- Add mozzarella and pepper jack cheeses over the beef mixture.
- For a triple layer, repeat the steps of adding dough, sauce, beef mixture, and cheeses.
Baking
- Top with another piece of dough, seal the edges, and brush with melted butter mixed with garlic powder and Italian seasoning.
- Sprinkle with Parmesan cheese and bake in the preheated oven for 20-25 minutes until golden brown.
Notes
Let cool slightly before slicing. Best served with a fresh garden salad or chips and dip.