BACON CHEESEBURGER PIZZA RECIPE
This Bacon Cheeseburger Pizza is a family-friendly recipe that everyone will love this dish. This pizza is sure to be a hit, with a special sauce and topped with your favorite cheeseburger fixings.
I love this Bacon Cheeseburger Pizza recipe because it is so easy to make! Some of my other favorite easy dinners to make are these Oven Baked Sliders, Baked Pastrami Sandwiches, and Homemade Calzones recipes.
- 1 pound ground beef (preferably chuck).
- 1 tablespoon Worcestershire sauce.
- 1 1/2 teaspoons dry mustard.
- 1/2 teaspoon onion powder.
- 1/2 teaspoon kosher salt, plus it should be more to taste.
- Pinch freshly ground black pepper, plus it should be more to taste.
- 2 slices red onion (about 1/2 inch thick), separated into rings.
- 3 tablespoons olive oil.
- 1/4 cup uncooked polenta, grits, or coarsely ground cornmeal.
- 1 batch pizza dough, homemade or store-bought, at room temperature.
- 3/4 cup tomato sauce, homemade or store-bought.
- 4 Cheddar cheese slices (the kind that are 3 inches square).
- 8 strips bacon, cooked until crisp and crumbled if desired.
- 1 dill pickle, thinly sliced crosswise.
- Preheat your gas grill by opening the lid and setting all the burners on high. Close the lid and leave the grill on high for 10 minutes, then reduce the heat of all the burners to medium.
- Meanwhile, in a large skillet over medium-high heat, mix the ground beef, Worcestershire sauce, mustard, onion powder, salt, and pinch pepper. Cook, stirring occasionally and breaking up any clumps of meat with a spoon, until no trace of pink remains. Let cool slightly.
- Lightly brush the onion slices with 1 tablespoon oil and season with salt. Place on the grill over direct heat and cook until browned and slightly softened, 2 to 3 minutes per side. Transfer to a plate.
- Generously sprinkle a pizza peel or the underside of a baking sheet with the uncooked polenta, grits, or cornmeal. Place the dough in the center of the work surface and roll it around until it’s evenly coated and then generously drizzle the dough with the remaining 2 tablespoons oil. (If making individual pizzas, divide the dough into 4 equal portions.) Roll the dough with a rolling pin or stretch it out with your hands, being careful to press it out from the center, until the dough is 1/8 to 1/4 inch thick. Don’t worry about making it perfect—organically shaped crusts are part of the charm of grilled pizza.
- Move the pizza dough close to the grill and pick it up by the corners closest to you. Working swiftly and in a single motion, place the pizza on the cooking grate, starting by lowering the dough at the back of the grill grate down first and ending at the front. And then Close the lid and grill for 3 minutes (no peeking!). Check the crust and, if necessary, continue grilling until the bottom of the crust is well marked and golden brown. If your grill cooks unevenly, finesse this by rotating the crust and/or moving it to another section of the grill. (Once you become comfortable making pizza on the grill, this part of the process will become second nature to you.)
- Use tongs to transfer the crust from the grill back to the peel or the upside-down baking sheet. Immediately close the lid on the grill to keep it at the ideal temperature.
- Flip the crust to reveal the grilled side. Spread the tomato sauce evenly over the crust. Top with the ground meat mixture. Place the squares of cheese on the pizza, arranging 1 square on each quarter of the pizza, making sure they don’t overlap. (If making individual pizzas, place a single slice on each pizza.) Top the pizza with bacon and grilled onions. You want the pizza to resemble a bacon cheeseburger.
- Before returning your pizza to the grill, switch the grill to indirect heat. (For a two-burner grill, turn off one burner. For three- or four-burner grills, turn off the center burner or burners.) Transfer the pizza onto the grate over the unlit section and close the lid. Grill until the bottom is golden brown and crisp, and the cheese is melted 7 to 10 minutes. (If you are using a two-burner grill, rotate the pizza 180° after 5 minutes.)
- Remove the pizza from the grill, season with salt and pepper, and garnish with pickle slices. Slice and serve immediately.
CHARCOAL GRILL VARIATION
Build a fire by lighting 50 to 60 charcoal briquettes either in a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed, which usually takes 20 to 30 minutes, move them all to one side of the grill. Move the pizza dough close to the grill and pick it up by the corners closest to you. Working swiftly and in a single motion, place the pizza on the cooking grate, starting by lowering the dough at the back of the grill grate down first and ending at the front.
Close the lid and grill for 4 minutes (no peeking!). Rotate the crust 180° and continue grilling until the bottom of the crust is well marked and golden brown, another 2 to 3 minutes. If your grill cooks unevenly, finesse this by rotating the crust again and/or moving it to another section of the grill. (Once you become comfortable making pizza on the grill, this part of the process will become second nature to you.) Remove the crust, flip it over, and follow the recipe instructions above for topping the crust.
Transfer the pizza back onto the grate over the side without briquettes and grill, with the lid on, for 4 to 5 minutes. Then rotate the pizza 180° and continue to grill with the lid on until the bottom is golden brown and crisp and the cheese is melted, another 4 to 5 minutes. After that remove the finished pizza from the grill, garnish, and season as directed. Slice and serve immediately.
- Serving Size: 1 portion.
- Calories per Serving: 750.
DAILY VALUE: 70%Total Fat 45.3g, Saturated Fat 15.4g, Trans Fat 0.3g, 46%Cholesterol 139mg, 50%Sodium 1204.9mg, 13%Total Carbohydrate 39.5g, 13%Dietary Fiber 3.2g, Sugars 4.4g, 91%Protein 45.4g