Cheeseburger Pizza

Name: Cheeseburger Pizza
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb (455 g) pizza dough, room temperature (store-bought or homemade); ¾ lb (340 g) ground beef, 80/20; 2 medium yellow onions, thinly sliced; 4 strips (110 g) bacon strips, cooked until crispy and crumbled; 1½ cups (170 g) sharp cheddar cheese, shredded; ½ cup (85 g) dill pickle chips, drained well; 3 tbsp (45 ml) yellow mustard; kosher salt, to taste; freshly cracked black pepper, to taste; 2 tbsp (30 ml) olive oil; 1 tbsp (14 g) unsalted butter; 1 cup (30 g) crisp green leaf lettuce, torn into bite-sized pieces; ½ cup (57 g) white cheddar cheese, shredded (optional)

From the MyKitchenBank Kitchen

A fun fusion of two American classics—cheeseburger meets pizza. Seasoned ground beef, sharp cheddar, crispy bacon, pickles, and caramelized onions top a homemade pizza crust, finished with mustard drizzle and fresh lettuce for a burger experience in every slice.

Prep: 20 min
Cook: 25 min
Wait: 1 hr 30 min
Total: 2 hr 15 min
Makes: 1 large pizza (8 slices)

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Steps

Before you start

If using store-bought dough, let it sit at room temperature for 20 minutes to become easier to stretch
Preheat oven to 475°F (245°C) 15 minutes before baking
Cook the ground beef and caramelize the onions ahead of time to keep active cooking time short
Have all toppings prepped and measured before you start assembling

1
Cook the bacon
- Heat a medium skillet over medium heat.
- Add the bacon strips and cook, turning occasionally, for 8–10 minutes until golden and crispy.
- Transfer to a paper-towel-lined plate and let cool.
- Once cool enough to handle, crumble into bite-sized pieces and set aside.
- You should have about 3–4 tablespoons of rendered bacon fat in the pan.
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Ready when: Bacon is crispy and darkened at the edges but not burned
Tip: Save the bacon grease for caramelizing onions—it adds deep flavor.
2
Caramelize the onions
- In a large skillet, melt the butter over the bacon fat remaining in the medium skillet, then add the sliced onions and a pinch of salt.
- Cook over medium heat, stirring occasionally, for 15–18 minutes.
- The onions should turn deep golden brown, soft, and sweet-tasting.
- If they start to stick, deglaze the pan with 1 tablespoon water and continue cooking.
- Set aside and let cool slightly.
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Ready when: Onions are deep golden brown and very soft, releasing sweet aroma
Tip: Don't rush this step—slow caramelization develops the sweetness that mimics a grilled burger's depth.
3
Brown the ground beef
- Add the ground beef to the same large skillet (still on medium heat) and break it into small, coin-sized pieces using a wooden spoon.
- Cook for 5–6 minutes, stirring frequently, until the beef is fully browned with no pink remaining and reaches an internal temperature of 160°F (71°C) when checked with an instant-read thermometer.
- Pour off any excess fat, leaving about 1 tablespoon.
- Season with ½ teaspoon salt and ¼ teaspoon black pepper, stirring to combine.
- Transfer to a bowl and let cool slightly.
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Ready when: Ground beef is uniformly browned with no visible pink and reaches 160°F (71°C) internal temperature
Tip: Breaking the beef into small pieces helps it brown evenly and mimics the texture of a true cheeseburger. Check the thickest part for safe temperature.
4
Stretch the dough
- Lightly oil a 14-inch (36 cm) pizza pan or rimmed baking sheet with a teaspoon of olive oil.
- Place the room-temperature pizza dough on the pan and press it outward from the center, using your fingers and palms to stretch it gently into a thin, even round.
- If the dough resists, let it rest for 2–3 minutes and stretch again.
- The crust should be about ¼ inch thick, with slightly thicker edges for a border crust.
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Ready when: Dough covers the pan evenly and springs back slightly when pressed
Tip: Avoid overworking the dough; if it tears, gently pinch it closed or let it rest before trying again.
5
Assemble the pizzaOven 475°F / 245°C
- Preheat the oven to 475°F (245°C).
- Brush the stretched dough lightly with the remaining 1 tablespoon olive oil.
- Spread the cooked ground beef evenly over the dough, leaving a ½-inch border.
- Scatter the caramelized onions evenly over the beef.
- Sprinkle the sharp cheddar evenly across the entire surface.
- If using white cheddar, sprinkle it over the yellow cheddar for extra tang.
- Top with the crumbled bacon.
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Ready when: Toppings are evenly distributed; cheese covers gaps
Tip: Keep toppings away from the border so the crust can puff up and brown properly.
6
Bake the pizzaOven 475°F / 245°C
- Place the assembled pizza in the preheated 475°F (245°C) oven on the lower-middle rack.
- Bake for 12–15 minutes until the crust is golden brown at the edges and bottom, and the cheese is melted and lightly bubbly.
- The crust should sound hollow when tapped underneath.
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Ready when: Crust is golden brown; cheese is melted and slightly browned at edges
Tip: If using a pizza stone, preheat it in the oven; baking time may be 1–2 minutes faster.
7
Add the mustard and pickles
- Remove the pizza from the oven and carefully drizzle the yellow mustard in thin lines across the entire surface (or drizzle around the border for a more subtle effect).
- Scatter the drained pickle chips evenly over the hot pizza.
- Work quickly so the pickles warm slightly but don't lose their crunch.
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Ready when: Mustard is drizzled and pickles are scattered evenly
Tip: Add pickles after baking so they stay crisp and acidic rather than softening into the hot cheese.
8
Finish with lettuce and rest
- Scatter the torn fresh lettuce evenly over the hot pizza.
- Let the pizza rest on the pan for 2 minutes so the lettuce wilts slightly from residual heat but remains mostly crisp and fresh.
- Slice into 8 wedges and serve immediately.
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Ready when: Lettuce is scattered and pizza is cool enough to slice without burning fingers
Tip: Fresh lettuce added at the end mimics a burger's crisp greens and provides textural contrast to the warm, rich toppings.

Good to know

Tips

Grind your own black pepper just before use for maximum flavor—it makes a noticeable difference in the finished pizza.
If your pizza dough is very cold from the fridge, let it sit at room temperature for 20–30 minutes before stretching; it will be more cooperative and won't spring back as aggressively.
For extra burger authenticity, add a thin slice of onion (not caramelized) under the cheese, or sprinkle a tiny pinch of smoked paprika over the beef before topping with cheese.
Toast the crust lightly on a preheated baking sheet or pizza stone for even crisper results; add 1–2 minutes to the baking time.

Make ahead

You can cook the bacon, caramelize the onions, and brown the ground beef up to 4 hours ahead. Store them separately in airtight containers in the refrigerator. Bring them to room temperature before assembling the pizza so toppings don't cool the dough excessively.

Storage & reheating

Best eaten fresh the day it is made. Leftover slices can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5–6 minutes until the cheese is warm again, or reheat a single slice in a toaster oven for 3–4 minutes. Do not store the lettuce on the pizza if you plan to keep leftovers; add fresh lettuce when reheating.

Substitutions

sharp cheddar cheese → American cheese slices or a blend of cheddar and provolone. American cheese will melt even more smoothly and add classic burger flavor; provolone adds nuttiness.
yellow mustard → spicy brown mustard or Dijon mustard. Brown mustard adds complexity; Dijon adds sophistication. Both work well drizzled after baking.
crisp green leaf lettuce → arugula or microgreens. Arugula brings a peppery bite; microgreens add elegance. Both should be added just before serving.
dill pickle chips → sweet pickle relish or diced bread-and-butter pickles. Relish concentrates flavor in one application; bread-and-butter pickles add a sweeter, tangier note.