Hamburger Pizza
Submitted by brutus
Hamburger pizza with a quick Bisquick yeast crust topped with seasoned ground beef, tomato sauce, oregano, mozzarella, and Parmesan. Two pizzas in one hour.
YIELD
8 servingsPREP
40 minCOOK
20 minREADY
60 minThis is weeknight pizza built for speed. The crust uses Bisquick baking mix with a packet of yeast and hot water, kneaded just 20 times. No long rise, no proofing, just a short rest while you brown the ground beef and onion on the stove.
The meat topping comes together in one skillet: a pound of lean beef cooked with chopped onion until browned, drained, then stirred with a can of tomato sauce, oregano, and pepper. It spreads thick across the crust with a generous blanket of mozzarella and grated Parmesan on top.
This recipe makes two full-size pizzas, either rectangles on baking sheets or rounds on 12-inch pizza pans. Pinching the edges into a slight rim keeps the sauce and cheese from sliding off during the bake.
Kitchen Tips
- Knead only 20 times as directed. This isn’t bread dough. Overworking makes the crust tough instead of tender.
- Drain the browned beef well. Excess grease on top of the dough means a soggy crust.
- Use hot (not boiling) water for the dough. Too hot kills the yeast. Around 110-115°F (43-46°C) is right.
- Watch the crust edges. They brown faster than the center. If they’re getting dark, loosely shield with foil.
Variations
- Use cheddar instead of mozzarella for a cheeseburger pizza vibe.
- Top with pickled jalapenos and a drizzle of yellow mustard after baking for a loaded burger twist.
- Add sliced mushrooms and black olives alongside the green pepper.
Ingredients
Directions
Heat the oven to 425 degrees F.
Mix the baking mix and yeast and stir in the hot water.
Turn the dough onto a well-floured surface and knead until smooth, about 20 times.
Let the dough rest a few minutes.
While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown.
Drain off the excess fat.
Stir in the tomato sauce, oregano leaves, and pepper and set aside.
Divide the dough in half.
Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter.
Pinch the edges to make a slight rim.
Spread the meat mixture almost to the edges.
Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes.
Cut into squares or wedges and serve.
NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe.
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