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Why order out when you can have this mouthwatering pizza ready before the delivery guy shows up? And the kids can help you make it!—Vivian Taylor, Middleburg, Florida
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Nutritional Facts 1 slice equals 653 calories, 28 g fat (12 g saturated fat), 93 mg cholesterol, 1,711 mg sodium, 60 g carbohydrate, 3 g fiber, 41 g protein.
Originally published as Bacon Cheeseburger Pizza in Taste of Home February/March 2010, p57
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Reviewed on Mar. 05, 2012 by hiltobo
Just made this for dinner after putting off trying it for the past year. I followed the ingredients for the crust but assembled them in the order required for my breadmachine. I omitted the onion and instead of sun-dried tomato pesto ( couldn't find it in the local store) used "Victoria" brandCaponata ( eggplant appetizer) pulsedthrough my mini chopper instead. I baked it for closer to 15 minutes. It was DELICIOUS and pleased my picky family. The crust was also delicious and baked evenly throughout. A great recipe for when my teens have friends for dinner!
Just made this for dinner after putting off trying it for the past year. I followed the ingredients for the crust but assembled them in the order required for my bread
machine. I omitted the onion and instead of sun-dried tomato pesto ( couldn't find it in the local store) used "Victoria" brand
Caponata ( eggplant appetizer) pulsed
through my mini chopper instead. I baked it for closer to 15 minutes. It was DELICIOUS and pleased my picky family. The crust was also delicious and baked evenly throughout. A great recipe for when my teens have friends for dinner!
Reviewed on Sep. 29, 2011 by shecooksalot
I have made this a couple of times and our family really likes it. I was a little skeptical about the pesto, but it was very good. I used my bread machine pizza dough recipe instead of the one given (like I always do) so I didn't have any problems there. We also could not find sun dried tomato pesto at our grocery store so I bought regular pesto and a package of sun dried tomatoes and mixed them together. Tasted great!!!
Reviewed on Jun. 28, 2011 by vikesfanrachel
I've made this several times and we really like it!
Reviewed on Mar. 20, 2011 by Linda_J
I have taken the dough discussion in previous comments into account and used a very similar one with what seems to be a correct proportion of flour to water that I have often used with success instead. My comment is you can use half the amount of pesto and meat called for in the recipe and saute the onion with the meat if you don't want a raw taste. I did not dock and bake the crust ahead of time and ours was done in 15 mins at 400.
Reviewed on Dec. 02, 2010 by bbot949
good
Reviewed on Nov. 20, 2010 by scrapo
and I would use two refrigerated pizza crusts, it seemed like you needed a thicker crust w/ just using one.
Based on other reviews we decided to forgo making our own crust and just used a refrigerated pizza crust. The recipe turned out good even though at the store I could not find sun dried tomato pesto and had to sub sun dried tomato cream sauce. Next time I may just try to use regular pizza sauce, cut down the red onion to only 1/2 a red onion, the meat down to 1/2 lb - 3/4 lb and add fresh mushrooms and tomatoes. It really did taste like a bacon cheeseburger though! It does leave kinda a weird taste in your mouth though depending on how ripe the red onion is!
Reviewed on Nov. 14, 2010 by nadine55
AS To my previous review i FORGOT TO MENTION THAT IT IS 3/4 CUP OF WATER TO 2 CUPS OF WATER
This is not a bad recipe for a pizza.but the crust is in error for the amount of liguid.It should be 3/4 cup of water,also add 2 tablespoons of olive oil or cannola oil
Reviewed on Sep. 07, 2010 by marciedarciestuff
There seemed to be a problem with the dough for us too. The toppings together tasted great but the crust wasnt right. Going to try it again.
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