Bacon Cheeseburger Pizza Recipe

Bacon Cheeseburger Pizza Recipe photo by Taste of Home

Read reviews (13)

Rate recipe

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

This recipe is:

Contest Winning

[X]

Rate Bacon Cheeseburger Pizza Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Bacon Cheeseburger Pizza Recipe

Prep: 30 min. + standing Bake: 15 min.

Yield: 6 Servings

30 15 45

Ingredients

3 cups bread flour
2 tablespoons sugar
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons salt
3/4 cup warm water (120° to 130°)
2 tablespoons olive oil
1 pound lean ground beef (90% lean)
3 garlic cloves, minced
1/8 teaspoon pepper
1 cup grated Parmesan cheese
1 jar (10 ounces) sun-dried tomato pesto
1 large red onion, chopped
1/4 cup bacon bits
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) sharp shredded cheddar cheese

Directions

In a large bowl, combine 2 cups flour, sugar, yeast and salt. Add water and oil; mix until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
Meanwhile, in a large skillet over medium heat, cook the beef, garlic and pepper until meat is no longer pink; drain.
On a floured surface, roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan. Build up edges slightly. Prick dough thoroughly with a fork. Bake at 450° for 5-8 minutes or until lightly browned.
Sprinkle crust with Parmesan cheese. Top with pesto, meat mixture, onion, bacon bits, and mozzarella and cheddar cheeses. Bake for 15-20 minutes or until cheese is melted. Yield: 6 slices.

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