Yes, I’m serious.
This is pizza — really. It might sound strange at first, but trust me: bacon cheeseburger skillet pizza works.
Initially, the idea of ground beef on pizza didn’t appeal to me. But after thinking about it, I was reminded of slow-cooker cheeseburgers we love, and realized the concept could translate beautifully to pizza. The secret is the fresh toppings added after baking — the classic burger garnishes that brighten and balance the rich flavors. When you load it up with those toppings, it truly becomes something special.
You can add chopped onions or pickles too, if you like. I happen to live with someone who dislikes pickles, which is mystifying, but great for me because I get all the pickles. If you’re wary of mustard, don’t be alarmed — I served this to a couple of mustard-averse friends and they enjoyed it. If you truly dislike mustard, reduce the amount, although the mustard really helps elevate the overall flavor.
If you want to make the pizza a bit lighter, try a whole wheat crust and lean ground beef. You don’t need an excessive amount of cheese to enjoy it, though honestly a little extra cheddar never hurts. With the fresh vegetables added on top — tomatoes and lettuce — the pizza feels more balanced and veggie-forward than you might expect.
It’s the perfect way to combine my current pizza and burger obsessions. The cast iron skillet method gives the crust a crisp, slightly charred edge while keeping the interior tender, and the burger-style toppings make every bite familiar and fun.
Bacon Cheeseburger Skillet Pizza
2
(12 inch) skillet pizzas
2 hours
5 minutes
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Ingredients
Dough
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
Pizza
- 1 pound lean ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 2/3 cup ketchup
- 2/3 cup mustard
- 8 ounces freshly grated sharp cheddar cheese
- 4 slices bacon, slightly cooked
- 1 cup cherry tomatoes, quartered
- 2 cups butter lettuce, chopped
Instructions
Dough
- In a large bowl, combine water, yeast, honey and olive oil. Stir, then let sit until foamy, about 10 minutes. Add 2 1/2 cups flour and salt, stirring until the dough comes together but still feels sticky. Form the dough into a ball and work in the remaining 1/2 cup flour on a floured surface, kneading for a few minutes. Rub the bowl with olive oil, place the dough inside, turn to coat, cover with a towel and let rise in a warm spot for about 1 1/2 hours.
- After the dough rises, punch it down and return it to the floured surface. If sticky, sprinkle a bit more flour. This batch makes two 12-inch skillet crusts. Divide the dough in half (or thirds for smaller pans), place one portion on a well-floured pizza peel and roll into a round about the size of your skillet.
Pizza
- Heat a nonstick skillet over medium heat. Season the beef with salt, pepper and onion powder, then cook until browned, breaking the meat into small crumbles, about 5 to 6 minutes. Drain any excess liquid. In a small bowl, combine ketchup and mustard; this makes enough sauce for two pizzas, so use half for each.
- Make sure the dough is well-floured on the peel so it slides into the skillet easily. Spread half the sauce on the dough, sprinkle with cheddar, add half the cooked beef, another handful of cheese and the slightly cooked bacon.
- Position an oven rack directly under the broiler and preheat the broiler to high. Place a cast iron skillet on the stovetop and heat it on high for about 10 minutes — it should be very hot. Use a potholder on the handle, carefully slide the pizza into the skillet, dough side down, and after about 30 seconds turn off the burner. Transfer the skillet to the oven under the broiler and broil for 1 minute. Rotate the skillet 180 degrees and broil for 1 more minute. Remove immediately and return the skillet to the stovetop. Let the pizza cool slightly for about 5 minutes, then use a large spatula to remove it.
- Top the pizza with quartered cherry tomatoes (season with salt and pepper if desired) and chopped butter lettuce. Slice and serve.
Notes
Main Course
American
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GAH! I love this.