Apr 21 2008
We kind of had a pizza-week this week – pizza for 3 days in a row. Needless to say, my husband was elated. This time I wanted to try something really really different when it came to pizza. I was skeptical at first. Not only did I succeed, but it is the best pizza (in my opinion) that I have made so far.
I wanted it to taste like a cheese burger but have the “feel” of a pizza. So, I nixed the idea of a traditional pizza sauce and went for a traditional burger sauce…and it came out tasting like a barbecued cheeseburger – held like a pizza.
You just have to trust me on this one…
1 Pizza Dough Recipe (recipe here)
1/3 Cup toasted Sesame Seeds
1 Sauce Recipe (recipe bellow)
250 grams ground Beef
1 Red Onion, sliced
1 Tablespoon Soy Sauce
1/2 teaspoon Garlic Powder
1/4 teaspoon Pepper
1 Cup Gouda Cheese (or mozzarella), shredded
4 slices of American Cheese, chopped
4 slices of Bacon, chopped
Make the pizza dough according to this recipe. BUT, at the end, instead of rolling the dough out on flour or polenta, roll it out onto the toasted sesame seeds so that it’s like a sesame see bun!
Preheat the oven to 205°C (401°F).
In the mean while, cook the chopped bacon over medium heat until crispy. Remove from pan and set aside. Leave the bacon drippings in the pan and keep the pan on medium heat.
Cook the brown the ground beef, making sure not break up the meat too much. We want it to be like broken up burger pieces and not like taco meat. Then add the red onion, soy sauce, garlic powder, and pepper and cook until the soy sauce has absorbed into the meat. Remove from heat and set aside.
Once your sesame seed pizza dough is is in it’s pie dish start to layer on your toppings. I chose to do it this way:
(dough on the bottom)
2. burger mixture
3. Gouda cheese
4. American cheese
Bake for 20 minutes.
Makes 2 personal pizzas.
for the Sauce:
3 Tablespoons Ketchup (my sugar-free recipe here)
1 Tablespoon Yellow Mustard
1 Tablespoon Tomato Paste
1 teaspoon Fructose (or sugar)
2-3 Tablespoons Water
Mix all ingredients together except the water. Then, mix in the water a tablespoon at a time until it’s the desired thickness of a sauce for you. If you are using American store-bought ketchup and mustard, you will need less water since they are pretty fluid already. If you are using my sugar-free ketchup and German yellow mustard, you will need more water b/c they are much thicker. Just use your discretion.