Cheeseburger Pot Pizza
Can’t decide between the pizza and the cheeseburger? Your troubles are over!
Ingredients
6 slices of American cheese
4 ounces seasoned ground beef, cooked
6 hamburger pickle slices
2 rings of raw onion
2 teaspoons yellow mustard
2 teaspoons ketchup
2 teaspoons mayonnaise
Nonstick cooking spray, for the bowls
8 ounces store bought pound pizza dough
All-purpose flour, for rolling
1 tablespoon unsalted butter, melted
1/2 cup shredded lettuce, halved
1/2 cup died tomatoes, halved
Instructions
Preheat the oven to 400F. Spray the insides of two ramekins or ovenproof crocks with cooking spray.
Shingle 3 slices of cheese inside each bowl to cover the bottom.
Place half ground beef in one ramekin on top of the cheese, and half in the other ramekin.
Top each with 3 pickles, a ring of onion, 1 teaspoon mustard, 1 teaspoon ketchup, and 1 teaspoon mayonnaise.
Split the dough into 2 equal portions and roll each portion out on a lightly floured surface into 6- to 8-inch rounds.
Drape a round of dough on top of each bowl, ensuring a 1-inch overhang. Brush some extra cooking spray around the outside edges of the ramekins so that the pot pizzas will slide out easily after baking. Gently pull down and press the dough around the edges to create a seal.
Place the ramekins on a parchment lined baking sheet. Bake until the crust is lightly golden, about 15 minutes.
Let cool 5 minutes, then brush the tops with melted butter. Invert ramekins onto 2 plates. Lift ramekins away and top with shredded lettuce and diced tomatoes.
Cheeseburger Pot Pizza
Ingredients
Instructions
- Preheat the oven to 400F. Spray the insides of two ramekins or ovenproof crocks with cooking spray.
- Shingle 3 slices of cheese inside each bowl to cover the bottom.
- Place half ground beef in one ramekin on top of the cheese, and half in the other ramekin.
- Top each with 3 pickles, a ring of onion, 1 teaspoon mustard, 1 teaspoon ketchup, and 1 teaspoon mayonnaise.
- Split the dough into 2 equal portions and roll each portion out on a lightly floured surface into 6- to 8-inch rounds.
- Drape a round of dough on top of each bowl, ensuring a 1-inch overhang. Brush some extra cooking spray around the outside edges of the ramekins so that the pot pizzas will slide out easily after baking. Gently pull down and press the dough around the edges to create a seal.
- Place the ramekins on a parchment lined baking sheet. Bake until the crust is lightly golden, about 15 minutes.
- Let cool 5 minutes, then brush the tops with melted butter. Invert each ramekin onto a plate. Lift ramekins away and top with shredded lettuce and diced tomatoes.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
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