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Bacon Cheeseburger Pizza Recipe
This cheese burger pizza is loaded with ground beef, bacon, sauce, cheese, pickles, and red onion. What I like about this pizza is if you use a premade crust it is very easy to prepare. The ground beef is cooked in the pan and seasoned with salt and pepper. You can cook the bacon in the same skillet or if you want to save time, you can use pre-cooked bacon. The bacon can be also cooked in the oven or microwave if you would prefer. You can use store bought sauce or even make your own pizza sauce. This is a delicious pizza to serve for game day. Enjoy.
Bacon Cheeseburger Pizza
Yield: 4 Servings
1 pizza crust
½ cup pizza sauce
1/2lb ground beef
salt and pepper to taste
1 cup mozzarella cheese
½ cup pepper jack cheese
3 slices of bacon
½ red onion (sliced)
dill pickle slices
Heat a large skillet to medium-high heat. Add the bacon slices turning frequently until browned and crispy. Drain on a plate lined with paper towels. Once the bacon has cooled, crumble it into small pieces. Drain any grease from the pan if needed. Add the ground beef and cook while breaking up into chunks with a spatula until fully cooked. Season with salt and pepper to taste.
Preheat the oven to 425 degrees F. Lightly grease a pizza sheet. If you are using dough press the dough onto the pizza sheet. Spread a layer of the pizza sauce over the dough. Add a layer of the ground beef over the sauce and top with mozzarella and pepper jack cheese. Top with bacon, onion and pickle slices.
Place into the oven and cook the pizza crust according to the package directions.
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I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly.
By Paul Fink
This unfortunately titled book changed my life. I always enjoyed cooking and idealized Julia Child &
Jacque Pepin. But I was a typical home cook. I would see a recipe and try to duplicate it little understanding about what I was doing.
Cooking the Nouvelle Cuisine in America talked about a philosophy of cooking. It showed me that there is more depth to cooking. A history. A philosophy.
The recipes are very approachable and you can make them on a budget from grocery store ingredients. I read it as a grad student in Oregon, in the late 80's I had access to lots of fresh ingredients. And some very nice wines, cheap! I was suppose to be studying physics but I end up learning more about wine & cooking.
Here is the discussion thread.
Here is the Amazon link.
My first recipe was Mushroom Mapo Tofu p. 132 I was blown away by how good this tasted. Very spicy! Very authentic. I didn't miss the meat at all. I told Mr. Smokey I'd add ground pork next time and he said it didn't need it. Mr. Smokey refused pork? Ha!
Definitely a keeper and maybe a regular rotation spot.
If I had anything negative to say, it would be the dish wasn't very filling. The recipe is suppose to serve four but the two of us finished it off, no problem, and Mister wasn't full afterwards. A soup, or an appetizer could be paired with the dish to make a heartier meal.
Note: I did receive a complimentary copy of the book to review, but all opinions of the book and recipes are mine.
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