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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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Quick question ...Has anyone used confectionery coating in ganache, and been successful? I'd normally not do this, but I have a very dear friend who is allergic to chocolate. Her son is graduating from high school, and she hired me to do chocolates. We'd all like for her to enjoy something from the selections at the reception. The only pieces I can do for her without any chocolate derivatives is of the white chocolate variety. So, white confectionery coating is the only alternative I can find to sub in.
Now, with the actual chocolates, I did a butter ganache with white chocolate, mango puree and coconut. (Tastes amazing, btw.) If I do the same method with the softened butter, glucose; then mix in melted confectionery coating, will it harden up when I add the puree, or stay soft? I tend to think it would be okay, but I absolute hate the idea of wasting that puree. So, thought it best to ask here and see if this a disaster in the making- or a decent alternative...
Thank you for any help and advice you're able to lend. As always, your expertise is very much appreciated!
Some chocolate makers have incredibly intricate chocolate molds that boggle my mind. How do they clean them? Or do they not clean/polish them? Or have an army of interns? Or just do it perfectly every time and polishing molds is for suckers anyway?
They are beautiful, but seem so very impractical. What am I missing?
The Soma is not bad, mostly thin lines, but the Askinosie ...
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