Cheeseburger Pizza
- Level: Intermediate
- Yield: 4 pizzas (6 to 8 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 962
- Total Fat
- 41
- Saturated Fat
- 11
- Carbohydrates
- 116
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 29
- Cholesterol
- 52
- Sodium
- 906
- Total: 4 hr (plus rising times)
- Active: 1 hr
Ingredients
Dough:
40 ounces all-purpose flour
1 1/2 teaspoons active dry yeast
2 teaspoons kosher salt
1/4 cup canola oil
2 teaspoons agave syrup
21 ounces warm water (100 degrees F)
Nonstick cooking spray
Semolina, for dusting
Sesame seeds, for sprinkling
Special Sauce Bolognese:
1/4 cup canola oil
8 ounces ground beef
1/2 yellow onion, diced
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup red wine
6 ounces crushed tomatoes
4 ounces tomato sauce
1/4 cup mayonnaise
Toppings:
2 cups shredded Monterey Jack cheese
1/4 head iceberg lettuce, shredded
8 to 10 pickles, thinly sliced
1 Roma tomato, thinly sliced
Directions
Special equipment:
a digital scale- For the dough: Combine the flour, yeast and salt in a stand mixer fitted with the dough hook. Mix the canola oil, agave syrup and warm water in a large pitcher. Turn the mixer to speed 1 and pour in the liquid mixture. Mix for 2 minutes, then raise to speed 2 for 10 minutes. While the dough is mixing, spray a large bowl with nonstick cooking spray.
- Take the dough out of the mixer and bring the edges together to form a ball that is smooth on the top. Place in the greased bowl and wrap tightly with plastic wrap so no air can escape. Set aside until doubled in volume, about 1 hour. Unwrap and dump the dough onto the counter. Again, fold the dough onto itself, bringing the corners together to make a ball. Return the dough to the greased bowl and wrap tightly again. Set aside until doubled in volume again, another hour. Dump the dough onto a work surface and portion it into four 9.1- to 9.3-ounce balls. Roll into tight balls, trying to avoid any air bubbles and seams.
- Spray a baking sheet with nonstick cooking spray and dust lightly with semolina. Place the dough balls on the baking sheet and drape loosely with plastic wrap. Place in the refrigerator and let rise a third time, until nearly doubled in volume, 1 hour more.
- For the special sauce Bolognese: Pour the canola oil into a large rondeau and bring to medium-high heat. Once the pan is hot, add the ground beef, onions, garlic, salt and pepper. Saute, stirring occasionally and breaking up any clumps of ground beef, until the beef is starting to get a bit of color. Deglaze with the red wine, bring to a simmer and cook until reduced by half. Add the crushed tomatoes and tomato sauce and simmer for 5 minutes. Cut the heat and stir in the mayonnaise.
- Make the pizza: Preheat the oven to 500 degrees F. Dust a work surface with semolina.
- For each pizza, roll out a ball of pizza dough; you can either stretch it by hand or use a rolling pin. Pinch the edges all the way around the dough to form the crust. Once you have stretched the dough to about 12 inches, brush the edges with water and sprinkle with sesame seeds. Place in the oven for 3 to 4 minutes; the dough will rise like a balloon. Pull it out and spread evenly with Bolognese. Sprinkle with Monterey Jack and return to the oven for another 3 to 4 minutes.
- Pull the pizza from the oven, cover with shredded lettuce and top with sliced pickles and tomatoes.