Impossible Hamburger Pizza
Submitted by Riffel
Hamburger pizza with a quick Bisquick yeast crust, seasoned ground beef in tomato sauce, and a double cheese topping of mozzarella and Parmesan. Family dinner in under an hour.
YIELD
8 servingsPREP
30 minCOOK
20 minREADY
60 minHomemade pizza night without the wait. This Bisquick-based crust mixes up in minutes with just baking mix, yeast, and hot water. A quick 20-knead session and a short rest are all it needs before rolling out. No rise time, no proofing, no planning ahead.
The ground beef topping gets cooked with onion and stirred into tomato sauce with oregano right in the skillet, so you’re building a saucy, seasoned meat layer that goes on thick. Two cheeses on top: shredded mozzarella for that stretchy pull and grated Parmesan for a sharp, salty crust that browns up beautifully in the hot oven.
The recipe makes two large rectangular pizzas or two 12-inch rounds, so there’s plenty for a crowd. Roll the dough thin and pinch up the edges to keep the meat sauce from running off during baking. That 15-20 minute bake at high heat crisps the crust on the bottom while the cheese goes bubbly and golden on top.
Pro Tips
- Drain the ground beef thoroughly after browning. Excess grease makes the crust soggy
- Use hot (not boiling) water for the yeast. Too hot kills it, too cool won’t activate it
- Roll the dough on a floured surface and transfer to the baking sheet before topping
- Let the pizza cool 2-3 minutes after baking so the cheese sets and slices hold together
Variations
- Swap mozzarella for sharp cheddar for a cheeseburger pizza vibe
- Add sliced mushrooms, olives, or pepperoni alongside the green pepper
- Use Italian sausage instead of ground beef for a spicier, more herbal flavor
Ingredients
Directions
Heat the oven to 425 degrees F.
Mix the baking mix and yeast and stir in the hot water.
Turn the dough onto a well-floured surface and knead until smooth, about 20 times.
Let the dough rest a few minutes.
While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown.
Drain off the excess fat.
Stir in the tomato sauce, oregano leaves, and pepper and set aside.
Divide the dough in half.
Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter.
Pinch the edges to make a slight rim.
Spread the meat mixture almost to the edges.
Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe.
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