Mushroom Cheeseburger Pizza

Mushroom cheeseburger pizza is the lazy-weeknight mashup that lets you skip choosing between pizza and burger night. Browned ground beef gets stirred into pizza sauce with sliced mushrooms, then piled onto a par-baked refrigerated crust and blanketed with shredded cheddar.

Par-baking the crust for 5 to 8 minutes before adding the topping is what keeps the center from going soggy under the wet beef mixture. Skip that step and you get a chewy, undercooked middle.

Cheddar instead of mozzarella is the move here. It melts into pockets of sharp, tangy flavor that taste exactly like the cheese on a good cheeseburger.

Kitchen Tips

• Drain the beef well after browning. Excess grease pools on top and makes the pizza greasy instead of crisp.
• Fresh sliced mushrooms work too. Saute them with the beef so they release their water before going on the crust.
• Watch for deep golden brown on the second bake. That’s when the cheese is bubbling and the crust edges are crisp.
• Let the pizza rest 2 to 3 minutes before slicing. The cheese sets up and slices don’t slide off.

Variations

• Add diced pickles, a drizzle of yellow mustard, and a sprinkle of sesame seeds after baking for full cheeseburger effect.
• Mix in a tablespoon of Worcestershire sauce with the beef and sauce for deeper burger flavor.
• Top with thinly sliced red onion and a handful of arugula after baking for a fresher finish.