Cheeseburger Pizza

All the flavors of a loaded cheeseburger on a pizza crust made from refrigerator biscuits. This is weeknight comfort food that kids actually ask for.

Pat the biscuit dough into a round on a greased pan and par-bake it first. That initial 10 minutes in the oven sets the crust so it holds up under the heavy beef topping without going soggy.

The filling is ground beef and onions bound together with cream of cheddar soup, mustard, and a dash of hot sauce. It’s thick and saucy, more like a sloppy joe filling than a traditional pizza sauce, and that’s what makes it taste like a burger instead of just beef on bread.

Top with chopped tomatoes, scallions, and shredded mozzarella, then back in the oven for 5 more minutes until the cheese melts and the biscuit crust goes golden.

Chef Tips

• Drain the ground beef well after browning. Excess grease makes the biscuit crust greasy and prevents it from staying crisp.
• Spread the beef mixture to within half an inch of the edge. That exposed rim of biscuit crust gives you something to grab like a real pizza slice.
• Drain the canned tomatoes thoroughly. Extra liquid from the tomatoes is the most common reason this pizza comes out soggy.

Variations

• Bacon cheeseburger: Crumble cooked bacon over the top before the final bake.
• Pickle lovers: Pile on the dill pickle chips generously after baking. The cold, tangy pickles against the hot, cheesy beef is the whole point.