Everyone loves pizza, and everyone loves hamburgers, so why not mix the two?
Stuffed pizzas can be a lot of fun to make, and they certainly are delicious. This recipe is for a stuffed pizza mixed with hamburger. Beware the recipe in this post makes a bit too much dough, so unless you have a larger pizza stone than I do you might want to shave a bit of the dough off and make pizza sticks with it.
I loved this pizza, it was amazingly delicious and there was hamburger throughout the pizza which was amazing. I’ve never really been a fan of adding ketchup to my hamburgers so I didn’t even mention it in the recipe. Plain ol’ hamburger is what I like. Feel free to season it as you please.
Hamburger Stuffed Pizza | This Is Why I’m Full
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Hamburger Stuffed Pizza
- 1 lb ground beef extra lean, get less than 7% fat
- 1 lb pepperoni or less if you desire
- 1 cup cheddar cheese grated
- 1 cup mozarella cheese grated
- 1 cup pizza sauce
- 3 cup all purpose flour
- 2 tbsp olive oil
- 2 tsp salt
- 1 tbsp honey or sugar
- 2 1/2 tsp active dry yeast
- 1 cup water warm, between 110-115*
- For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it!
- Preheat your oven to 400* once the dough is made and has risen.
- Roll out the dough into pizza sized layers, make one slightly bigger than the other. This will be your top layer of dough and the excess will wrap around your ground beef and toppings. You have extra so you can incorporate the two layers of dough together and create a good seal. I made mine about 3" bigger than the lower layer
- Take your extra lean ground beef and flatten out into a thin layer in the shape of your pizza, make it nice and flat like a typical hamburger patty except well... huge.
- On an easy to transfer surface coat with corn meal so you'll be able to transfer the dough to your pizza stone, place your bottom layer of dough and start adding toppings. Spread your pizza sauce on this bottom layer and place your flat layer of ground beef. Add the cheese and any other toppings you want into this layer.
- Once this is done place the top layer over all the ingredients. With the extra dough tuck the two layers together so they incorporate. Poke holes in the top layer of dough to allow air to escape and prevent bubbles. Place last layer of cheese on top of the pizza
- Cook the pizza for roughly 30 minutes or until the dough starts to turn golden brown.