Cheeseburger Pizza brings your favorite diner bite to pizza night: seasoned beef, melty cheddar and mozz, dill pickles, and a tangy “special sauce” drizzle. It started as a fun pizzeria mash-up and is now a weeknight staple—fast, kid-friendly, and big on flavor.
Why you’ll love it
- Fast and family-friendly: On the table in about 35–40 minutes.
- One dough, big flavor: No red sauce needed—just a zippy ketchup-mustard base.
- Crispy and melty: Golden crust, gooey cheese, and fresh, cool toppings.
- Easy to customize: Swap the protein, cheese, or toppings to fit your crew.
- Budget-friendly: Pantry condiments, one pan, no fuss.
Recipe at a glance
- Yield: 1 (12–14-inch) pizza, 8 slices
- Prep: 20 minutes (includes preheat)
- Cook: 10–14 minutes
- Oven: 500°F (260°C) with stone/steel, or 475°F (245°C) on sheet pan
Ingredients
For the dough and assembly:
- Pizza dough: 1 lb (16 oz / 450 g), store-bought or homemade
- Olive oil: 2 tbsp (30 ml), divided
- Low-moisture mozzarella, shredded: 1 cup (4 oz / 113 g)
- Sharp cheddar, shredded: 1 cup (4 oz / 113 g)
- Red onion, very thinly sliced: 1/4 cup (30 g)
- Cornmeal or semolina for dusting (optional): 1 tbsp (10 g)
- Sesame seeds for crust (optional): 1 tsp (3 g)
For the seasoned beef:
- Ground beef (85–90% lean): 10 oz (285 g)
- Yellow onion, finely diced: 1/2 cup (80 g)
- Garlic, minced (optional): 1 clove (3 g)
- Kosher salt: 3/4 tsp (3 g), divided
- Black pepper: 1/2 tsp (1 g)
- Worcestershire sauce: 1 tsp (5 ml)
For the burger base (spread on dough):
- Ketchup: 2 tbsp (30 ml)
- Yellow mustard: 1 tbsp (15 ml)
- Tomato paste: 1 tbsp (16 g)
- Worcestershire sauce: 1 tsp (5 ml)
For the “special sauce” (drizzle after baking):
- Mayonnaise: 1/4 cup (60 ml)
- Ketchup: 1 tbsp (15 ml)
- Yellow mustard: 1 tsp (5 ml)
- Dill pickle juice: 1 tsp (5 ml)
- Paprika: 1/8 tsp
- Sugar (optional): 1/2 tsp (2 g)
Fresh toppings (after baking):
- Dill pickles, thinly sliced and patted dry: 1/2 cup (60 g)
- Tomato, diced (seeds removed): 3/4 cup (120 g)
- Shredded iceberg or romaine lettuce (optional): 1 cup (45 g)
Equipment
- Pizza stone or steel (best crisp) or a rimmed sheet pan
- Large skillet
- Mixing bowls
- Rolling pin or your hands for stretching
- Pizza peel and cornmeal/semolina, or parchment paper
- Knife and cutting board
Step-by-Step Instructions
- Preheat the oven
- Stone/steel: Place on middle rack and heat to 500°F (260°C) for at least 30 minutes.
- Sheet pan: Heat oven to 475°F (245°C). Lightly oil the pan.
- Cook the beef
- Heat 1 tbsp oil in a skillet over medium-high. Add diced onion; cook 2–3 minutes until soft. Add garlic; cook 30 seconds.
- Add ground beef. Cook, breaking it up, 5–6 minutes until browned and no pink remains. Drain excess fat.
- Season with 1/2 tsp salt, pepper, and Worcestershire. Stir 30 seconds. Off heat.
Doneness cue: Beef should reach 160°F (71°C) and look evenly browned.
- Mix the sauces
- Burger base: In a small bowl, stir together ketchup, mustard, tomato paste, and Worcestershire.
- Special sauce: Whisk mayo, ketchup, mustard, pickle juice, paprika, and sugar (if using). Chill.
- Shape the dough
- On a lightly oiled counter, stretch dough to a 12–14-inch round. If it snaps back, rest 5 minutes and try again.
- Transfer to a cornmeal-dusted peel or a sheet of parchment. Brush the edge with a little oil. Sprinkle sesame seeds on the rim if using.
- Assemble
- Spread the burger base thinly over the dough, leaving a 1-inch (2.5 cm) border.
- Scatter half the mozzarella and half the cheddar.
- Add the cooked beef evenly, then the red onion. Top with the remaining cheeses.
- Bake
- Stone/steel at 500°F (260°C): Slide pizza onto the hot surface. Bake 9–12 minutes until the crust is deep golden, cheese is bubbling, and the underside is browned.
- Sheet pan at 475°F (245°C): Bake 12–14 minutes.
Doneness cues: Golden-brown rim, cheese melted with small browned spots, bottom crisp with light char flecks.
- Finish and serve
- Cool 2 minutes. Drizzle with special sauce. Top with pickles, diced tomato, and shredded lettuce. Slice into 8 pieces and serve.
Substitutions & Variations
- Protein swaps: Ground turkey or chicken (cook the same way), or plant-based “beef.” For bacon cheeseburger pizza, add 1/2 cup (60 g) crisp bacon crumbles after baking.
- Cheese: American slices (torn up) or provolone can replace cheddar. Keep some mozzarella for melt.
- Sauce tweaks: Use Thousand Island instead of special sauce. Add hot sauce or sriracha for heat.
- Gluten-free: Use a gluten-free pizza crust; bake per package, then top as directed.
- Dairy-free: Use dairy-free mozzarella/cheddar shreds and vegan mayo.
- Vegan: Plant-based beef, vegan cheeses, vegan mayo; use vegan Worcestershire or omit.
Pro Tips + Common Mistakes
Pro tips:
- Preheat fully: A hot stone or steel is the secret to a crisp bottom.
- Keep toppings light: Less moisture = better crust. Pat pickles dry; seed the tomato.
- Two-cheese blend: Mozzarella for melt, cheddar for that classic burger flavor.
- Rest the dough: Tight dough tears. A 5–10 minute rest makes stretching easy.
Common mistakes:
- Too much sauce (soggy center).
- Overloading beef (greasy pie). Aim for an even, thin layer.
- Adding lettuce/pickles before baking (they wilt). Add after.
- Skipping the drain on beef onions (extra moisture).
Make-Ahead, Storage, Freezing & Reheating
- Make-ahead:
- Dough: Refrigerate up to 3 days. Bring to room temp 45–60 minutes before shaping.
- Beef: Cook up to 3 days in advance.
- Special sauce: Refrigerate up to 1 week.
- Par-bake option: Bake shaped, sauced dough with first layer of cheese for 4–5 minutes; cool, top, and finish baking later (8–10 minutes).
- Leftovers (fridge): Store slices in an airtight container up to 4 days.
- Freeze slices: Wrap individually and freeze up to 2 months.
- Reheat:
- Oven: 425°F (220°C) for 8–12 minutes (frozen: 12–15).
- Air fryer: 350°F (175°C) for 4–6 minutes.
- Skillet: Medium heat 5–7 minutes with a lid for melty cheese and crisp bottom.
Serving Suggestions
- Oven fries or tater tots
- Simple wedge or chopped salad
- Dill pickle spears
- Root beer or milkshakes for a diner-style meal
Nutrition (approx. per slice, 1 of 8)
- Calories: ~360
- Protein: ~18 g
- Carbs: ~31 g
- Fat: ~18 g
- Sodium: ~780 mg
Values vary with dough, cheese, and sauce amounts.
FAQs
- Can I use a pre-baked crust or naan?
Yes. Top and bake at 425°F (220°C) for 8–10 minutes until the cheese melts and the bottom is crisp. - Should pickles go on before or after baking?
After, so they stay crunchy and bright. - Can I grill Cheeseburger Pizza?
Yes. Preheat the grill with a stone to 550°F (290°C). Bake 6–9 minutes, lid closed, rotating once. - How do I avoid a soggy center?
Preheat thoroughly, go light on sauce, drain the beef, and seed the tomato. Bake on a stone or steel if possible. - Not a mustard fan?
Use straight ketchup for the base and keep the special sauce mild or swap in Thousand Island.
Printable Recipe Card
Cheeseburger Pizza
Yield: 1 (12–14-inch) pizza, 8 slices | Prep: 20 min | Cook: 10–14 min | Oven: 500°F (260°C) stone/steel or 475°F (245°C) sheet pan
Ingredients:
- 1 lb (450 g) pizza dough
- 2 tbsp (30 ml) olive oil, divided
- 10 oz (285 g) ground beef (85–90% lean)
- 1/2 cup (80 g) diced yellow onion; 1 clove (3 g) garlic (opt)
- 3/4 tsp (3 g) kosher salt, divided; 1/2 tsp (1 g) black pepper
- 2 tsp (10 ml) Worcestershire, divided
- 1 cup (113 g) shredded mozzarella; 1 cup (113 g) shredded sharp cheddar
- Burger base: 2 tbsp (30 ml) ketchup + 1 tbsp (15 ml) yellow mustard + 1 tbsp (16 g) tomato paste + 1 tsp (5 ml) Worcestershire
- Special sauce: 1/4 cup (60 ml) mayo + 1 tbsp (15 ml) ketchup + 1 tsp (5 ml) mustard + 1 tsp (5 ml) pickle juice + pinch paprika
- Toppings: 1/2 cup (60 g) sliced dill pickles (patted dry), 3/4 cup (120 g) diced tomato (seeded), 1 cup (45 g) shredded lettuce (opt), 1/4 cup (30 g) thin red onion
- Cornmeal/semolina (opt); 1 tsp (3 g) sesame seeds (opt)
Instructions:
- Preheat: Stone/steel to 500°F (260°C) for 30 min; or oil a sheet pan and heat oven to 475°F (245°C).
- Beef: Heat 1 tbsp oil. Sauté onion 2–3 min; add garlic 30 sec. Brown beef 5–6 min; drain. Season with 1/2 tsp salt, pepper, and 1 tsp Worcestershire.
- Sauces: Mix burger base. Whisk special sauce; chill.
- Shape: Stretch dough to 12–14 inches. Place on peel (dust with cornmeal) or parchment. Brush rim with oil; add sesame seeds if using.
- Assemble: Spread burger base thinly. Add half the cheeses, then beef and red onion. Top with remaining cheeses.
- Bake: Stone/steel 9–12 min at 500°F; sheet pan 12–14 min at 475°F—until rim is deep golden and underside is crisp.
- Finish: Rest 2 min. Drizzle special sauce. Add pickles, tomato, and lettuce. Slice and serve.
Storage/Reheat:
- Fridge 4 days. Freeze slices 2 months. Reheat at 425°F (220°C) for 8–12 min or air fry 350°F (175°C) for 4–6 min.
Enjoy that perfect mash-up of burger bite and pizza night!
Cheeseburger Pizza
Cheeseburger Pizza brings the best of two favorites together: a crisp, golden crust topped with seasoned beef, melty cheddar and mozzarella, tangy burger sauce, pickles, and fresh toppings. It’s fast, family-friendly, and always a hit on pizza night.
Equipment
- pizza stone or steel or sheet pan
- Large skillet
- Mixing bowls
- rolling pin or hands for stretching
- pizza peel with cornmeal/semolina or parchment paper
- Knife and cutting board
Ingredients
- 1 lb pizza dough (450 g), store-bought or homemade
- 2 tbsp olive oil, divided (30 ml)
- 10 oz ground beef (85–90% lean, 285 g)
- 1/2 cup yellow onion, diced (80 g)
- 1 clove garlic, minced (optional, 3 g)
- 3/4 tsp kosher salt, divided (3 g)
- 1/2 tsp black pepper (1 g)
- 2 tsp Worcestershire sauce, divided (10 ml)
- 1 cup shredded low-moisture mozzarella (113 g)
- 1 cup shredded sharp cheddar (113 g)
- 1/4 cup red onion, thinly sliced (30 g)
- 2 tbsp ketchup (30 ml)
- 1 tbsp yellow mustard (15 ml)
- 1 tbsp tomato paste (16 g)
- 1/4 cup mayonnaise (60 ml)
- 1 tbsp ketchup (15 ml, for special sauce)
- 1 tsp yellow mustard (5 ml, for special sauce)
- 1 tsp dill pickle juice (5 ml)
- 1/8 tsp paprika
- 1/2 tsp sugar (optional, 2 g)
- 1/2 cup dill pickles, sliced and patted dry (60 g)
- 3/4 cup diced tomato, seeds removed (120 g)
- 1 cup shredded lettuce (45 g, optional)
- 1 tbsp cornmeal or semolina for dusting (optional, 10 g)
- 1 tsp sesame seeds for crust (optional, 3 g)
Instructions
- Preheat oven with pizza stone/steel to 500°F (260°C) for at least 30 minutes. For sheet pan, preheat to 475°F (245°C) and oil pan.
- Heat 1 tbsp oil in skillet. Cook onion 2–3 minutes, add garlic 30 seconds. Add beef, cook 5–6 minutes until browned. Drain fat. Season with 1/2 tsp salt, pepper, and 1 tsp Worcestershire.
- In a bowl, mix burger base (ketchup, mustard, tomato paste, Worcestershire). In another bowl, whisk special sauce (mayo, ketchup, mustard, pickle juice, paprika, sugar). Chill.
- Stretch dough to 12–14 inch round on lightly oiled counter. Transfer to cornmeal-dusted peel or parchment. Brush rim with oil and sprinkle sesame seeds if using.
- Spread burger base over dough. Add half mozzarella and cheddar. Top with beef and red onion. Finish with remaining cheese.
- Bake on stone/steel at 500°F for 9–12 minutes, or on sheet pan at 475°F for 12–14 minutes, until crust is golden and underside is crisp.
- Cool 2 minutes. Drizzle with special sauce. Top with pickles, tomato, and lettuce. Slice into 8 pieces and serve.
Notes
Customize with turkey, chicken, or plant-based beef. Try bacon for a smoky twist, or swap in Thousand Island for the special sauce. Add lettuce, pickles, and tomato after baking so they stay crisp and fresh. Store leftovers up to 4 days or freeze slices for 2 months.
Nutrition
Calories: 360kcalCarbohydrates: 31gProtein: 18gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 780mgPotassium: 280mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 4mgCalcium: 180mgIron: 2.5mg
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