Mushroom Swiss Burger Pizza

These type of pizzas are so much fun to make!  All you need is pizza dough and toppings you love. Experiment!  One of the best I've made has pulled pork with a little BBQ sauce as a topping.  Use your imagination!

Another thing I like to do is roll out the dough a little thicker than usual and bake.  Brush with melted butter and some parmesean cheese.  When it is done, cut in half and slice a pocket in the middle.  Fill it with your favorite toppings and top it with cheese and bake about 5 to 10 minutes.  I used to make these for lunch when I was working.  Economical and easy lunch . . . you can make a bunch and freeze the rest.

This recipe comes from Publix Supermarkets.  Looks like a winner! Click on the link for more delicious recipes!

I love their pre-made pizza dough in the bakery section.  It is perfect for those times you don't have the time to make dough from scratch and just as good.  It can even be frozen.  One of my favorite convenience foods!

Ingredients

• 1 lb lean ground beef, 7% fat
• 8 slices Swiss cheese (5 oz)
• 12 oz pre-sliced white mushrooms
• 1 large sweet onion, coarsely chopped
• 1 lb fresh pizza dough
• 2 tablespoons canola oil, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup mayonnaise
• 1 (.75-oz) packet mushroom gravy mix, divided
• 2 teaspoons Worcestershire sauce
• 1/4 cup flour

Directions

Remove dough from refrigerator and let stand one hour (do not remove from bag until stand time completed).

Preheat oven to 400°F. 

Chop onion. 

Combine mayonnaise with 1 tablespoon gravy mix and set aside. 

Preheat large sauté pan on medium-high. 

Place 1 tablespoon oil in pan, then add mushrooms, salt, and pepper. Saute and stir 2-3 minutes or until tender. Remove mushrooms from pan; set aside.

Place remaining 1 tablespoon oil in pan, then add onions; cook and stir 5-6 minutes or until soft and golden. Add meat to pan; brown 4-5 minutes, stirring to crumble meat, or until no pink remains.

Stir in remaining gravy mix, Worcestershire sauce, and 1/2 cup water.  Cook until mixture thickens, about 1-2 minutes. Remove pan from heat.

Pat dough into lightly greased or nonstick pizza pan. (Or turn dough out and roll onto a lightly floured surface to desired thinness.)

First top the dough in the following order:  mayonnaise mixture; meat; mushrooms and cheese. 

Bake 18-25 minutes (bake time depends on thickness of pizza) or until thoroughly heated. Keep an eye on it!

Let stand 5 minutes; slice and serve.

Pimento Cheese Burger

Can we assume from The Food Network that Bobby Flay is the King of Burgers and BBQ?  I've heard raves about his restaurant Bobby's Burger Palace.  I'd love to go there and have one of these Pimento Cheese Burgers!

The Captain and I love cheeseburgers and we love pimento cheese . . . of course we will be trying this recipe soon!

Photo and Recipe Source:  Bobby Flay's website

Makes 4 burgers

Pimento Cheese

• 1/3 cup prepared mayonnaise
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne powder
• ¼ pound extra sharp white cheddar cheese, coarsely grated
• ¼ pound extra sharp yellow cheddar cheese, coarsely grated
• 1/3 cup drained and finely diced piquillo peppers or roasted red peppers

Using a fork, stir together the mayonnaise, salt, pepper and cayenne in a large bowl. Add the cheese and peppers and mix with the fork until combined. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

Burgers

• 1½ lbs freshly ground chuck (80/20)
• 2 tablespoons canola oil
• Salt and freshly ground pepper
• 4 hamburger buns, with or without sesame seeds, split
• 8 thick slices double smoked bacon, cooked until crisp, optional

1. Form the meat into four burgers. Season the burgers on both sides with salt and pepper.

2. Add the oil to the griddle and heat over high heat until shimmering. Cook the burgers for 3-4 minutes on each side until golden brown and cooked to medium doneness.

3. During the last 30 seconds of cooking, top each burger with a few spoonfuls of the pimento cheese, cover with a basting cover or loosely tent with foil and cook until the cheese melts slightly.

4. Place the burger on the bottom half of the bun, top the cheese with 2 slices of bacon on top of the cheese and top with the bun top.

Bacon Cheeseburger Calzones

What an awesome concept for a variation of the same ole cheeseburger!

This recipe comes from Pillsbury, so they will naturally recommend one of their products.  After reading the comments on the recipe page, I decided to use our usual pizza dough recipe instead of the 2 cans of crescent dinner rolls. One reader used the seamless crescent dinner roll dough with great success.  It is up to you which item you use!

As a reminder . . . if you decide to use another method for the dough, don't forget to adjust cooking time.

I'd make some changes to suit our taste, like use fresh onion and maybe leave out the tomato.  Ranch dressing would not be my favorite choice for a burger, but I do remember the cheeseburgers at Frisch's Big Boy back in the day used tartar sauce and it was delicious.  

Looking forward to making this variation of a cheeseburger!

Ingredients

4

slices bacon, cut into 1/4-inch pieces

1

lb lean (at least 80%) ground beef

1/4

cup dried instant minced onion

1/4

cup chopped hamburger pickle slices

1/4

cup ranch dressing

2

Italian plum tomato, thinly sliced, if desired

4

slices (3/4 oz each) American or Cheddar cheese, each cut in half

2

cans (8 oz) Pillsbury® refrigerated crescent dinner rolls

1

egg, beaten

Directions

Heat oven to 375°F. In 10-inch nonstick skillet, cook bacon over medium heat 2 minutes. Add ground beef and onion; cook, stirring occasionally, until beef is thoroughly cooked; drain if necessary. Stir in pickles and ranch dressing.

• Unroll dough and separate each can into 4 rectangles; place on ungreased cookie sheet. Press each into 7x4-inch rectangle, firmly pressing perforations to seal.
• Spoon about 1/3 cup ground beef mixture onto one end of each rectangle. Top each with tomato slices and 1 piece of cheese. Fold dough over filling; press edges with fork to seal (sandwiches will be full). Brush tops with egg.
• Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.

Photo and recipe source