Dish Do-Over: Bacon Cheeseburger Pizza
- Servings: 8
- Provided by: Chef Jo Lusted
- 10 oz extra lean ground sirloin or extra lean ground beef
- 1 tbsp Montreal steak spice
- 8 medium whole cremini mushrooms, coarsely chopped
- 1/2 small yellow onion, coarsely chopped
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- sea salt and freshly ground black pepper to taste
- 2 tbsp finely ground cornmeal
- 3/4 cup all-natural jarred tomato sauce
- 1/4 cup all-natural jarred BBQ sauce
- 1 cup each grated low-fat old cheddar and low-fat mozzarella cheeses, mixed together
- 1/2 large red onion, diced
- 2 medium plum tomatoes, diced
- 3 slices bacon cooked until crisp, crumbled
- 1/3 cup plain non-fat Greek yogurt
- 3 tbsp yellow or Dijon mustard (or combination of the two)
- 1 1/2 cups shredded iceberg lettuce
- Whole Wheat Pizza Dough (recipe follows)
Ingredients Print Recipe
In a food processor, pulse mushrooms, onion, and garlic until finely chopped. Set aside.
Heat a large non-stick skillet over medium-high heat. Add beef and steak spice and cook, stirring and breaking up meat with a wooden spoon, for about 8 minutes until meat is no longer pink and no liquid remains in bottom of pan. Add mushroom mixture to pan and cook, stirring frequently, until fragrant and no liquid remains. Transfer to a large bowl. Stir in Worcestershire sauce and season with salt and pepper. Set aside.
Line a large (about 11x16-inch) baking tray with parchment paper, mist with olive oil and sprinkle with cornmeal. Stretch dough to fit tray.
Mix tomato and BBQ sauces together and spread in an even layer onto pizza dough. Top with ½ the cheese mixture and spread cooked beef mixture evenly over cheese. Top with remaining cheeses, red onion, tomatoes, and bacon.
Bake for 12-15 minutes until crust is golden and cheese is golden brown. While pizza is baking, mix yogurt and mustard until combined. Set aside. Slice pizza, drizzle with yogurt sauce and top with shredded lettuce.
Whole Wheat Pizza Dough
1 tbsp raw honey
1 cup less 2tbsp lukewarm water (105° F to 110° F), divided
1 pkg active dry yeast (1/4 oz or 2 1/2 tsp)
2 1/2 cups whole-wheat flour, divided
4 tsp vital wheat gluten
1 tsp sea salt
2 tsp apple cider vinegar
3 tbsp olive oil, divided
In a large bowl, mix together honey and 1/3 cup water. Sprinkle in yeast and allow to proof, undisturbed (do not stir or move bowl), for 10 minutes or until yeast is foamy. (NOTE: If yeast does not foam, it is dead and your dough will not rise. Discard and start again with fresh ingredients.)
While yeast is proofing, whisk together 2 cups flour, wheat gluten and salt in another large bowl.
Once yeast is foamy, add remaining water, vinegar and 2 tbsp oil to yeast mixture. Pour in flour mixture and gently fold in with a bowl scraper or spatula until just combined. Mixture will form a very wet ball. Coat the bottom of another large bowl with remaining oil (ensure that bowl is large enough so that, when doubled in size, the dough will not reach the top). Transfer dough to bowl, rolling ball a bit to coat with oil. Cover bowl tightly with plastic wrap and set aside at room temperature to rise for 1 hour. Dough will be very soft and sticky.
Lightly dust counter with about 1/4 cup flour. Transfer dough to floured surface and roll lightly in flour as needed. Gently knead dough, using remaining flour as needed, for about 1 minute. Form dough into a ball and place back into bowl. Cover bowl again tightly with plastic wrap and set aside at room temperature to rise for 30 minutes.
Transfer dough back to floured surface, adding more flour to prevent dough from sticking, if needed, and cut dough in half to form 2 balls. Lightly knead each for about 30 seconds and reform into balls. Dough is now ready to be formed into crust or wrapped for future use. To store, wrap each dough ball individually in plastic wrap. Dough can be kept refrigerated for 24 hours or frozen for up to 1 month.
To use from refrigerator: Remove dough from fridge and allow to warm a little at room temperature, about 10 minutes. Form a pizza crust.
To use from frozen: Transfer dough from freezer to fridge and let it defrost overnight before following the Use From Refrigerator steps above.
Calories - 563
Fat: 31 g
Calories - 369
Fat - 13 g