Cheeseburger pizza – two classic takeaways combined into one, with a bit of salad for good measure. This easy recipe is guaranteed to go down a treat!
I wouldn’t say this is the most attractive looking pizza around, but the flavour is definitely there! A great meal for when you can’t decide if it’s a cheeseburger or a pizza you want.
(If you decide that only a cheeseburger will do, head on over to this ultimate cheeseburger recipe!)
You can make 2-3 cheeseburger pizzas depending on how hungry everyone is. Just spread the toppings more thinly if you make 3, or load them up and make 2.
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Cheeseburger pizza - two classic takeaways combined into one, with a bit of salad for good measure. This easy recipe is guaranteed to go down a treat!
Preheat oven to 230ºC (450ºF) bake and line 2-3 oven trays with baking paper (depending on how many pizzas you are making).
Heat oil in a large frying pan on medium-high. Add mince and brown all over. Crumble in stock cube, then stir in garlic powder, paprika and Worcestershire sauce. Season with a little salt and pepper and cook for 2 minutes. Remove from heat.
Place pizza bases on prepared trays and spread all over with pizza paste.
Finely dice onion and thinly slice cornichons. Sprinkle onion on the pizzas, top with mince mixture and place cornichons on top. Sprinkle over the cheese. Bake for 10 minutes, then rotate trays and bake for a further 5-10 minutes, until pizza crusts are golden brown.
PREPARE SERVING INGREDIENTS
In a small-medium bowl, whisk together yoghurt, tomato sauce, mayonnaise, gherkin juice, water, garlic powder, mustard powder, paprika and sugar. Season to taste with salt and pepper.
Remove pizzas from oven and drizzle with sauce. Slice into wedges and top with tomato and baby spinach and kale.
WINE MATCH: A Pinot Noir (or a Pale Ale).
GLUTEN-FREE OPTION: Use a gluten-free stock cube and make sure Worcestershire sauce is gluten-free. Choose gluten-free pizza bases and ensure pizza paste, tomato sauce and mayonnaise are gluten-free.
INGREDIENT SWAPS / NOTES: You could replace the baby spinach and kale with chopped iceberg or cos lettuce, or wombok.
BULK IT UP: For bigger appetites, use three pizza bases and spread the toppings more thinly. Otherwise, just load up two pizza bases.
STORING AND REHEATING: Keep pizza separate from sauce and salad. Pizza is best reheated in the oven to maintain the crispy base, but can be heated in the microwave for a quick lunch. Add sauce and salad just before serving.