Hide-a-burger Recipe

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside. If using a lower-temperature oven, set to highest available and allow stone to heat at least 30 minutes.

Stretch or roll the pizza dough into a 12–14 inch round on a lightly floured surface. Transfer to a piece of parchment or a lightly oiled peel/baking sheet. Brush the outer edge lightly with olive oil for a golden crust.

Spread the burger-style glaze evenly over the dough, leaving a 1-inch border for the crust. Use about 3/4 to 1 cup depending on preference so the glaze is present but not overpowering.

Evenly sprinkle 2 cups shredded mozzarella over the glazed dough, covering to the edges of the glaze. Scatter the 1 cup shredded cheddar over the mozzarella for pockets of sharpness.

Prepare the ground beef: heat a skillet over medium-high heat, add the ground beef and break up with a spatula. Season with salt, pepper, garlic powder and smoked paprika. Cook until just browned and no longer pink, about 5–7 minutes. Drain any excess fat and blot with paper towels. Measure about 12 oz cooked beef for one 12–14 inch pizza.

Cook the bacon until crisp, drain and chop into bite-sized pieces.

Distribute the cooked ground beef evenly across the cheese layer, then sprinkle chopped bacon over the beef. Scatter the diced onion and diced pickles evenly on top so they bake into the cheese and toppings.

Slide the assembled pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, or until crust is golden and cheese is bubbling and beginning to brown. Baking time varies by oven and crust thickness; watch closely the last few minutes.

Remove pizza from the oven and transfer to a cutting board. Let rest 2 minutes.

Directly before serving, pile the shredded lettuce across the center of the hot pizza. The heat will warm the lettuce slightly but keep it crisp.

Drizzle or spread the secret burger sauce over the lettuce and across slices to taste. For a quick version of the secret burger sauce: combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp yellow mustard, 1 tbsp finely diced dill pickle or relish, 1 tsp Worcestershire, 1/2 tsp smoked paprika, a pinch of salt and pepper; whisk until smooth.

Slice the pizza into 6–8 slices. Serve immediately so the contrast of hot baked toppings and cool shredded lettuce/sauce is preserved.

If you prefer less moisture, pat pickles and cooked beef with paper towel before topping. For an extra smoky finish, add a light drizzle of additional glaze after baking.