mommy2three wrote:Okay Hodaka! You've got to help me! Cheeseburger pizzas are to die for! Please tell me the exact recipe for your crusts (my last one was edible but that was about it!) and how you combine ingredients for the cheeseburger pizza! Sounds like dinner tonight! Yum!
hmm, recipe.. what's that?
let me see if I can work out the measurements and write them down. Usually I just start throwing things together..
my crust I usually make on the dough cycle of my bread machine, but you could do the whole knead and rise thing.. i basically use:
3 cups WW flour
1 cup warm water
1 tablespoon yeast (I use the quick breadmachine kind)
1 pinch salt
4 teaspoons EVOO
2 tablespoon vital wheat gluten (optional, but i think it helps WW dough)
I've been known to add oregano, poppy seeds, and onion flakes as well to the crust, but again, these are optional..
the trick is getting the water content just right.. you want it to make a nice elastic ball, but not be super wet. Too little water and you get crumbles.. too much and it's just plain soggy and hard to work with.
I divide this in half to make 2 round pizzas. If your dough was too wet, you'll be adding a lot of flour at this stage to elastic it up a bit.. spread it out by hand. Round is boring and hard to achieve.
I then put a bit of flour on my pizza peel (the paddle you use to transfer the pizza onto the pizza stone and take it out) and then put my crust on for building and crimp up the sides a bit to hold the bounty I'm about to add.
I start with sauce.. sometimes I make it sometimes I buy it. You don't want too much because it will make the pizza soggy..
Sometimes I spread in extra minced garlic into the sauce at this point. I love garlic, but I never do this to my wife's pizzas. i save this for when I'm eating alone.
I then squirt lines of mustard around. I crisscross the pizza several times. You don't want to overpower the pizza. Think of it like drizzling a simple sugar icing over a bundt cake..
I then put on about 1lb of venison burger that I cooked (with onions) and let cool (you can use any lean burger) while the dough was rising in the breadmaker.
Next I take about a cup of dill pickles chopped up and spread them over the top.
I cook my onions with my burger, but you could add onions here instead or in addition to those..
On top of that I pile lots of cheese. Mozzarella mainly, but I'll also add a lower fat cheddar and maybe grate some fresh parmesan cheese on top as well.
Finally, I like to place several slices of homegrown tomato right on top.
I slide this off of my pizza peel into my preheated 500degree oven onto the preheated pizza stone for about 12 minutes and then remove to a pizza pan or platter or cutting board to cool.
I usually cut it into 8 pieces.. I try to limit myself to 2 for a meal.
Like I said, I usually make this up as I go, so if you try it, i sure hope it works out.. have a backup plan.