Teresa G


If you love a deluxe bacon cheeseburger, you'll love this pizza. 'Nuff said.


★★★★★ 1 vote

2 Hr
12 Min


  • ·
    olive oil for sheet pan
  • 1 heaping tsp
    sesame seeds
  • 1 lb
    smoked sliced bacon
  • 1 Tbsp
    reserved bacon grease
  • 1 1/2 lb
    ground beef
  • 1 large
    sweet onion
  • 1 tsp
    montreal steak seasoning
  • 1/8 tsp
  • 1/16 tsp
    ground black pepper
  • 2 pkg
    pizza crust mix (or your favorite dough for 2 - 14 inch pizzas)
  • 1 c
    warm water, 120 to 125 degrees f
  • 1 tsp
    olive oil
  • 1 jar(s)
    (14 oz.) pizza sauce or 14 oz. of your favorite plain sauce (i like classico tomato basil)
  • some
    prepared yellow mustard (in squeeze bottle)
  • 1 heaping c
    dill pickle slices, drained & squeezed dry with paper towels
  • 2 slice
    american cheese
  • 1 1/2 to 2 c
    2 c freshly shredded sharp cheddar cheese
  • 1 1/2 to 2 c
    2 c freshly shredded whole milk mozzarella cheese
  • 1 1/2 to 2 c
    chopped fresh tomatoes, well-drained
  • 1 1/2 to 2 c
    shredded/torn iceberg or romaine lettuce



  1. Generously grease an 18"x13" sheet pan with olive oil. Sprinkle sesame seeds evenly over the oil.
  2. In a large skillet, fry bacon over medium heat until crisp; remove bacon to paper towels; set aside. Chop the onion while the bacon is frying; set aside.
  3. Drain all but 1 tablespoon grease from skillet and set skillet back on stove. Dispose of excess grease (or store in refrigerator for another use.) Increase heat to medium-high.
  4. Add ground beef to skillet in one big chunk. Smash beef down in skillet as if making a huge hamburger patty. Sprinkle with 1/2 teaspoon Montreal steak seasoning. Fry over medium-high heat until underside is well seared (very darkly browned.)
  5. Use spatula to cut patty into quarters; turn quarters over ; sprinkle seared side with remaining 1/2 teaspoon Montreal steak seasoning; sear on second side.
  6. When both sides are seared, the interior will remain under-cooked. Reduce heat to medium. Use spatula to break patty into small pieces; add chopped onions, ground black pepper and salt; cook, stirring often, until no pink remains and some of the liquid has evaporated (I will usually cover with a lid or foil for a minute or two to speed cooking.)
  7. Shut off heat and drain mixture thoroughly in a wire mesh strainer placed over a heat resistant bowl. Discard liquid in bowl.
  8. Return cooked beef to skillet or heat resistant bowl, cover and refrigerate until ready to top pizza.
  9. Place oven rack in lowest position and preheat oven to 475 degrees F.
  10. Pour both crust mixes into a mixing bowl. Heat 1 cup water in microwave at full power for 30 to 40 seconds or until temperature is 120 to 125 degrees F.
  11. Add water to crust mix; stir with sturdy wooden spoon until dough ball forms, about 30 strokes (if too dry, add 1/2 to 1 teaspoon water; if too sticky add a teaspoon or 2 of all purpose flour.) Use clean hands to grease dough ball with 1 teaspoon olive oil. Cover bowl with clean kitchen towel or plastic wrap and set in a warm spot for 5 to 10 minutes.
  12. Break/crumble bacon into large pieces; set aside.
  13. After dough has rested for time required, fold dough over onto itself 4 or 5 times; shape dough into a ball and place on prepared sheet pan.
  14. Using fingers and palms of your hands, press the dough to even out the thickness and stretch dough out to to completely cover bottom of pan and slightly up the sides and corners (this takes some time and patience as it may want to snap back; keep at it, it will eventually behave.)
  15. Use a dinner fork to prick dough all over.
  16. Bake on lowest rack position at 475 degrees F for 5 minutes. Remove from oven.
  17. Evenly spoon sauce over crust. Squirt mustard in streaks or swirls on top of the sauce. Place pickle slices evenly on top (be sure to drain and dry pickles with paper towels first!) Sprinkle crumbled bacon over all.
  18. Evenly distribute beef and onion mixture over top.
  19. Tear American cheese slices into small pieces and randomly place over beef mixture. Evenly sprinkle cheddar cheese and mozzarella over all.
  20. Bake on lowest rack, at 475 degrees F, for approximately 12 minutes.
  21. Remove from oven and allow to cool 3 to 5 minutes. Cut into squares. Scatter chopped tomatoes and shredded lettuce over top just prior to serving. Serve.
  22. Cover and refrigerate leftovers.

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