This One is for the Kids!

Because I think sometimes they get a little tired of all my ‘experiments’ in the kitchen! So this night was all about catering to the kids, who love cheeseburgers and pizza.

So I made cheeseburger pizza. I have made this recipe before, quite some time ago – but I remember the kids liked it. The best thing about this recipe is the pizza dough. The recipe is from Cuisine at Home and is so simple.

  • 1 cup warm water
  • 1 Tbsp sugar
  • 1 pkg active dry yeast
  • 2 1/4 cups all purpose flour
  • 1 cup cake flour
  • 1 Tbsp kosher salt
  • 2 Tbsp olive oil

Proof the yeast with the sugar and warm water. Put in a stand mixer with a dough hook and add the olive oil. Add in the flours and salt and mix for 10 minutes. Pop into a lightly oiled bowl and let rise for 2 hours until doubled in size. Divide dough into 4 equal balls and let rise for another hour.

Here’s one of my dough balls!

IMG_1879

To make the pizzas, mix together 1/2 cup of ketchup and 1/4 cup yellow mustard. Brown some ground beef. Grate some Velveeta. (I know, Velveeta. This might be only the 2nd time I’ve used it in as many years).

Instead of just rolling out the dough and throwing it on the pizza stone, I decided to grill mine – as the dough recipe really was meant to be used for grilled pizzas. Since it was freezing AND raining outside, I used a grill pan on my stove. I grilled one side, flipped it over and then spread some of the ketchup mixture, topped with ground beef and the blasted Velveeta. I put the whole pan in a 500 degree oven for about 7 minutes, or until the cheese is melted and dough is fully cooked.

IMG_1878

As toppings, toss together some shredded lettuce, chopped cherry tomatoes and chopped dill pickles (which I toss all together). You can mix some mayo with pickle juice and drizzle over the whole thing to really take it over the top.

Josh ate a whole pizza by himself. Here’s his third ‘piece’.

IMG_1874

It’s easy, tasty, and the kids love it. AND, my one leftover dough ball made a star appearance later in the week. Stay tuned for that!

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