Monday, March 23, 2009
I love a good cheeseburger and I certainly love pizza. Why can't we have the best of both worlds and combine the two? Done! So does that make this a Cheeseburger Pizza or an Open Faced Cheeseburger? Oh I know....
Extra Large Open Faced Cheeseburger!
1 pizza crust or (I used 2 Middle Eastern Breads here called 'Lavash,' it's thin and has no pocket)
1 lb ground beef, browned
1 tsp. smokey hickory salt
1/2 onion, chopped
3 Tbsp ketchup
2 Tbsp mustard
shredded lettuced (I always use the angel hair cabbage, for it stands up to the heat on the pizza and stays crunchy, it doesn't taste 'cabbagey')
1. Brown the ground beef and chopped onion. I added the hickory salt in here for I wanted my beef to have an "off-the-grill" kinda flavor to it. Drain off fat.
2. Mix your mustard and ketchup together.
Do you notice the lil red spots on the white of the bowl? It was the last of my ketchup so aside from the random spattering around the edges I also got a chuckle from the 'farting' noise it makes when it gets to the end of a bottle...LOL. Yes, I teach middle schoolers, can you tell?
Spread your ketchup/mustard mixture on your crust or 2 breads.
Spread on your browned beef and onion mixture.
Put on your sliced cheese. I had a combo of Velveeta I was trying to use up and some 2% american cheese slices.
Add your mushrooms on top.
Bake @ 400 degrees until cheese melts and mushrooms shrivel.
Slice up your toppings! Make sure they are all thin!
Crumble your bacon or leave in strips...you preference.
Make you open faced cheeseburger now. Put on the crumbled bacon or slices. Layer the cabbage or lettuce, arrange your tomato slices and finish with red onion!
This was soooooooooo yummy!