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Jim Coleman Recipes

Deep Dish Cheeseburger Pizza

For this recipe you will need:


  • 2 ½ to 3 cups all-purpose Flour
  • 1 tablespoon Sugar
  • 1 envelope Rapid-Rise Yeast *
  • 1 teaspoon Salt
  • 1 cup very Warm Water (120° to 130° F)
  • 3 tablespoons Peanut Oil
  • 2 teaspoons Cornmeal


  • 3 cups shredded Mozzarella cheese
  • 6 plum Tomatoes, cut into 18 slices
  • 1/2 cup Tomato sauce
  • 4 Shallots, cut into 18 thin slices
  • 1 pound ground Beef
  • ½ teaspoon crushed Oregano leaves
  • 18 Basil leaves
  • ½ cup shredded Parmesan cheese
  • 1/2 cup shredded Cheddar Cheese

In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Stir water and peanut oil into flour mixture. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Season ground beef with ½ teaspoon oregano and 1/8 teaspoon salt. Shape ground beef into 18 mini-hamburgers, cook 6-7 ½ minutes or until no longer pink in center and drain.

Pre-heat oven to 500°F. Roll dough to 16-inch circle to fit a greased 14-inch deep-dish pan, sprinkled with cornmeal. Press dough into bottom and 1½-inches up side of pan. Sprinkle evenly with Mozzarella cheese, tomatoes, sauce, oregano and Parmesan cheese. Place mini-hamburgers evenly on pizza; top with sliced tomatoes, shallots, basil and Cheddar cheese.

Pre-heat oven to 500°F; immediately reduce heat to 400°F. Bake 20 to 25 minutes or until crust is golden. Remove from oven; cool on wire rack for 10 minutes before serving.

To substitute Rapid Rise Yeast with Active Dry Yeast, dissolve 1 envelope in ¼ cup warm water (100°F to 110°F) with 1 teaspoon sugar. Proceed with recipe as directed, reducing the amounts of water and sugar for dissolving yeast, accordingly.

©2006 WHYY