When you can't make up your mind between a cheeseburger & a pizza - have both!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Author Linda Warren


  • Pizza dough, from bakery or refrigerated Pillsbury thin crust pizza dough
  • 1 lb ground beef
  • 1/2 teaspoon minced garlic or 1 garlic clove
  • salt & pepper to taste
  • 1 tomato, chopped
  • 1/2 cup thinly sliced onion, cut in half (I use a sweet onion but you could use a yellow or red one)
  • 1-1/2 cup mozzarella, shredded
  • 3/4 cup cheddar cheese, grated
  • 1 large dill pickle, chopped small
  • 3/4 cup favorite spaghetti sauce
  • 3 Tablespoons barbecue sauce or A1 sauce
  • 1-2 Tablespoons olive oil
  • Cornmeal
  • Garnish: arugula


  1. Remove dough from refrigerator and let sit for 1 hour at room temperature.
  2. When ready to prepare, preheat oven to 500 degrees and place pizza stone in oven for 30 minutes. If you don’t have a pizza stone you can skip this step.
  3. Cook ground beef with minced garlic until brown and cooked through.
  4. Grate cheeses and mix together. Chop tomatoes, onions and pickle.
  5. Sprinkle a little cornmeal on counter and roll out to a circle that fits your pizza stone or, if using a cookie sheet, roll into a rectangle to fit. Sprinkle sesame seeds on outer edge of crust and gently tap into place.
  6. To assemble: I like to wait until the pizza stone is hot, generously sprinkle with cornmeal and place dough directly on hot stone then assemble ingredients. If using a cookie sheet, sprinkle with cornmeal and place rolled dough on sheet.
  7. Spread with a little olive oil. Mix spaghetti sauce and barbecue sauce and pour sauce on top, spreading to within 1/2" of edge. You don’t want to get it too close or it will overflow onto your oven.
  8. Place cooked ground beef on top of sauce followed by tomatoes, onion and pickle. Sprinkle cheeses on top.
  9. Place in oven and cook for 20-25 minutes or until cheese is melted and crust is crispy to the touch. Remove carefully and slide onto wooden cutting board. Sprinkle with arugula and serve.