Nearly every single recipe that Faith from An Edible Mosaic posts, I want to try. I have saved so many, but just like most recipes I save, I forget about them quickly. However, this one really stuck in my cranium and even a week after I made it, I still can’t get it out. I have to make this again, stat, and luckily I still have another sheet of puff pastry waiting in the freezer for me!
Her Cheeseburger Pie jumped out at me for several reasons. First, it’s fairly simple. Second, it’s pizza. Third, it’s pizza that tastes like a cheeseburger, with a crust that looks like a bun! Fourth, the ketchup and mustard are mixed in with the hamburger filling along with Worcestershire to kick it up a notch. And fifth, she added a garlic & chive dressing to the top that I thought was a stroke of genius. I’ve had cheeseburger pies before, but never one quite like this.
This pizza not only met, but exceeded my expectations. I wasn’t so sure using puff pastry as a pizza crust would work, but I really loved the shattering-crisp flakiness of it. It really went well with the toppings. The flavors in the filling were spot-on, and the lettuce, tomato, and dressing on top gives it a very nice, fresh quality that pairs well with the salty, cheesy filling. This recipe is definitely worthy of my my “favorite recipes” folder and has already claimed it’s spot inside. Thanks, Faith!
1 sheet (1/2 lb) puff pastry, thawed
1 medium onion, diced
1/2 to 3/4 lb 95% lean ground beef*
2 cloves garlic, minced
2 tablespoons dill relish
1/4 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon steak seasoning
4 oz sharp cheddar, shredded
1 egg, beaten (for eggwash)
1 teaspoon sesame seeds
2 cups shredded lettuce
2 medium tomatoes, diced
Creamy Garlic & Chive Dressing (recipe below)
Preheat oven to 375F and line a baking sheet with parchment paper. Place onion and beef in skillet and cook over medium heat, mixing and crumbling with spatula, until meat is browned. Add garlic and cook 1 minute longer. Add relish, ketchup, mustard, Worcestershire, and steak seasoning and cook until the liquid is evaporated (about 3 minutes). Remove from heat.
Unfold puff pastry and place on prepared baking sheet. Spread the meat mixture on the pastry (leaving a 1-inch border all the way around), and sprinkle the Cheddar on top. Use your finger to lightly brush the border with eggwash (you will have extra eggwash) and sprinkle sesame seeds around the edge. Bake about 20 minutes, or until the pastry is puffed and golden.
Cut into four slices and top each with lettuce, tomato, and a drizzle of Creamy Garlic & Chive Dressing.
*If you use meat with more fat than this, drain off the fat after browning.
Creamy Garlic & Chive Dressing
Yields about 1/3 cup
1/4 cup buttermilk or plain yogurt
2 tablespoons mayonnaise
1 tablespoon dried chives
1/4 teaspoon garlic powder
Pinch salt and pepper
Whisk together all ingredients; store refrigerated until serving.
Recipe source: adapted from An Edible Mosaic