Ingredients
Makes one 30cm (12”) pizza
Pizza
165g (5.8oz) pizza dough ball (see note below)
90ml (5 tablespoons) pizza sauce (see note below)
100g (3.5oz) minced beef
50g 1.5oz (50g) mozzarella, torn
50 g 1.5oz (50g) American-style cheddar, in thin, small slices
2 rashers smoked bacon
1 dill pickle, sliced into rounds
3 lettuce leaves, finely shredded
20ml (1 tablespoon) olive oil
Burger Sauce
80ml (4 tablespoons) mayonnaise
40ml (2 tablespoons) ketchup
10g (2 teaspoons) caster sugar
20ml (1 tablespoon) white wine vinegar
1 teaspoon black pepper, cracked
20ml (1 teaspoon) Dijon mustard
Method
Prepare your pizza dough ahead of time. To make a 30cm (12") pizza, we recommend preparing pizza dough balls that are 165g (5.8oz) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.
For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce.
Once your dough and sauce are ready, fire up your Ooni pizza oven and aim for approximately 500˚C (932˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.
Add the olive oil to an Ooni cast iron pan. Place the pan in the oven to warm up, then remove from the oven and add the bacon rashers. Return to the oven and cook until the bacon has turned crisp.
Pull the pan out of the oven, remove the bacon and chop into small pieces. Set the bacon aside. Add the minced beef and return to the oven, cooking until nicely browned. Set the minced beef aside.
Alternatively, use a pan and your stove top to cook the bacon and the minced meat.
Stretch the pizza dough ball out to to 30cm (12") and lay it out on your pizza peel. Using a large spoon or ladle, spread the sauce evenly across the pizza dough base. Add the mozzarella and cheddar, then layer over the minced beef, bacon and pickle.
Slide the pizza off the peel and into your Ooni, making sure to rotate the pizza regularly. Once cooked, remove the pizza from the oven. Top with the lettuce and drizzle over the burger sauce.
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