Hamburger pizza

I seem to be in a rut with my pizza--does anyone have special seasonings they use to flavor the meat (measurements would be helpful)? Also, does anyone mix the pizza sauce in the meat instead of spreading on the crust? I'd like to get a more flavorful pizza.

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6 Comments

Benny October 26, 2012
I like to make the different toppings separately (sauce, meat, veggies, etc..). If you mix your sauce with the meat and other toppings, everything will just meld into a single flavor. If you prepare each topping seperately and flavor them uniquely, you will build layers of flavor that will make your pizza much better.
 
allans October 26, 2012
I love Penzey's pizza seasoning. It's all you need for a delicious flavor
 
Sam1148 October 26, 2012
Try making white pizza. Ricotta cheese and drained spinach..mix with garlic and oregano.
Top with shredded mozzarella cheese for the base.
Add the toppings that need to be cooked on the pie (red onions, mushroom, red peppers..etc).
Bake. Remove at the last few mins and add some strips of cooked/grilled chicken breast.
Some fresh basil coated with olive oil is nice too at this point.
return to the oven for about 2-3 mins to finish cooking.
 
sexyLAMBCHOPx October 26, 2012
Never made a hamburger pie but could saute your hamburger with your favorite burger toppings - sauteed mushrooms, onions, chopped pickles, spinach, garlic, roasted red peppers, sliced tomatoes or bacon. Also, swap the tradional pizza pie cheese and use shredded cheddar, greyre, american, etc. instead of relying on dried spices except for kosher salt & pepper.
 
Monita October 26, 2012
Give your pizza a Mide-eastern flavor by replacing dried oregano with Za"atar
 
Nozlee S. October 26, 2012
Starting with flavorful individual parts is a good way to insure a good end product. We love this tomato sauce, which would work well on a pizza:

http://www.food52.com/blog/2380_marcella_hazans_tomato_sauce_with_onion_and_butter

As for the meat, it's always important to adequately use salt! And to get good browning, cook the beef in batches to make sure it browns instead of steaming. As for spice mixes, you might try these that we currently have in our shop:

http://shop.food52.com/deal/17503/new-add-warmth-to-your-fall-cooking-with-la-bo%C3%AEte-%C3%A0-epices-artisanal-spice-blends/national

Garlic and a tiny dash of nutmeg would be welcome additions, too.
 
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