Classic Stromboli
A golden baked stromboli packed with mozzarella, pepperoni and peppers, sliced for an easy crowd-pleasing dinner.
The All-American Burger Pizza
This burger pizza combines two comfort-food favourites in one easy bake. A crisp pizza base is topped with a tangy burger-style sauce, savoury minced beef, and a blend of mozzarella and cheddar for proper melt and flavour.
Finished with sliced pickles, red onion, and a sprinkle of sesame seeds, it delivers classic burger notes in every slice. Serve hot with a crisp salad or fries for a fun family dinner.
Method
20m25m1h 45m
- Mix the flour, yeast, sugar and salt in a bowl. Add olive oil and warm water, then knead for 8 to 10 minutes until smooth. Cover and leave to rise for 1 hour.
- Meanwhile, cook the minced beef and diced onion in a frying pan over medium-high heat for 6 to 8 minutes until browned. Stir in Worcestershire sauce, season lightly, then drain off excess fat and cool slightly.
- Whisk together ketchup, mayonnaise and Dijon mustard to make the burger sauce.
- Heat the oven to 230°C (210°C fan). Roll or stretch the dough into a 30 cm round and transfer to an oiled baking tray or preheated pizza stone.
- Spread the burger sauce over the base, leaving a small border. Top with mozzarella, cheddar, cooked beef, pickle slices and red onion.
- Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling. Scatter with sesame seeds, rest for 2 minutes, then slice and serve.
Ingredients
- 1 tbsp Dijon Mustard
- 1 small Onion finely diced
- 7 g sachet Fast-action Dried Yeast
- 2 tbsp Mayonnaise
- 1 tsp Sesame Seeds optional
- 4 tbsp Ketchup
- 6 slices Gherkins drained and patted dry
- 300 g Strong white bread flour plus extra for dusting
- 180 ml Warm Water
- 0.25 Red Onion thinly sliced
- 300 g Minced Beef 5% to 12% fat
- 150 g Mozzarella grated
- 80 g Cheddar Cheese grated
- 1 tbsp Worcestershire Sauce
- 1 tsp Salt for the dough
- 2 tbsp Olive Oil plus extra for greasing
- 1 tsp Caster Sugar
Notes
For a thicker base, leave the dough to rise for an extra 20 to 30 minutes before shaping.
Drain the cooked beef well so excess fat does not make the pizza soggy.
Add jalapeños or cooked bacon before baking if you want a spicier or smokier finish.
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