Description
Get ready for the ultimate comfort food mashup: a Patty Melt Pizza that’s all gooey cheese, savory beef, caramelized onions, and a buttery focaccia-style crust that makes every bite feel like a warm hug from your skillet.
Let’s be real — if you’ve ever debated between a patty melt and a slice of pizza, this recipe says: “Why not both?”
Ingredients
For the Focaccia-Style Crust
- 1 cup warm water (about 110°F–115°F)
- 1 teaspoon active dry yeast
- 2 tablespoons granulated sugar
- ⅓ cup extra virgin olive oil
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 2 ½ cups (312 g) all-purpose flour
For the Patty Melt Toppings
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 medium yellow onions, thinly sliced
- 1 pound ground beef
- 3 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Cheese Layer
- 1 cup (113 g) shredded mozzarella cheese
- 1 cup (113 g) shredded mild cheddar cheese
For the Patty Melt Sauce
- ⅔ cup (155 g) mayonnaise
- 2 tablespoons ketchup
- 2 teaspoons lemon juice
- 2 teaspoons black pepper
- 2 teaspoons chopped fresh parsley (plus extra for garnish)
- 1 teaspoon minced garlic
Instructions
Start by waking up that yeast! Combine warm water, yeast, and sugar in a large mixing bowl. Give it about 5 minutes to get foamy — that’s how you know it’s alive and ready to party.
In another bowl, whisk together olive oil, garlic, and salt. Pour half of this garlicky oil into the yeast mixture (save the rest for later to oil the skillet).
Stir in the flour gradually until a soft, sticky dough forms and starts to pull away from the sides of the bowl.
Grease another bowl lightly, pop the dough in, cover it with a clean towel, and let it rise for about 1 hour, or until doubled in size.
👉 Pro tip: If your kitchen is chilly, place the bowl near your oven (with the light on) — instant warm spot for perfect rising!
While the dough does its thing, grab a skillet and heat up olive oil and butter over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for about 15–20 minutes until they’re soft, golden, and smell irresistible.
Remove the onions and set them aside — try not to eat them all right now (I dare you).
In the same skillet (no need to wash it — flavor central, baby), add your ground beef. Cook until browned, breaking it apart as you go. Drain off any excess fat.
Season the beef with Worcestershire sauce, garlic powder, salt, and pepper. Stir well and set aside.
👉 Quick note: Using 80/20 ground beef gives you just enough fat to keep everything juicy without being greasy.
In a small bowl, whisk together mayonnaise, ketchup, lemon juice, black pepper, parsley, and minced garlic until smooth.
This sauce is everything — tangy, creamy, and the key to giving your pizza that signature patty melt vibe.
Set aside half for drizzling later; the rest will be your base layer on the crust.
Preheat your oven to 450°F (230°C).
Brush the inside of a 12-inch cast iron skillet (or oven-safe pan) generously with the reserved garlic oil. Place your risen dough in the skillet and use your fingertips to stretch it out to the edges, pressing and dimpling the surface.
Bake for 12 minutes, just until the dough starts to puff up and turn lightly golden.
Take the crust out of the oven (carefully — it’s hot!) and spread about ½ cup of the patty melt sauce evenly over the top.
Layer on your seasoned ground beef, then pile on those sweet caramelized onions.
Finish it off with a mix of mozzarella and cheddar cheese, because life’s too short for choosing just one.
Return the skillet to the oven and bake for another 13–15 minutes, until the cheese is bubbling, melty, and golden around the edges.
Once baked, drizzle the remaining sauce over the top or serve it on the side for dipping (trust me, you’ll want extra).
Sprinkle with a touch of fresh parsley for a pop of color.
Slice it up while warm and prepare to have your mind blown — it’s like the best diner patty melt and your favorite deep dish pizza had a delicious baby.
Notes
💡 Tips & Tricks for the Best Patty Melt Pizza
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Use a cast iron skillet for that crispy edge and chewy inside — no fancy pizza stone needed.
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Don’t rush the onions. The magic happens in those slow, sweet caramelized layers.
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Mix up your cheese. Mozzarella for melt, cheddar for sharpness, maybe even Swiss or provolone for that true patty melt twist.
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Extra sauce = happy eaters. Serve some on the side for dipping — it’s addictive.
🧀 Variations to Try
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Spicy Kick: Want to turn it into one of your favorite Spicy Pizza Recipes? Add sliced jalapeños or a drizzle of hot honey before serving.
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Classic Twist: Skip the focaccia dough and use your go-to pizza crust if you’re craving something thinner. It works beautifully for any Ground Beef Pizza Recipes or Pizza With Hamburger Meat ideas.
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Supreme Style: Load it up with peppers, mushrooms, and olives for a fun Supreme Pizza Recipe version.
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Mini Deep Dish Versions: Make smaller ones in ramekins or mini pans for perfect Casseroles For 2-style portions.
🍕 How to Store Leftovers
Let any leftovers cool to room temperature before wrapping them tightly in foil or storing in an airtight container.
They’ll keep in the fridge for 3–4 days — though, let’s be honest, it’ll probably disappear by tomorrow.
For longer storage, freeze slices individually for up to 2 months.
🔥 Reheating Made Easy
If you want that crispy crust back (and you do), skip the microwave if you can.
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Best method: Reheat slices in a skillet over medium heat with a lid on. Cook for 2–5 minutes until the cheese melts and the crust crisps.
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Oven method: Bake at 375°F for 8–10 minutes until bubbly.
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Microwave method: Quick fix — 30–60 seconds with a damp paper towel over it. The crust won’t be crisp, but it’s still delicious.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Serving Size: 1piece
- Calories: 611kcal