Ultimate Patty Melt Pizza – Pizza With Ground Beef Twist

Pizza With Ground Beef jumps out of the skillet and onto your fork in this indulgent, diner-meets-pizza mashup — a patty melt turned deep-dish pizza with gooey cheese, caramelized onions, and that tangy mayo-ketchup sauce you’re gonna want to drizzle on everything.

Why this Patty Melt Pizza is irresistible

This recipe hits comfort-food nirvana because it combines two icons: the humble Beef Pizza and the melty, savory charm of a patty melt. You get the Pizza With Hamburger Meat vibe (hello ground-beef goodness) plus a Deep Dish Pizza Recipe thickness that soaks up sauce and cheese like a dream. Texture? Check: crisp focaccia edges, tender crumb, then a layer of seasoned ground beef, sweet caramelized onions, and stretchy cheese. Flavor? Double-check: umami from Worcestershire, a hint of garlic, tang from lemon in the sauce, and that rich brown-sugar kiss from onions. Bold tip: Use fattier ground beef (80/20) for juicier results — lean stuff dries out fast.

What you’ll need (ingredients + quick notes)

Here’s a short, practical list that explains why each part matters — keep it simple, swap where needed.

• Focaccia or thick pizza dough — the base. Focaccia gives you that airy, pillowy interior and crisp, golden rim; regular pizza dough works too.
• Ground beef (80/20) — for the best flavor and melt-in-your-mouth juiciness. If you only have leaner beef, add a tablespoon of olive oil when browning.
• Yellow onion — caramelized slowly for sweetness. Don’t rush this step; it’s a major flavor player.
• Mozzarella + cheddar (or provolone/Swiss) — a melty mix that delivers stretch and flavor.
• Mayo-ketchup sauce — mayo, ketchup, a squeeze of lemon, garlic powder, parsley, salt and pepper. Brush some on the dough before baking and save the rest for drizzling.
• Worcestershire sauce, garlic powder, salt, pepper — to season the beef.
• Olive oil & butter — for the crust and onions.
• Optional heat: pickled jalapeños or a pinch of cayenne if you’re into Spicy Pizza Recipes.

Bold tip: Toast the pecans? Kidding—don’t add nuts. But do caramelize onions slowly (15–25 minutes) until deep golden — that’s the secret sweet-savory backbone.

The simple how-to (skillet or pan method)

I keep this straightforward so you can nail it on weeknights or for a show-off weekend meal.

1. Make the sauce: Mix ¾ cup mayonnaise, ¾ cup ketchup, 1 tsp lemon juice, ½ tsp garlic powder, 1 tsp chopped parsley, and a pinch of pepper. Set half aside for drizzling. This yields about a cup; some will go under the toppings and some on top.
2. Caramelize the onions: Thinly slice one large yellow onion. Heat 1 tbsp butter + 1 tbsp olive oil in a skillet, add onions with a pinch of salt, and cook over medium-low, stirring every few minutes, until deep gold (15–25 min). Bold tip: A splash of balsamic at the end amps sweetness and depth.
3. Brown the beef: Crumble 1 lb ground beef into a hot pan. Season with 1 tbsp Worcestershire, 1 tsp garlic powder, salt and pepper. Cook until just browned — don’t overcook. Drain excess fat if there’s a pool. Stir beef into the onions or keep separate.
4. Prep the dough: If using focaccia dough, press it into a well-oiled oven-safe skillet (cast iron is perfect). If using store crust or regular dough, fit into a 9-inch round or 9×13 pan. Spread a thin layer of the mayo-ketchup sauce on the dough.
5. Assemble: Layer cooked beef, then a thick handful of shredded mozzarella and cheddar, then scattered caramelized onions, and a final sprinkle of cheese.
6. Bake: 400°F for 18–25 minutes, depending on thickness — bake until crust is golden and cheese bubbles. If you used a glass dish, check a few minutes earlier.
7. Finish: Let cool 5 minutes, then drizzle remaining sauce over the top or serve on the side. Garnish with chopped parsley or pickles for classic patty-melt vibes.

The story behind this mashup

I fell into this recipe while chasing nostalgia. The patty melt — with its buttery bread, savory patty, melted cheese, and tangy sauce — felt like the perfect inspiration to reinvent pizza night. One skillet test led to another: swap bread for focaccia, beef for seasoned ground chuck, and add the signature mayo-ketchup sauce both under and over the toppings. The result? A cross between a diner sandwich and a hearty Ground Beef Pizza. Friends tested it; requests to “make that again” validated the obsession.

Pro tips for best results

• Use an oven-safe skillet (cast iron) to get crisp, golden edges that mimic pan-toasted bread. If you don’t have one, use a greased 9×13 metal pan.
• Don’t skimp on fat in the beef. The juice keeps the pizza luscious — this is Pizza With Hamburger Meat, not a diet slice.
• Sauce placement matters. Brush a thin layer of sauce on the dough to flavor from the bottom up; save a generous amount for drizzling after baking.
• Cheese combo: Mozzarella for melt, cheddar for bite. Add a slice of Swiss or provolone if you want a patty-melt-accurate vibe.
• Cerealize the crust: Give the crust a quick brush of olive oil mixed with a pinch of garlic powder after baking for extra sheen and flavor.

Bold tip: Freeze assembled, unbaked pizza on a tray for 30 minutes, then wrap it tight — bake from frozen with 5–10 extra minutes on the timer when ready.

Variations to try (because customization is life)

• Spicy Patty Melt Pizza: Add chopped pickled jalapeños, a drizzle of sriracha into the sauce, or fold pepper jack into the cheese blend. (Perfect for Spicy Pizza Recipes.)
• Supreme Patty Melt Pizza: Toss on bell peppers, mushrooms, and olives for a Supreme Pizza Recipe spin — ground beef still stars.
• BBQ Beef Pizza: Swap the mayo-ketchup for BBQ sauce and add red onions and smoked gouda — total crowd-pleaser.
• Stuffed Crust: Press a ring of cheese into the crust edge before baking for ooey-gooey surprise.
• Healthier swap: Use lean ground turkey and a whole-grain dough — still delicious, just lighter.

Best ways to serve

• Serve slices hot from the skillet with extra mayo-ketchup on the side for dipping.
• Add a side of crisp dill pickles or pickled red onions for acidity that cuts richness.
• For a party, slice into small squares and serve on a wooden board with toothpicks — it’s an awesome Delicious Pizza Recipes app.
• Pair with a crisp salad or sweet potato fries to balance hearty flavors.

Storage, reheating, and freezing

• Refrigerate leftovers wrapped tight in foil or in an airtight container for up to 3–4 days.
• Reheat in a skillet over medium heat for 2–5 minutes, covered, to keep the crust crisp and the cheese melty (best method).
• Oven reheat: 375°F for 8–10 minutes on a baking sheet.
• Microwave: 30–60 seconds (fast but soggy).
• Freeze pre-baked: Assemble and freeze as noted above for 1–2 months. Bake from frozen adding a few extra minutes at 400°F.

Bold tip: Skillet reheats give you a revived crust and properly melted cheese — microwave only when you’re in a hurry.

FAQs

Final thoughts — why you should make it

This Ground Beef Pizza puts the best parts of comfort food in one skillet: beefy richness, cheesy stretch, sweet onions, and that tangy sauce that ties everything together. Whether you’re riffing on a Pizza With Hamburger Meat idea, craving a weekend Deep Dish Pizza Recipe, or hunting for something new among Ground Beef Pizza Recipes, this patty melt pizza answers the call. It’s cozy, shareable, and completely satisfying — basically dinner that hugs you back.

So, next pizza night, ditch the same-old and give this skillet superstar a go. Grab good beef, let those onions brown like they mean it, and don’t be shy with the sauce — you’ll thank me later. And hey, if you top one with a fried egg? Now you’ve crossed into breakfast territory, too. Win-win.

Bold final tip: If you want to serve this like a true diner throwback — slice, drizzle, and offer extra pickles and fries on the side. Instant nostalgia.

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