Dennis Deel

Wooster, OH

Creative Creations

KEY WEST TROPICAL CHEESE BURGER PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1/2 teaspoon Italian Seasoning
1 tablespoon Nellie & Joe’s Famous Key West Lime Juice
1 cup of diced fresh mango
1/4 cup red bell pepper, chopped
1/4 cup cucumber, peeled, seeded and chopped
1/4 cup shallots, chopped
1/2 cup cilantro, rough chopped
1/4 teaspoon Tabasco Sauce
Kosher salt
4 strips of peppered bacon, crumbled.
¾ pound extra lean ground beef
Freshly ground black pepper to taste
¾ cup pizza sauce
9 sandwich size slices of Kraft 2% Sharp Cheddar Cheese
Preheat oven to 450 F.
Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall, place crust on the pan. Mist the crust and the rim with olive oil. Evenly sprinkle the Italian se
asoning over the crust, but not on the edges. Set aside.
In a non-reactive bowl, (glass or plastic), combine lime juice, mango, bell pepper, cucumber, shallots, cilantro and Tabasco Sauce. Stir until well combined, season with salt, to taste. Cover and let marinate at room temperature while cooking ground be
ef and bacon.
Cook bacon over medium high heat until crispy. Remove to paper towels to drain. Wipe out skillet. In the same skillet add ground beef and freshly ground black pepper, to taste. Brown until meat is no longer pink, transfer meat to paper towels to drain
.
Spread the pizza sauce over the crust, but not on the rim. Evenly distribute the hamburger over the sauce, top with crumbled bacon. Take 8 cheese squares and slightly overhang one corner of each square on the rim of crust, squares will over lap each oth
er.
Place the remaining cheese square in the middle of the pizza. Drain the marinated mixture, and with a slotted spoon evenly distribute marinated topping over the cheese slices.
Reduce oven temperature to 425 F.
Keeping pizza on the pan, bake for 8 - 10 minutes. To crisp the crust, remove from the parchment-lined pan and place directly on the oven rack for 2-3 minutes.
Cool 5 minutes before slicing.