Cheeseburger Pizza

1 c. warm water (100-110*)

1 pkg. active dry yeast

1 t. honey

2 1/2 c. all purpose flour

1/2 c. bread flour

1 t. kosher salt

2 T. olive oil

Combine water, yeast and honey in a small bowl.  Let stand for 5 min. or until foamy.  Combine flours and salt in a large bowl of a stand mixer.  Add yeast mixture and oil.  Mix on low speed with dough hook until blended.  Dough should be smooth and spring back to the touch. Shape the dough into a ball, place into an oiled bowl, turning the ball of dough so all sides are coated.  Cover with a towel dampened with warm water and place in a warm area.  Allow to rise until doubled in size, approx. 1 hour. 

Divide dough in half.  Wrap half in plastic and place in freezer for another day.  Cover the other half of the dough with a damp towel until ready to use.

1 lb. ground beef

salt and pepper to taste

1/2 c. ketchup

1/4 c. mustard

2 c. shredded lettuce

1/2 c. sweet onion, thinly sliced

1/2 c. cherry tomatoes, halved

1/2 c. dill relish with juice

1/2 c. miracle whip

1 c. shredded cheese ( I use a Colby/Jack blend)

Place a baking stone into a cold oven. Preheat oven to 500*. 

Season ground beef with salt and pepper and brown in a large skillet over medium heat until cooked through.  Remove from pan and drain on paper towel.

Whisk together Ketchup and Mustard, set aside.  Combine lettuce and tomatoes in bowl.  Whisk miracle whip and dill relish together. 

Place the ball of remaining dough onto a floured surface and roll into a 14" circle.  Place on a pizza peel that has been coated with corn meal.

Spread the ketchup/mustard mixture onto the pie crust leaving a 1/2" border.  Top the sauce with the ground meat and cheese.  Slide pizza onto the  baking stone and bake for 8-10 minutes or until cheese melts and crust is brown.

Remove from oven.  Top with the lettuce and tomatoes, drizzle with dill pickle sauce.