1 lb. ground chuck
salt and pepper to taste
1/2 cup ketchup
1/4 cup prepared yellow mustard
2 cups lettuce, shredded
1/2 cup red onion, thinly sliced (optional)
1/2 cup grape tomatoes, halved
1/2 cup mayonnaise
1/4 cup dill pickle juice
Sesame seeds (optional)
2-3 cups shredded sharp cheddar cheese
Preheat oven to 500° . If using a baking stone, put the stone on the lowest rack.
Prepare dough and cover until ready to use.
Brown ground chuck in a skillet coated with nonstick spray over medium-high heat. Saute until cooked through, about 7 minutes; season with salt and pepper, then drain on a paper towel-lined plate. Whisk ketchup and mustard together in a small bowl; set aside.
Combine lettuce, onion, tomatoes, and pickles in a bowl (or keep in individual bowls); whisk mayonnaise and pickle juice together in a separate bowl.
Roll dough on a lightly floured surface into a 14-inch circle; place on a pizza pan lightly sprayed with cooking oil (can use a pizza peel or the back of a baking sheet coated with cornmeal if using a baking stone). Spread the ketchup mixture onto the dough, leaving a 1/2″ border.
Brush edge of crust with oil and sprinkle with sesame seeds. Top sauce with ground beef and shredded cheese. Slide pizza from the peel onto the stone, and bake until cheese melts and edge begins to brown, 8-10 minutes; remove from oven. Top pizza with salad mixture and drizzle with mayonnaise sauce.
Source: Cuisine at home Issue No 71 October 2008