Big Mac Pizza

• porce: 6-8

Ingredience

SAUCE:

125 mL (½ cup) mayonnaise

30 mL (2 Tbsp) French dressing

20 mL (4 tsp) sweet pickle relish

15 mL (1 Tbsp) onion, finely minced

5 mL (1 tsp) white vinegar

5 mL (1 tsp) sugar

1 mL (⅛ tsp) salt

Ingredients:

81 g (1.5 lbs) pizza dough, proofed

250 g (8.8 oz) ground beef

60 mL (¼ cup) sour cream

Dill pickles, thinly sliced rounds

450 g (1 lb) mozzarella, grated

9 g (1 Tbsp) sesame seeds

55 g (1 cup) iceberg lettuce, chopped

Pokyny

Prepare the sauce: Mix all sauce ingredients in a bowl. Cover and refrigerate to allow flavours to blend.

Meanwhile, oil the sides and bottom of a 33 x 46-cm (13 x 18-inch) sheet pan. Punch proofed dough down and turn out onto sheet pan. Using fingers, gently press dough to fit pan. If dough springs back when pressed, allow to rest for 10 minutes. Cover dough with plastic wrap coated in cooking spray; let rise for about 2 hours, or until light and fluffy.

Brown and break up ground beef; drain and set aside. Reserve 60 mL (¼ cup) of sauce.

Combine remaining sauce with sour cream to make pizza base.

Spread base sauce gently over pizza dough, leaving a 1.9-cm (¾-inch) border on all sides.

Evenly distribute cooked beef over sauce.

Spread pickle slices over/around beef.

Spread mozzarella over pizza, leaving the 1.9-cm (¾-inch) dough edge.

Sprinkle sesame seeds on dough edges.

Preheat oven to 245 C (475 F). Bake for 20 to 30 minutes, or until cheese is melted and crust is golden brown.

Remove from oven and while still hot, sprinkle on lettuce, then drizzle with reserved sauce.

Cool for a few minutes then cut pizza in pan. Makes 6 to 8 servings.

Recipe and photo courtesy of Steve Clark