Barbecue Cheeseburger Pizza

  • Prep 15 min
  • Total 30 min
  • Servings 8
Barbecue Cheeseburger Pizza

Ingredients

1
lb lean (at least 80%) ground beef
1 1/2
cups barbecue sauce
1 1/2
cups Original Bisquick™ mix
1/4
cup very hot water
1
tablespoon vegetable oil
Dill pickle slices, if desired
5
slices process American cheese, cut diagonally in half

Steps

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  • 1
    Move oven rack to lowest position; heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the barbecue sauce; set aside.
  • 2
    In medium bowl, stir Bisquick mix, very hot water and oil until dough forms; beat vigorously 20 strokes with spoon. Using fingers dipped in Bisquick mix, press dough in pizza pan; pinch edge to form 1/2-inch rim. Spread remaining 1 cup barbecue sauce over crust. Top with beef mixture and pickle slices. Top with cheese.
  • 3
    Bake 12 to 15 minutes or until crust is brown and cheese is melted.

Notes









Tips

Expert Tips

  • After you grease the pizza pan or cookie sheet, sprinkle it with cornmeal for added crust crispness.
  • One pound of bulk pork sausage would make a tasty variation for this recipe.
  • Quickly finish off this meal by making a salad of bagged coleslaw mix with your favorite purchased coleslaw dressing and serving halved juicy, ripe pears.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
140
% Daily Value
Total Fat
15g
23%
Saturated Fat
6g
31%
Trans Fat
1 1/2g
Cholesterol
50mg
16%
Sodium
990mg
41%
Potassium
370mg
11%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
16g
Protein
14g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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