Can I use store-bought focaccia or pizza dough instead of making my own?

Absolutely! If you’re in a rush, go for a quality store-bought dough or flatbread as your base. You’ll still get incredible flavor from the toppings and sauce, and the baking time will be even shorter.

What’s the key to perfect caramelized onions?

Low and slow wins here. Cook them over medium-low heat with a touch of oil and butter, stirring occasionally. Don’t rush—golden, sweet onions take about 15–20 minutes but transform the flavor of the finished pizza.

Can I prepare the toppings or sauce in advance?

Definitely. The caramelized onions, cooked beef, and sauce can all be made up to 2 days ahead and refrigerated. When ready to assemble, just give them a quick stir to loosen before topping the pizza.

How do I make this dish vegetarian?

Go for sautéed mushrooms or a blend of peppers and spinach instead of beef. Add a splash of soy sauce for extra umami, and you’ll still get the comforting, cheesy, oniony goodness.

Patty Melt Pizza Recipe

Description

This Patty Melt Pizza combines the classic flavors of a patty melt with the indulgent comfort of pizza. Featuring a soft homemade focaccia crust, savory caramelized onions, seasoned ground beef, melty mozzarella and cheddar cheeses, and a zesty patty melt sauce, this unique pizza is perfectly hearty and bursting with rich flavor in every bite.

Ingredients

Units Scale

For the Focaccia Dough

1 cup warm water (110°F-115°F)
1 teaspoon active dry yeast
2 tablespoons granulated sugar
1/3 cup extra virgin olive oil
2 teaspoons garlic, minced
1 teaspoon kosher salt
2 1/2 cups (312.5 g) all-purpose flour

For the Patty Melt Toppings

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 medium yellow onions, thinly sliced
1 pound ground beef
3 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper

For the Cheese

1 cup (113 g) mozzarella cheese, shredded
1 cup (113 g) mild cheddar cheese, shredded

For the Patty Melt Sauce

2/3 cup (155 g) mayonnaise
2 tablespoons ketchup
2 teaspoons lemon juice
2 teaspoons black pepper
2 teaspoons freshly chopped parsley, plus more for garnish
1 teaspoon garlic, minced

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Instructions

Prepare the Dough: In a large bowl, mix together the warm water, yeast, and sugar. Let the mixture sit for 5 minutes until it becomes foamy.
Combine Oil and Seasoning: In a separate bowl, whisk the olive oil, minced garlic, and salt. Pour half of this mixture into the bowl with the yeast. Reserve the remaining oil mixture for greasing the skillet later.
Make and Rise the Dough: Stir the flour into the wet ingredients until a soft dough forms and pulls away from the sides. Transfer to a greased bowl, cover, and let the dough rise for about 1 hour, or until doubled in size.
Caramelize the Onions: While the dough is rising (last 30 minutes), heat olive oil and butter in a skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 15–20 minutes until soft and golden brown. Transfer to a plate and set aside.
Cook the Beef: Using the same skillet, cook the ground beef over medium heat until browned. Drain any excess grease, then add Worcestershire sauce, garlic powder, salt, and pepper. Stir well and set aside.
Make the Sauce: In a small bowl, whisk together mayonnaise, ketchup, lemon juice, black pepper, parsley, and minced garlic until well combined. Set aside.
Preheat the Oven & Prepare the Skillet: Preheat your oven to 450°F (232°C). Pour the reserved garlic oil mixture into a 12-inch cast iron skillet and brush it over the bottom and sides. Place the risen dough into the skillet and use your fingers to press it to the edges, dimpling the surface.
Par-Bake the Crust: Place the skillet in the oven and bake the focaccia crust for 12 minutes, until it is slightly puffed.
Add Toppings: Carefully remove the crust from the oven. Spread half of the patty melt sauce (about ½ cup) evenly over the crust. Layer the cooked ground beef and caramelized onions on top, then sprinkle the mozzarella and cheddar cheeses evenly over the toppings.
Bake the Pizza: Return the skillet to the oven and bake for an additional 13–15 minutes, or until the cheese is melted, bubbly, and golden brown.
Finish and Serve: Remove from the oven. Drizzle the remaining sauce over the pizza and sprinkle with extra chopped parsley. Slice and serve warm.

Notes

You can prepare the caramelized onions and beef ahead of time for quicker assembly.
For a crispier crust, bake the focaccia slightly longer before adding toppings.
Use any preferred cheese blend if you want to customize the flavor.
Leftovers can be refrigerated and reheated in the oven for best results.

Nutrition

Serving Size: 1 slice (1/8 of recipe)
Calories: 420
Sugar: 5 g
Sodium: 820 mg
Fat: 26 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 0.5 g
Carbohydrates: 31 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 55 mg