Cheeseburger Skillet Pizza Recipe

Cheeseburger skillet pizza is my favorite kind of chaos: all the cozy burger vibes (beefy, tangy, melty) smashed into a ridiculously crispy-edged pan pizza you can make in one skillet. It’s weeknight-fast, no-fuss, and hits that “let’s just make something fun” button without leaving you with 47 dishes and a tiny existential crisis. Dill pickles on pizza? Absolutely. A ketchup–mustard zigzag? Trust me—she’s the moment.

My husband said, “We’re doing pizza night, right?” and now that sentence basically means cheeseburger skillet pizza, full stop. The first time, our kid hoarded the pickles like dragon treasure and ate the cheesy crust triangles like chips. I keep a jar of sesame seeds by the stove because the toasty sprinkle on the crust feels like a secret handshake. This has become our call-an-audible dinner: friends come over, I throw the dough in a hot skillet, beef on, cheese avalanche, done. If you see a slice missing from the pan while it’s still cooling… that was absolutely not me.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Easy Smoked Sausage and Potato Skillet

DINNER

Easy Salmon Pasta Recipe

DINNER

Easy Slow Cooker Chicken and Dumplings

DINNER

Amish Hamburger Steak Bake Recipe

I learned the hard way that if you don’t preheat the skillet, the dough just kind of slumps and sulks. Hot pan = instant sizzle = hero crust.

If your beef leaves a greasy situation, give the skillet a quick dab with a paper towel before the cheese goes on. Not glamorous, but wow does it save the crust.

Sharp cheddar brings the burger taste, but a handful of low-moisture mozz does that melty blanket thing. I tried only cheddar once and it got a little oily; the mix is the sweet spot.

Pickles on before baking? I’ve done it, but they shrivel. Add them after so they stay punchy and crisp. Same with shredded lettuce if you’re going full diner energy.

Turkey works great—season it like you mean it. I’ve also crisped a strip or two of bacon in the pan first, then cooked the beef in the bacon fat and sprinkled the bacon over at the end. Dangerous. Worth it.

Shopping Tips

– Protein: Grab ground beef in the 85–90% range to keep things juicy without pooling grease. Ground turkey or plant-based crumbles also behave nicely here.
– Cheese: Sharp cheddar for flavor, low-moisture mozzarella for stretch. Buy blocks if you can and shred—pre-shredded is fine in a pinch but runs drier.
– Grains/Pasta: Look for a fresh pizza dough ball from the deli or bakery case. Refrigerated tubes work too; just let the dough relax at room temp so it doesn’t fight you.
– Vegetables: A regular yellow onion is perfect; it softens sweetly in the skillet. If you love heat, toss in a jalapeño or a few pepperoncini rings after baking.
– Canned Goods: Dill pickle chips are your friend—crinkle-cut or sandwich slices both work. Check the brine; classic dill beats sweet bread-and-butter here.
– Spices: A tiny trio—garlic powder, onion powder, smoked paprika—makes it taste “burger-y.” If you’ve got Montreal steak seasoning, that’s a fun shortcut.

Prep Ahead Ideas

– Cook the seasoned beef and onions the day before; cool and stash in an airtight container. Shred cheeses, mix a quick burger sauce (ketchup + mustard + mayo + a splash of pickle brine), and slice pickles.
– Keep dough in the fridge in a lightly oiled container; pull it out to warm up while the oven heats so it stretches easily.
– Morning-of: move dough to the fridge door (slightly warmer spot), put your skillet on the stove so you remember to preheat it later, and set the toppings together in one bin. Evening-of: heat skillet, assemble, and bake. Easy.

✔Time-Saving Tricks

– Use store-bought dough and pre-shredded cheese when life is lifing—nobody’s grading.
– Brown the beef while the oven and skillet preheat. Multitask without feeling like it.
– Keep a squeeze bottle of the burger sauce in the fridge so the drizzle takes two seconds.
– Don’t rush the dough’s warm-up; tight, cold dough tears and shrinks. Five to ten extra minutes on the counter changes everything.
– If you’re re-crisping leftovers, an air fryer or hot skillet wins over the microwave every time.

✔Common Mistakes

– Greasy pools on top: I did this once with super-fatty beef and a heavy hand of cheddar. Fix: dab the pan, add a sprinkle of mozz, and finish under the broiler briefly.
– Soggy bottom crust: Happens if the skillet isn’t hot or there’s too much sauce. Fix: preheat that pan, go light on the swirl, and give it another minute on the stovetop.
– Toppings slide off: It’s usually too much sauce too close to the edge. Fix: leave a little cheesy “glue” border.
– Sad pickles: They went on before the bake. Fix: add fresh pickles after, plus a pinch of sesame seeds, and you’re back.

What to Serve It With

– A snappy green salad with a lemony vinaigrette.
– Oven fries or tater tots because we are who we are.
– Crunchy slaw—vinegar-based so it cuts the richness.
– Roasted broccoli or green beans for an easy, hands-off veg.

✔Tips & Mistakes

– Hot skillet, hot oven. That’s the crust secret.
– Go easy on sauce; you can always drizzle more after.
– Use a 10–12-inch cast iron if you’ve got it; smaller pan = thicker, chewier crust.
– Season the beef generously; the cheese and dough will mellow it out.
– Add lettuce and pickles at the end so they stay crisp.
– If the dough resists, walk away for five minutes and try again.

✔Storage Tips

Leftovers keep in the fridge in a lidded container for a couple of days. Reheat in a hot skillet or air fryer so the bottom gets its swagger back. Microwave if you must—just re-crisp on the pan for a minute after. Cold slice straight from the fridge is a personality trait I fully support. For breakfast, throw a jammy egg on top and call it a win. If you’re freezing, skip the fresh toppings; add pickles and lettuce after reheating.

✔Variations and Substitutions

– Bacon cheeseburger: Crisp bacon first, cook beef in the rendered fat, sprinkle bacon on after baking.
– Smashburger vibes: Thin layer of beef, extra onion, American cheese slices under the mozz. It’s unhinged and perfect.
– Lighter take: Ground turkey + extra smoked paprika + a little Worcestershire for oomph.
– Meatless: Plant-based crumbles or lentil-walnut “taco meat” seasoned burger-style.
– Sauce swap: Mix ketchup, mustard, mayo, and a dash of pickle brine. Or go spicy with sriracha mayo.
– Gluten-free: Use a GF pizza crust or par-baked flatbread. Adjust bake time so the bottom still crisps.
– Add-ons: Jalapeños, tomato slices after baking, or a drizzle of hot honey if you like a sweet kick.

Frequently Asked Questions

Cheeseburger Skillet Pizza Recipe

Everything you love about a classic cheeseburger baked onto a golden skillet crust. Juicy beef, melty cheese, and tangy pickles in every slice.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 42 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 tbsp olive oil divided
• ▢ 1 lb ground beef about 90% lean
• ▢ 0.75 cup chopped yellow onion
• ▢ 2 tsp minced garlic
• ▢ 0.75 tsp kosher salt
• ▢ 0.5 tsp black pepper
• ▢ 0.33 cup ketchup divided
• ▢ 1.75 tbsp yellow mustard divided
• ▢ 1 tbsp Worcestershire sauce
• ▢ 2 tbsp dill pickle relish
• ▢ 1 lb pizza dough room temperature
• ▢ 1.5 cup shredded sharp cheddar cheese
• ▢ 1 cup shredded low-moisture mozzarella
• ▢ 0.5 cup dill pickle chips patted dry
• ▢ 0.5 cup diced cherry tomatoes
• ▢ 1 cup shredded iceberg lettuce for topping
• ▢ 1 tsp sesame seeds for the crust edge
• ▢ 2 tbsp mayonnaise
• ▢ 1 tsp pickle brine from the jar; optional
• ▢ 0.25 tsp crushed red pepper flakes optional
• ▢ 2 tbsp all-purpose flour for dusting the dough

Instructions

Preparation Steps

• Preheat the oven to 475°F with a 12-inch cast-iron skillet on the center rack.
• Warm 1 tbsp olive oil in a large pan. Brown the beef and onion for 5–6 minutes; drain excess fat.
• Stir in garlic and cook 30 seconds. Season with salt and pepper.
• Fold in ketchup, mustard, Worcestershire, and relish. Simmer 2–3 minutes to thicken, then remove from heat.
• Dust the counter with flour and stretch the dough into a 12-inch round.
• Carefully remove the hot skillet. Add the remaining 1 tbsp oil and swirl to coat. Sprinkle sesame seeds around the pan’s edge.
• Lay the dough into the skillet and gently press it up the sides.
• Scatter half the cheddar and mozzarella over the dough. Spoon the beef mixture evenly on top, then add the remaining cheese.
• Bake 12–14 minutes until the crust is deep golden and the cheese is bubbling.
• Whisk mayonnaise with 1 tsp ketchup, 1 tsp mustard, and pickle brine. Add crushed red pepper if you like heat.
• Rest the pizza 5 minutes. Top with pickle chips, tomatoes, and lettuce. Drizzle the sauce, slice, and serve.

Notes

Try adding crisp bacon or swapping cheddar for American for extra cheeseburger vibes. Leftovers keep in the fridge up to 3 days; reheat in a hot skillet to revive the crust.

This recipe is an original creation inspired by classic Cheeseburger Skillet Pizza Recipe flavors. All ingredient ratios and instructions are independently developed.