WEEKDAYS 1e|12c|p

Hamburger Focaccia

Carla Hall
Servings: 6 to 8
45 to 60 min
Part 1 of 2

Make this burger focaccia with leftover pizza dough!

  • Ingredients
  • step-by-step directions
Hamburger Focaccia
  • Focaccia
  • 1 store-bought pizza dough (2 pounds)
  • 6 tablespoons olive oil (divided)
  • 2 tablespoons rosemary (chopped)
  • 1 small onion (small diced)
  • 2 cloves garlic (minced)
  • 1 pound lean ground beef
  • 2 teaspoons dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1 can crushed tomatoes (14 ounces)
  • 2 cups mozzarella cheese (shredded)
  • kosher salt and freshly ground black pepper (to taste)
Romaine Salad
  • 3 tablespoons white wine vinegar
  • 1 lemon (juiced)
  • 2 teaspoons dried oregano
  • 1 clove garlic (minced)
  • 1/3 cup olive oil
  • 1 head romaine (cleaned and cut in 1-inch pieces)
  • For the Focaccia: preheat oven to 425ºF. Grease a 9-inch cast iron skillet with 1 tablespoon olive oil. Place store-bought dough in greased bowl covered with plastic wrap and allow to come to room temperature, about 20 minutes. Place the dough in the cast iron skillet. Make indents in the dough using fingers. Brush the dough with olive oil and sprinkle with rosemary. Bake in the oven for 8-10 minutes until partially baked. Remove from the oven and set aside.
  • Meanwhile, in a large skillet add 2 tablespoons olive oil and heat over medium-high heat. Add onion and garlic and cook until tender, about 5-7 minutes. Add beef and break up into crumbles using the back of a wooden spoon and cook until browned, about 7-9 minutes.
  • Add oregano, crushed red pepper flakes and season with Kosher salt and freshly ground black pepper. Add crushed tomatoes, stirring to combine and bring to a simmer. Allow to simmer until slightly thickened, about 3-5 minutes.
  • Sprinkle the mozzarella cheese evenly over the focaccia, top with beef mixture and place back in the oven to cook for another 15 minutes. Remove and serve with romaine salad.
  • For the Romaine Salad: in a large bowl, add the white wine vinegar, lemon juice, dried oregano and garlic and whisk to combine. While whisking, add olive oil in a steady stream until vinaigrette is formed. Add romaine lettuce and toss to coat. Serve along the focaccia flatbread.
  • Tip: instead of beef, use mushrooms or cauliflower or sausage!!!
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