1 tablespoon unsalted butter, divided
1/2 cup chopped onion, plus more to top pizza
1 pound lean ground beef
4 teaspoons Dijon mustard, divided
1/2 teaspoon salt
Garlic powder, to taste
Olive oil, for greasing pan
1 round of pizza dough
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack or mozzarella cheese
Sesame seeds, for garnish
3 tablespoons mayonnaise
1 to 2 tablespoons Sriracha, depending on desired spice level (from mild to medium)
Shredded lettuce, to top pizza
1 Roma (or other small) tomato, cut into slices, to top pizza
Sliced pickles, dill or bread and butter, to top pizza
Preheat oven to 400 degrees. Add 1/2 tablespoon of butter to a medium skillet. Once melted, add 1/2 cup chopped onion and cook for 1 to 2 minutes. Add ground beef, 3 teaspoons of mustard, and salt; brown for 7 to 8 minutes, breaking the meat up with a silicone spatula along the way. You want to cook the meat long enough for the fat to cook off and crispy bits to form. Remove from heat and stir in the remaining teaspoon of mustard and a few shakes of the garlic powder to taste. Adjust seasoning as desired.
In the meantime, lightly grease a quarter sheet pan (9×13″) with olive oil. Stretch and press pizza dough into the prepared pan.
Spread beef evenly across the dough, leaving a 1/2 inch rim all around for the crust. Top with both kinds of cheese and place in the oven. Bake until the crust and cheese turn golden brown, about 20 minutes, turning the pan halfway through. Five minutes before the pizza is done, melt the remaining 1/2 tablespoon of butter, brush over the crust, and sprinkle with sesame seeds.
While the pizza bakes, combine the mayonnaise and Sriracha; set aside.
Once out of the oven, top your pie with leftover chopped onion, shredded lettuce, tomato slices, and pickles. Squeeze or dollop sauce around the top, and serve.
Keywords: cheeseburger, dinner, sheet pan, pizza