Introduction

This Patty Melt Pizza combines the rich flavors of a classic patty melt with the crispy, airy texture of homemade focaccia dough. Topped with caramelized onions, seasoned ground beef, melted cheeses, and a tangy sauce, this unique pizza is sure to delight fans of comfort food looking for a fresh twist.

A thick slice of deep-dish pizza is being lifted from a black pan by a silver spatula held by a woman's hand. The pizza slice has multiple layers: a golden, crispy crust at the bottom, a layer of reddish-brown cooked tomato sauce just above the crust, followed by a layer of melted cheese with smooth white and light orange melted spots. On top, there are browned bits of sausage and small pieces of green herbs scattered throughout. The background is slightly blurred with a warm brown tone, and the surface under the pan is changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm water (110°F–115°F)
1 teaspoon active dry yeast
2 tablespoons granulated sugar
⅓ cup extra virgin olive oil
2 teaspoons garlic, minced
1 teaspoon kosher salt
2 ½ cups (312.5 g) all-purpose flour
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
½ teaspoon black pepper
1 cup (113 g) mozzarella cheese, shredded
1 cup (113 g) mild cheddar cheese, shredded
⅔ 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

Instructions

Step 1: In a large bowl, mix warm water, active dry yeast, and granulated sugar. Let sit for 5 minutes until the mixture becomes foamy.
Step 2: In a separate bowl, whisk together ⅓ cup olive oil, minced garlic, and 1 teaspoon kosher salt. Add half of this mixture to the yeast mixture.
Step 3: Gradually stir in all-purpose flour until a soft dough forms that pulls away from the sides of the bowl.
Step 4: Transfer the dough to a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Step 5: During the last 30 minutes of dough rising, prepare the toppings: heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a skillet over medium heat.
Step 6: Add thinly sliced onions to the skillet and cook, stirring occasionally, for 15–20 minutes until they are soft and golden brown. Remove and set aside.
Step 7: In the same skillet, cook ground beef over medium heat until browned. Drain any excess grease.
Step 8: Add Worcestershire sauce, garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper to the beef. Stir well and set aside.
Step 9: Prepare the patty melt sauce by whisking together mayonnaise, ketchup, lemon juice, black pepper, chopped parsley, and minced garlic in a small bowl. Set aside.
Step 10: Preheat your oven to 450°F (230°C).
Step 11: Pour the reserved olive oil and garlic mixture into a 12-inch cast iron skillet. Use a brush or your fingers to coat the bottom and sides evenly.
Step 12: Transfer the risen dough to the skillet and press it with your fingers to the edges, dimpling the surface.
Step 13: Bake the dough in the oven for 12 minutes until it is slightly puffed.
Step 14: Remove the skillet from the oven and spread half of the patty melt sauce (about ½ cup) evenly over the crust, reserving the remainder for later.
Step 15: Layer the cooked ground beef, caramelized onions, and then sprinkle mozzarella and cheddar cheeses evenly over the top.
Step 16: Return the skillet to the oven and bake for an additional 13–15 minutes, or until the cheese is bubbly and golden.
Step 17: Drizzle the remaining patty melt sauce over the hot pizza and garnish with additional chopped parsley before slicing and serving warm.

Tips & Variations

Use a cast iron skillet for the best crust texture, but a rimmed baking sheet will work if you don’t have one.
Caramelize onions low and slow to develop rich sweetness—it makes all the difference.
For a spicier kick, add a pinch of cayenne pepper to the ground beef seasoning.
Try swapping mild cheddar for smoked gouda for a smoky flavor.
If mayonnaise isn’t your favorite, substitute with Greek yogurt for a tangier sauce.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for about 10 minutes to maintain crispness. Avoid microwaving to prevent a soggy crust.

How to Serve

A close-up view of a cooked skillet pizza cut into six slices, placed inside a black cast iron pan with a wooden handle. The pizza has three visible layers: the bottom layer is a golden-brown crispy crust, the middle layer consists of finely minced browned meat mixed with melted cheese, and the top layer is a thick spread of golden melted cheese with some green chopped herbs sprinkled over. A woman's hand is holding one slice of the pizza with a spatula, lifting it out from the pan. In the background, there is a white bowl with a pinkish sauce, a small pile of chopped green herbs, and a white plate holding one piece of focaccia bread. All objects rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated overnight. Allow it to come to room temperature and rise for about 30 minutes before using.

Can I use premade pizza dough instead?

Premade dough can be used for convenience, but the focaccia-style dough is key to achieving the signature thick, airy crust typical of this recipe.